While my kitchen is under mass destruction, ummm I mean construction, my sweet best friend Leslie has opened up her kitchen to me so that I can keep cooking and blogging this week. She is the BEST! Coincidentally, we both got Ina Garten’s new cookbook Foolproof so we decided to work our way through it this week making delectable recipes. Ina’s right…they are foolproof and fabulous!
Today we wanted to make a fun after-school snack for our girls. These were perfect. Easy to make, unbelievably decadent! We both highly recommend them!
*adapted from Ina Garten’s recipe.
1/2 lb of butter or buttery spread like Smart Balance
1 cup of light brown sugar, packed
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
2 eggs, room temperature
2 cups of all-purpose flour (I used King Arthur’s)
1 teaspoons baking soda
1 teaspoon salt
2 bags of Nestle chocolate chunks
Preheat the oven to 350 degrees and spray (baking spray with flour) a 9×13 in glass pan. Set aside.
In your stand mixer, blend the butter and sugars until fluffy – about 4 minutes on high. Turn the mixer to low, add the vanilla and one egg at a time. Scrape the bowl down as needed. In a separate bowl, blend the flour, soda and salt. Sift once. Then gradually add the flour mixture to the stand mixer. Blend well but avoid over-mixing. Fold in chocolate chunks.
The batter will be very thick! Spoon the batter into the prepared pan and bake for 30 minutes or so. Avoid over-baking as this will make them hard and dry. Remove and let cool for about 20 minutes then slice and serve with milk.
— Knead to Cook