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TIPS for the best CHOCOLATE CHIP COOKIES & Blondies ~ any cookies or bars with BROWN SUGAR

8/4/2016

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There are 4 things that I do to make my chocolate chip cookies, blondies and other baked goods with BROWN SUGAR taste even better!  Do this, and your baked goods will just be that much better than anyone else's ~ wait for the compliments!

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​1. A drop or 2 of CARAMEL EXTRACT to the batter will enhance the rich flavor (it's by the other extract on the baking aisle at the grocery store).

​2. I only use MEXICAN VANILLA (which I buy when I travel there, or from eBay).  It's pure vanilla with a deep, rich flavor ~ and is actually cheaper to buy big 8 oz. bottles from eBay than the little bottles of not-as-good real vanilla at the grocery store.

​3. I use mini-morsel semi-sweet chips nearly all the time (unless a customer requests milk or dark chocolate).  Since they're smaller, there's more than twice as much in the same measurement as regular chips ~ and the cookies really seem chock-full of chips then.

​4. DARK BROWN SUGAR ~  I don't even buy light brown sugar any more!  Dark brown sugar has a touch of molasses in it, and really makes a huge difference in the taste of your baked goods!  If a recipe calls for light brown, just ignore that and use dark.
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