Articles tagged as vanilla sugar (view all)


24 March, 2022 0 comments Leave a comment

8 ounces (2 sticks) butter
12 ounces chocolate chips
4 ounces unsweetened chocolate
4 large eggs
2 tablespoons espresso powder
1 tablespoon vanilla
½ teaspoon almond extract
1 cup sugar (sub 1/4 cup of vanilla sugar or 2 tablespoons birdseye chili sugar)
½ cup + 2 tablespoons flour
1 ½ teaspoons baking powder
1 teaspoon flaky salt

Preheat oven to 350 degrees. Butter a 9x13 pan & dust with cocoa.

Melt butter, half of the chips, and the unsweetened chocolate, & espresso powder in a double boiler.

Mix eggs, vanilla, almond, sugar for 3 minutes, then drizzle in the chocolate & butter mixture while mixing.

Mix dry ingredients together, then add to wet.

Pour batter into pan. Bake for 30 minutes, until a tester comes out clean.

Vanilla Sugar Butter Cookies

03 March, 2018 0 comments Leave a comment

These cookies make perfect use of our vanilla sugar. I've used weights here because it's so much faster and more efficient. A decent kitchen sale will run you $12-$20. Go for it!

375 grams flour (sub a 1-1 gf, if desired)
1 teaspoon salt
1/2 teaspoon baking soda
100 grams white sugar
100 grams dark brown sugar
1/2 lb (227 g) softened butter
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vanilla sugar for rolling

Combine the flour, salt, and baking soda in a bowl. Set aside. Cream butter and sugar until the mixture pales. 2-4 minutes in a mixer. Add eggs, one at a time, scraping down sides between each addition. Beat in vanilla and almond extracts. Add flour in two additions. If using wheat flour, mix just enough to thoroughly combine, as any more will toughen the cookies. If you use gluten free flour, don't worry because there's no gluten!

Refrigerate dough for at least an hour (overnight is best). Preheat oven to 375 degrees. Fill a small bowl with vanilla sugar. Roll dough into large marble sized balls and roll those balls in the sugar until they're completely covered. Place on a cookie sheet and press into 1/4 inch discs with the bottom of a glass. Bake 10-12 minutes, til just brown around the edges. 10 minutes will get you a softer cookie, 12 a crisp one.