Very, very fudgy brownies

I wanted to make brownies for the high school boys who donated their time to help me make a video for my interview, so I decided to turn to the Field Guide to Cookies. The prep was simple and the whole process incredibly easy but the result...I baked them for 25 minutes and the center was pretty much not set and still quite jiggly while the edges were browned and pretty done. Since fudgy brownies usually aren't all completely set when their done baking, I thought I'd let them cool and see. But even after they cooled, the center pretty much looks like...half baked brownies...which I guess can be good? I..think I'm definitely a fan of...brownies that are done though. I had to leave after baking these, so I ended up putting them back into the oven after I came back so my time is only an approximate, and they're still quite fudgy. I might try fiddling with the temp and bake time next time, or keep trying other recipes.


edge piece- these were more done than the middle, but still quite fudgy


middle- much too underdone for me =/

Brownies
adapted from Field Guide to Cookies

3 oz unsweetened chocolate
6 tbsp unsalted butter, softened
1 1/2 cup sugar
3 room temperature eggs, beaten
1 1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp salt

Directions

1. Preheat oven to 325F and grease a 9-in square pan.

2. Melt chocolate and butter in a double boiler or in a microwave.

3. Mix sugar into chocolate mixture and let it cool.

4. Whisk eggs and vanilla extract into mixture until smooth.

5. Add flour and salt and mix with a wooden spoon until combined.

6. Pour mixture into pan and level off with a spatula or a knife.

7. Bake for 25-30 minutes, rotating the pan halfway. Bake until the top is brown and flaky. You will also want to check for your desired consistency with a toothpick test.

8. Cool on a wire rack completely before cutting into squares.

Banana Chocolate Chip Cookies

Mmm more cookies! I had two very ripe bananas and it wasn't enough to make my go to banana bread and I was also looking to try out more recipes from the Field Guide to Cookies (I also did not want to do my final papers, but let's not go there), so this was an obvious choice! These turned out quite well. I'd say they taste like chocolate chip banana bread + oats. I like how the oats add to the texture of the cookie. Otherwise they'd be very light and airy. These are great with a glass of milk and fresh from the oven :D I think next time I'll add a little more banana to up the banana flavor, but that's my personal preference lol. I will definitely be making these again :)



Banana Chocolate Chip Cookies
from Field Guide to Cookies

Ingredients

1 1/2 cups all-purpose flour
1 3/4 cups rolled old fashioned oats
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt
3/4 cup softened unsalted butter
1 cup sugar
1 egg
1/2 tsp vanilla extract
1 cup mashed ripe bananas
1 cup (6 oz) chocolate chips

Directions

1. Preheat oven to 375F. Line cookie sheets with parchment paper or silicone baking mats.

2. Mix the flour, oats, baking soda,cinnamon, and salt in a bowl.

3. Cream butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined.

4. Mix in half the flour mixture until just combined. Then add the bananas and mix to combine. Add the rest of the flour mixture and mix until combined. Mix in the chocolate chips.

5. Drop tablespoon sized balls of dough on to cookie sheets about 2 inches apart.

6. Bake for 12-14 minutes, rotating sheets halfway through. Cool sheets on wire racks for a few minutes before transferring cookies directly to wire racks using a spatula.

Green Tea Cookies

It's finally hitting me that I'm going to be leaving Michigan in slightly over 2 months and I have so many baking materials that I need to use up before I go O_O So, I decided to start making a dent into my supplies this week! I got the Field Guide to Cookies as a gift and I've been flipping through it quite often just to read about different cookies and look through all the recipes. The recipe for green tea cookies looked quite simple and I had all the ingredients on hand so I decided to give it a go! I am quite happy with the end result and I love any excuse to use my cute little Japanese cookie cutters :) The only issue I had with this was the dough was rather crumbly, making it a bit hard to roll out. Otherwise all went well. I think I'll definitely try them again, but use less matcha next time. I threw in 2.5 tbsp this time for an extra punch but I'm not always in the mood for a really strong matcha flavor ^_^;



Green Tea Cookies
adapted from Field Guide to Cookies

Ingredients

1 1/2 cup flour
1/2 cup rice flour
1/4 tsp salt
2 1/2 tbsp matcha powder
1 cup butter, softened
1/2 cup sugar
extra sugar for dusting
extra flour for rolling out dough

Directions

1. Mix the flour, rice flour, salt, and matcha powder together.
2. Cream the butter and the sugar together.
3. Slowly mix the flour mixture into the butter and sugar by hand until combined.
4. Turn out the dough onto a sheet of plastic wrap. Shape the dough into a rectangle of about 3/4" thickness.
5. Chill dough in refrigerator for 2 hours.
6. Preheat oven to 325F and grease cookie sheets or line them with parchment paper.
7. Sprinkle flour on a flat surface and on the dough. Roll out the dough until about 1/4" thick. Cut with desired cookie cutters (approximately 1.5-2 inches in diameter).
8. Place cookies on cookie sheets and sprinkle sugar on each cookie.
9. Bake cookies for 10-12 minutes, until the edges are slightly brown.

*if your cookie cutters are larger or smaller than 1.5-2 inches in diameter you will want to adjust the baking time