Katie's dessert recipes

Mrs. Fields Chocolate Chip Cookies

Ingredients

1 cup unsalted butter, softened 2 sticks
1/2 cup granulated sugar
1 1/2 cups brown sugar packed
2 large eggs
2 1/2 tsp. real vanilla extract
2 1/2 cups Gold Medal unbleached all-purpose flour
3/4 tsp. sea salt or kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 12-oz. bags semi-sweet chocolate chips (or 18-oz. semi-sweet chocolate chips)

Instructions

Preheat oven to 350°.

In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.

Stir in flour and chocolate chips with a wooden spoon to combine.

Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on un-greased cookie sheets.

Bake for exactly 9-13 minutes or until edges are light brown.


Makes 36 cookies, 166 calories, 2.2P, 26c, 6.8f

Handle the Heat Class Brownies

Ingredients

1 1/4 cups (5 ounces) plain cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoons vanilla extract

Instructions

Adjust an oven rack to the middle position; preheat oven to 325 degrees. Spray a 13x9-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.

In a medium bowl, whisk the flour, salt, and baking powder together until combined. Set aside.

Melt the chocolate and butter in a large heatproof bowl over a saucepan of almost-simmering water, stirring occasionally, until smooth. Alternatively, in a microwave, heat the butter and chocolate in a microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, on at a time, whisking after each addition until combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.

Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with a few moist crumbs attached, 30-35 minutes. Cool on a wire rack to room temperature, then remove the brownies from the pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 3 days.