Karolines Brownies

Kage til 20 - ca. 40 stykker

• 250 g smør
• 150 g mørk chokolade (ca. 50% kakao) i små stykker
• 4 æg
• 250 g sukker (ca. 3 dl)
• 150 g hvedemel (ca. 2½ dl)
• 3 spsk kakao
• 200 g hakkede valnøddekerner

• Bagetid: Ca. 35 min. ved 175°.

Smelt smørret sammen med chokoladen i en gryde og lad det køle af. Pisk æg og sukker til en luftig "æggesnaps". Bland mel, kakao og valnøddekerner sammen og vend det forsigtigt i "æggesnapsen". Vend den afkølede chokoladeblanding i. Hæld dejen i en smurt firkantet form (ca. 20 x 30 cm) og bag den midt i ovnen. Lad kagen køle af og skær den i firkanter. 

Chocolate Chip Cookies

The
New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all purpose flour for my recipe.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter chips.

Sift flours, baking soda, baking powder and salt
into a bowl and set aside.

Using a mixer with a paddle attachment, cream
butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
mixing until just combined. Fold in chocolate chips. Refrigerate dough for
24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes.