Blonde Brownies I
Finally, a recipe I can rely on!
I'm a pretty good baker, for a guy. I know enough anyway. I can pretty much bake everything, except cookies.
For the last month or so, I've been stuck on making chocolate chip cookies.
I've tried the "famous" Toll House recipe to no avail. They were either over-done, raw in the center, or came out flat and crispy.
I've even tried to cut the recipe in half since I live alone and couldn't possibly eat a 13x9 pan to myself (I always prefer the pan cookie to round ones). I failed every single time, even though my oven had been calibrated using an oven thermometer.
I was pretty much convinced that I would never be able to make cookies, and would be stuck buying ready-made cookies.
Not anymore. I followed the recipe to the letter, and baked them in an 8x8 aluminum baking dish and they were perfect.
I realize this is a Blondie recipe, but if you omit the nuts and use chocolate chips it doubles perfectly as a cookie base, too.
I was pretty skeptical about using baking powder with such a small amount of baking soda, but it really will make the a difference if you take the time to measure out 1/8 teaspoon.
I added the wet ingredients into the sifted dry ingredients all at once, mixing just until everything was combined to avoid over mixing so that the final product wouldn't be tough from developing too much of the gluten.
Didn't chill the batter either before baking. This recipe is great.
1 user found this review helpful
Dec. 6, 2008