Please make sure to measure out all your ingredients before the class begins
Cookies & Brownies
For this class, you will need the following equipment:
- A Hand/Stand mixer with paddle attachment (its ok if you do not have this we can also mix by hand)
- A fine mesh sieve (not required, used for garnishing)
- Plastic/Saran wrap
- A rolling pin or an empty wine bottle
- A baking sheet(s) with parchment paper
- Cookie cutters: we suggest round or square, but you can be creative and use whatever shape you like!
- A pot (for mixing brownies in)
- A small pot (we will be using this for the ganache)
- A wooden spoon, or something to stir with
- A couple of measuring cups
- A few measuring spoons
- A rubber spatula
- A few large bowls
- A small offset spatula (if you don't have this a butter knife will do)
- A pan to bake your brownies in
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
Brownies:
- 1 cup or 120g of all purpose flour
- 1 cup or 227g of room temperature butter
- 1 cup or 201g of sugar
- 1 cup or 201 of brown sugar
- ¾ of a cup or 75g of cocoa powder
- ½ a cup or 70g of chocolate chips
- 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)
Chocolate Sable Sandwich Cookies:
- 1 ½ cups or 180g of all purpose flour
- ⅔ cup or 67g of cocoa powder
- ¼ teaspoon of salt
- ¾ of a cup or 170g of butter at room temperature
- 1 ½ cups or 188g of icing sugar
- 2 eggs at room temperature (take your eggs out from the refrigerator 30 minutes before class)
- 1 teaspoon vanilla
For the Filling:
- 1 cup or 250ml of heavy cream (35%)
- ¾ of a cup or 94g of icing sugar
- ¼ teaspoon of salt
- 1 ½ cups or 210g of dark chocolate ( 70%)
Cookies and Brownies - Recipe
Brownies:
- 1 cup or 120g of all purpose flour
- 1 cup or 227g of room temperature butter
- 1 cup or 201g of sugar
- 1 cup or 201g of brown sugar
- ¾ of a cup or 85g of cocoa powder
- ½ a cup or 70g of chocolate chips
- 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)
Method:
- Melt the butter in a pot.
- Add brown sugar.
- Mix cocoa powder and white sugar together in a bowl, then and add to the pot.
- Whisk together on low to medium heat until sugars are dissolved and the entire mixture has come together.
- Remove from the heat.
- Start whisking in eggs one at a time.
- Whisk in flour.
- Spray/line the baking pan.
- Bake in the oven at 325 degrees for approximately 15 minutes or until they are set.
Chocolate Sable Sandwich Cookies:
- 1 ½ cups or 180g of all purpose flour
- ⅔ cups or 67g of cocoa powder
- ¼ teaspoon of salt
- ¾ of a cup or 170g of butter at room temperature
- 1 ½ cups or 188g of icing sugar
- 2 eggs room temperature (take your eggs out from the refrigerator 30 minutes before class)
- 1 teaspoon vanilla
Method:
- Combine butter and sugar together in a mixing bowl.
- Cream together until fluffy.
- Add in eggs one at a time. Add in Vanilla extract
- Combine dry ingredients (all purpose flour, cocoa powder, salt).
- Add dry ingredients in 2 intervals. Until dough comes together
- Make sure you are scraping your bowl down as you go to ensure that the mixture is uniform with no lumps.
- Chill dough for approximately 20 minutes.
- Roll out into desired shape.
- Bake at 325 degrees for approximately 10 minutes
For the Filling:
- 1 cup or 250ml of 35% heavy cream
- ¾ of a cup or 94g of icing sugar
- ¼ teaspoon of salt
- 1 ½ cups or 210g of 70% dark chocolate
Method:
- Heat the cream.
- Pour over the chocolate.
- Whisk icing sugar and salt into ganache mixture, just until combined.