15
just combined, and then add the peanuts
and chocolate chips; mix on Speed 2 until
evenly incorporated.
4. Scoop the dough into evenly sized golf-ball
rounds and place on a parchment-lined
tray or baking sheet. Press each round
down with a fork and then sprinkle with
the sugar and flaked sea salt.
5. Bake in the preheated oven until just set
at the edges, about 12 to 15 minutes.
Allow pans to cool before baking remaining
dough.
Nutritional information per cookie:
Calories 124 (57% from fat) • carb. 11g • pro. 3g
fat 8g • sat. fat 3g • chol. 15mg • sod. 70mg
calc. 7mg • fiber 1g
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,
room temperature, cut into 4 pieces
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. 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.
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