Survival Baking in Snowmaggedon
Snowmageddeon 2010 has hit the DC area, and I, like many others, have resorted to baking to have something to do. (Ironic, considering I don’t like sweets that much.)
The task: chocolate chip cookies.
The problem: No sugar.
The solution: Hot cocoa mix!
We have a giant bag of 30 Below cocoa mix on the top shelf of the pantry, out of sight. It, like many other purchases that seemed like a good idea for the right price, was used a few times before I decided it was too sweet for human consumption. However, it was a great substitute for sugar.
Note: It doesn’t create the cookie you may be used to. My batch came out with a muffin-like texture, but in a pinch when the snow is 2 feet deep, it certainly will satisfy your sweet tooth (or in my case, occupy my time).
Double Chocolate Chip Cookies (adapted from The Bon Appetit Cookbook)
Ingredients:
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 cup cocoa mix
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips
-
Preheat over to 325 degrees.
-
Whisk flour, baking soda, and salt together in a medium bowl.
-
Beat the butter until light and fluffy.
-
Add cocoa mix and brown sugar. Beat until blended.
-
Add eggs and vanilla. Beat until creamy.
-
Gradually add flour mixture, beating until incorporated.
-
Stir in chocolate chips.
- Bake for about 15 minutes. Cool on a wire rack.
Comments
By Melissa Alfano
Melissa Alfano is a Washington, D.C.-based business consultant and self-proclaimed foodie. A native of Northern Virginia, she attended James Madison University in the Shenandoah Valley and, after four years of studying economics and finding any excuse possible to write research papers on food, managed to find her way back to Arlington. Melissa enjoys anything that can be quickly, nutritiously, and deliciously created so she can get back to watching the Food Network.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
Post yours
You're not logged in. Would you like to register or log in?.