Desserts Recipe
per tray: - CHOCOLATE CHIP COOKIES - MARSHMALLOW TREATS - BROWNIE
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Ingredients
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Chocolate Chip Cookies (per tray ~24 cookies)
Marshmallow Treats (per tray ~12-16 bars)
Brownies (per tray ~16 squares)
Method
Chocolate Chip Cookies (per tray ~24 cookies)
- 1
Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2
Dry ingredients
In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine salt. Set aside.
- 3
Cream butter and sugars
In a large mixing bowl using a hand mixer or stand mixer with paddle attachment, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed until light and fluffy (about 2–3 minutes). Scrape down bowl as needed.
- 4
Add eggs and vanilla
Beat in 2 large eggs one at a time until incorporated, then add 2 tsp vanilla extract and mix until smooth.
- 5
Combine and add chips
Gradually add the dry flour mixture to the wet ingredients on low speed, mixing until just combined. Fold in 2 cups semi-sweet chocolate chips with a spatula, ensuring even distribution but not overmixing.
- 6
Portion and bake
Using a 1.5 tablespoon cookie scoop (or 1-inch cookies scoop), drop rounded portions onto prepared baking sheets spaced 2 inches apart. Bake in preheated oven for 9–12 minutes, rotating pans halfway, until edges are set and centers are lightly golden. For chewier cookies, remove closer to 9 minutes; for crisper edges, bake toward 12 minutes.
- 7
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough to yield approximately one tray (about 24 cookies).
Marshmallow Treats (per tray ~12-16 bars)
- 8
Prep
Lightly butter or line an 9x13-inch (or similar) tray with parchment paper, leaving an overhang for easy removal. Measure ingredients so marshmallows melt quickly.
- 9
Melt butter and marshmallows
In a large heavy-bottomed saucepan over low heat, melt 1/2 cup unsalted butter. Add 10 cups mini marshmallows and stir continuously until completely melted and smooth. Remove from heat immediately when fully combined to avoid scorching.
- 10
Add flavor and cereal
Stir in 1 tsp vanilla extract and 1/8 tsp fine salt. Quickly fold in 6 cups rice cereal until evenly coated. If using optional mini chocolate chips or sprinkles, fold in 1/2 cup now (note: very hot mixture may melt chocolate—use chips sparingly or fold on slightly cooled mixture).
- 11
- 12
Cool and cut
Allow to cool at room temperature for at least 30 minutes until set. Lift from tray using parchment overhang and cut into 12–16 bars. Store in an airtight container at room temperature for up to 3 days.
Brownies (per tray ~16 squares)
- 13
Prep
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper leaving an overhang, or grease thoroughly.
- 14
Melt chocolate and butter
Place 1 cup unsalted butter and 8 oz chopped bittersweet or semi-sweet chocolate in a heatproof bowl set over (not in) simmering water (double boiler) or microwave in 20–30 second bursts, stirring until smooth. Allow to cool slightly (2–3 minutes).
- 15
Mix sugar and eggs
In a large bowl whisk together 2 cups granulated sugar, then whisk in 4 large eggs one at a time until mixture is glossy. Stir in 2 tsp vanilla extract.
- 16
- 17
Add dry ingredients
Sift or whisk together 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, and 1/2 tsp fine salt. Fold the dry mixture into the wet chocolate batter just until combined and no streaks remain. If using optional 3/4 cup chopped nuts, fold them in now.
- 18
Bake
Pour batter into prepared 9x13 pan and spread to an even thickness. Bake in preheated oven for 25–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking for fudgy brownies.
- 19
Cool and slice
Allow brownies to cool completely in the pan on a wire rack (about 1–2 hours) to set. Use the parchment overhang to lift brownies from the pan and cut into 16 squares. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.