The other day I decided to make homemade chocolate chip cookies.
Once I started gathering my ingredients I realized I had run out of light brown sugar. I didn't want to run to the grocery store and was going to trash the idea. Then I remembered reading that you can make your own!
So I Googled it and sure enough there were lots recipes for making your own light and dark brown sugar. I didn't think to look it up in my cookbook but it's probably there too!
I used my mini chopper to spin the sugar and molasses together. It worked quite well! You could smell the molasses but it didn't taste any different.
The recipe I used was right off the package of Ghirardelli's semi-sweet
chocolate chips package. I also used the same mini chopper to chop up the pecans for the recipe.
Chocolate Chip Cookies
Yield:
4 dozen cookies
Ingredients:
11 1/2 ounces Ghirardelli Semi-Sweet Chocolate Chips
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
Directions
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
They turned out a little flatter than I wanted (the kitchen was very warm- I think if I had put the batch in the fridge for a half hour it would have made a difference) but the taste is great- I put 1/2 of them into a the freezer. This way they won't go stale and I might think twice about eating yet another one! HA!
I'm the original cookie monster!
This should put a smile on your face!
Have a great day!
This is a great hint, Liz. I am saving this. I buy a box of dark and light for holiday baking and wind up tossing them. I keep it in the freezer but it doesn't ever thaw properly. I will make my own this year. Thanks! xo P.S. Your new background looks great
ReplyDeleteYum! Your CC cookies look so good and what a great tip to use molasses with the white sugar to make brown sugar. Have a great weekend,
ReplyDeleteBabs
My son's VERY favorite cookies in the whole world. I have done that too...but I didn't mix them together. I think I just put in the regular amount of sugar and added 2 tablespoons of molasses....It is probably smarter to mix them first so that it measures out properly. xo Diana
ReplyDeleteMe want cookie!!!!!! :-) Thanks for the idea! There have been a couple of times that I had no brown sugar, and I could have saved myself a trip to ye olde marketplace!
ReplyDeleteI've never made my own brown sugar, but we use it so little that it's normally stored away and hard to find in our small kitchen. Thanks for this tip so we can make it easily if we don't have any. Those look like wonderful cookies. I hope you made enough for all of us!
ReplyDeleteHow cool is that? What a smart woman. Everyone loves chocolate chip cookies. Have one for me.
ReplyDeleteHi Liz! Oh, I didn't know this! I'm glad to hear it worked out for you and I sure would love to have one of your cookies in my dainty fingers! ;)
ReplyDeleteThanks for popping in to see me.
Be a sweetie,
Shelia ;)
Now that is a great idea...never knew you could make your own......Great cookie recipe!!
ReplyDeleteI heard about making brown sugar before but then I never seem to have molasses around anyway. Great idea though if you have it on hand.
ReplyDeleteI LOVE chocolate chip cookies!