Manual

28
Edible Cookie Dough
(with variations)
Eat that dough guilt free (well, egg free!)
with one of our edible cookie dough recipes.
There are gluten-free options, as well as a
kid-favorite snickerdoodle. Eat by the scoop,
or even crumble into vanilla ice cream; there
are so many possibilities.
Makes 3½ cups
8 tablespoons (1 stick) unsalted
butter, cut into 4 pieces, room
temperature
²⁄
³
cup packed light brown sugar
¹⁄
³
cup granulated sugar
2 tablespoons milk (any fat variety or
nondairy alternative)
1 tablespoon pure vanilla extract
1¹⁄
³
cups unbleached, all-purpose flour
(you can substitute a gluten-free,
all-purpose flour blend)
½ teaspoon kosher salt
1 cup semisweet chocolate chips
1. Put the butter and sugars into a large
mixing bowl. Using the beaters, mix on
Speeds 2 to 4 until very light and creamy,
about 2 minutes. Stop to scrape down
sides of bowl as needed.
2. While mixing on Speed 2, add the milk
and vanilla extract. Add the flour and
salt and mix on Speed 2 until completely
combined. Add the chips and mix on
Speed 2.
3. Scoop the dough into desired-size
pieces. While the dough can be eaten
right away, it is best eaten chilled.
Variations:
Snickerdoodle:
Add ½ teaspoon ground cinnamon and
do not add the chocolate chips. Scoop into
tablespoon-size balls and roll in cinnamon
sugar.
Oatmeal Cranberry:
Add ½ cup rolled oats and ¼ teaspoon
ground cinnamon with the flour. Substitute
dried cranberries for the chocolate chips.
Nutritional information per serving
(1 tablespoon, Chocolate Chip):
Calories 55 (41% from fat) • carb. 8g • pro. 0g
fat 3g • sat. fat 2g • chol. 4mg • sod. 22mg
calc. 2mg • fiber 0g
Nutritional information per serving
(1 tablespoon, Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g • pro. 0g
fat 2g • sat. fat 1g • chol. 4mg • sod. 21mg
calc. 1mg • fiber 0g
Nutritional information per serving
(1 tablespoon, Oatmeal Cranberry):
Calories 49 (32% from fat) • carb. 8g • pro. 0g
fat 2g • sat. fat 1g • chol. 4mg • sod. 22mg
calc. 1mg • fiber 0g
Bittersweet Espresso Brownies
Rich and fudgy, these brownies are for the
true chocolate lover.
Makes 16 brownies
Nonstick cooking spray
¾ cup (1½ sticks) unsalted butter,
cubed
4 ounces unsweetened chocolate,
chopped
4 ounces bittersweet chocolate,
chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
3 large eggs, room temperature
1½ cups granulated sugar
2 teaspoons pure vanilla extract
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
square baking pan with nonstick cooking
spray and line with parchment paper;
reserve.
2. Put the butter and both chocolates into
a heatproof bowl and place over a pot
of simmering water. Once the butter/
chocolate mixture is almost completely
melted, stir in cocoa powder and
espresso powder. When chocolate is
completely melted, stir in flour and salt;
set aside to cool to room temperature.
3. Put the eggs into a large mixing bowl.
Using the beaters, beat the eggs, on