BACK TO SCHOOL CHOCOLATE CHIP COOKIES

You can't have too many chocolate chip cookies to put in that school lunch box! There are so many recipes and varieties of chocolate chip cookies. I bet you could make a different chocolate chip cookie recipe every day! Here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick!

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, either right from the fridge or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Directions
Preheat oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

So many kids are already back in school. It still seems odd to me, since when I was in school, we always started the day after Labor Day. Nevertheless, many schools are already in session for the 2024-2025 year. With that in mind, you can't have too many chocolate chip cookies to put in that school lunch box! There are so many recipes and varieties of chocolate chip cookies. I bet you could make a different chocolate chip cookie recipe every day of the year! I just love Chocolate Chip Cookies! Here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick! 

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, either right from the fridge or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Directions
Preheat oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.

BACK TO SCHOOL MILKY WAY BROWNIES: RETRO AD & RECIPES

I like this Retro Milky Way Ad. Students don't really look like this anymore (nor do the Milky Way bars) and not a lot are attending 'in school" this year, but it got me thinking about those old school days. 

My friend Donna always had Milky Way bars in her freezer, and I'd stop by her house on the way to school and have one. Her mother never minded! I love frozen Milky Way Bars. When we were older, Donna and I got a ride to high school with a neighbor. While we waited for him, we availed ourselves of the Milky Way bars on his family's coffee table! Maybe this wasn't particularly healthy, but it was a delicious way to start the day!

Now, I buy miniature Milky Way bars to give out at Halloween. Probably that won't happen this year because of the pandemic. I will miss may favorite holiday. Sigh. Nevertheless, here are two recipes for Milky Way Brownies are great for back to school! One's for home, and the other's for a crowd (if you have one)!


1. EASY MILKY WAY BROWNIES!

Make your favorite Brownie Mix (I like Ghirardelli), following directions by adding the 1/3 cup vegetable oil, 1 egg, and 1/3 cup water. At 20 minutes into the baking (350F), put about 7 ounces of chopped up miniature Milky Way Bars or Milky Way Bites on top. Bake another 20 minutes. Oh yum! Gooey back to school love!

2. MILKY WAY BROWNIES FOR A CROWD!

Save this recipe when the virus is under control and the kids actually go back to school. This recipe is for Milky Way Brownies from scratch? It's the Bees Knees! Love the Vintage Ad above!

Ingredients: 
1 pound unsalted butter, cut into pieces
1 pound dark chocolate (70% cacao), chopped
6 ounces unsweetened chocolate (or very dark - 90%), chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp Madagascar vanilla
2 1/4 cups granulated white sugar
1-1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces miniature Milky Way bars, chopped
2 Milky Way Bars, sliced

Directions: 
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil that hangs over sides (butter the parchment). This makes it easier to get brownies out.
In metal bowl or saucepan over saucepan of simmering water, heat butter and chocolate until melted and smooth; cool slightly.
In large bowl, whisk together eggs, espresso powder, vanilla, and sugar. Stir egg mixture into slightly cooled chocolate mixture. Cool to room temperature.
In medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with rubber spatula.
Place slices of full-size Milky Way Bar on top of brownie batter.
Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean. Do not overbake!
Let cool completely, then cover tightly and chill overnight. These are very gooey, so be sure to chill if you want to cut them!

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

You can't have too many chocolate chip cookies to put in that school lunch box! There are so many recipes and varieties of chocolate chip cookies. I bet you could make a different chocolate chip cookie recipe every day! I just love Chocolate Chip Cookies! Here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick!

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, either right from the fridge or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Directions
Preheat oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.

Milky Way Brownies: Back to School

I like this Retro Milky Way Ad. Students don't really look like this anymore (nor do the Milky Way bars), but it got me thinking about school days. My friend Donna always had Milky Way bars in her freezer, and I'd stop by her house on the way to school and have one. Her mother never minded! I frozen Milky Way Bars. When we were older, Donna and I got a ride to high school with a neighbor. While we waited for him, we availed ourselves of the Milky Way bars on his family's coffee table! Maybe this wasn't particularly healthy, but it was a delicious way to start the day!

Now, I buy miniature Milky Way bars to give out at Halloween. We don't get many kids where I live, so I put the 'extras'  (that would be all of them) in the freezer. How to use them up? In Brownies, of course. And, these two recipes for Milky Way Brownies are great for back to school! One's for home, and the other's for a crowd!


1. EASY MILKY WAY BROWNIES!

Make your favorite Brownie Mix (I like Ghirardelli), following directions by adding the 1/3 cup vegetable oil, 1 egg, and 1/3 cup water. At 20 minutes into the baking (350F), put about 7 ounces of chopped up miniature Milky Way Bars or Milky Way Bites on top. Bake another 20 minutes. Oh yum! Gooey back to school love!

2. MILKY WAY BROWNIES FOR A CROWD!

Have a crowd coming over after school? Baking for the college crowd? Want to make a batch of Milky Way Brownies from scratch? This recipe is the Bees Knees! Love the Vintage Ad above!

Ingredients: 
1 pound sweet butter, cut into pieces
1 pound dark chocolate (70% cacao), chopped
6 ounces unsweetened chocolate (or very dark - 90%), chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp Madagascar vanilla
2 1/4 cups granulated white sugar
1-1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces miniature Milky Way bars, chopped
2 Milky Way Bars, sliced

Directions: 
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil that hangs over sides (butter the parchment). This makes it easier to get brownies out.
In metal bowl or saucepan over saucepan of simmering water, heat butter and chocolate until melted and smooth; cool slightly.
In large bowl, whisk together eggs, espresso powder, vanilla, and sugar. Stir egg mixture into slightly cooled chocolate mixture. Cool to room temperature.
In medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with rubber spatula.
Place slices of full-size Milky Way Bar on top of brownie batter.
Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean. Do not overbake!
Let cool completely, then cover tightly and chill overnight. These are very gooey, so be sure to chill if you want to cut them!

Perfect Back to School Chocolate Chip Cookies

Back to School:

You can't have too many chocolate chip cookies to put in that school lunch box! I've done lots of Chocolate Chip Cookie round-ups.. so many recipes, so many varieties. I bet you could make a different chocolate chip cookie recipe every day! I just love Chocolate Chip Cookies! So here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick!

PERFECT BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup sweet butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons Madagascar vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Directions
Preheat oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.