After a rainy June, this 30-some degree weather is definitely a welcoming change. After getting baked in the sun on Saturday afternoon, I decided that I shouldn't hog all this heat. So I stuck some dough into the oven and baked me up some chocolate chip cookies!
Until about a couple of weeks ago, I had never heard of the demerara sugar. I always thought that store bought brown sugar = cane sugar. Ooops! I have always liked the caramelly taste of the brown sugar over the plain white sugar, so I just about never follow my recipes exactly when sugar is called for. And now I have the demerara to play with!
In my chocolate chip cookie recipe, it called for 1/2 cup brown sugar and 1 1/2 cups granulated sugar. Instead, I used 2 firmly packed cups of demerara. The result?Less sweet but flavorful cookies that are chewy on the inside and devilishly crunchy on the outside! I am in love with my cookies...
The guys were literally standing next to the oven waiting for them to bake. I wasn't at home so I didn't have a mixer, which meant I had to cream the butter and sugar by hand. All that workout just gave me an excuse to eat an extra 2 or 3 (or more) cookies. ;)
After the first 3 and a half dozens were consumed (yes all in one day), I had a few more left which got me thinking what else I can do with them. The sun was not showing any signs of letting up so when we were looking for a light snack before supper, I grabbed the larger cookies and dropped a scoop of peach sorbet on each one. Hot in the city what?