Kitchen Tools

[angharad]

gragathaz said he might like me to bake cookies sometime. Proper cookies, not the brownie-shaped ones I'd make if all else were equal. I told him to buy me a cookie scoop as incentive. Besides the scooping nuisance, cookies take up more room in storage. Plus with bar-cookies, I only have to put them in the oven once. Cookie-cookies usually require

Comments

[ansley]

Coffee brownies sound yummy! Do you have a recipe to share?

[angharad]

Well, this'll be the first time I've made them (I tried once before with grounds, but they were too big and therefore bitter). My plan is to use instant coffee (I didn't want to waste my beans) as part of the liquid component (maybe half of what's normally milk), and see how it goes. I'll definitely post about it later...

[angharad]

For the record, I also tried once with Kahlua, but
a) it burned completely off, leaving just a faint smell, and
b) that's too expensive for my current casual home experimentation.

[djinnj]

spring loaded scoops are the best for cookies. I've got the #50, #60 and #100 and use the #60 and #100 the most. The #100 is about a perfect teaspoon, which is just right for making pine nut macaroons and such.

The numbers indicate how many level scoops there are in a quart of ice cream (or in this case, cookie dough).

[angharad]

The numbers indicate how many level scoops there are in a quart of ice cream (or in this case, cookie dough).

Huh, I didn't know that; neat!