Ingredients with Measurements:
- 2 cups of semi-sweet chocolate chips
- 1/2 cup of butter, melted
- 1/2 cup of light brown sugar
- 1/2 cup of granulated sugar
- 2 teaspoons of pure vanilla extract
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 cups of cold milk
- 1/2 cup of heavy cream
- 1/2 cup of mini marshmallows
- 1/2 cup of mini chocolate chips
Special Equipment Needed:
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- 9-inch baking pan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Beat with an electric mixer until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the chocolate chips.
7. Grease a 9-inch baking pan with butter or non-stick cooking spray.
8. Spread the cookie dough evenly in the pan.
9. Bake for 20-25 minutes or until golden brown.
10. Allow the cookie dough to cool completely before cutting into bars.
11. In a large bowl, combine the cold milk, heavy cream, mini marshmallows, and mini chocolate chips.
12. Stir until combined.
13. Serve the punchula in individual glasses or a large bowl.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F
Serving Size: Makes 12 bars
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with coconut oil or vegan butter.
- Milk: Can be substituted with almond milk or coconut milk.
- Heavy Cream: Can be substituted with coconut cream.
Variations:
- Add 1/2 cup of chopped nuts to the cookie dough for a crunchy texture.
- Add 1/2 cup of dried fruit to the cookie dough for a fruity flavor.
- Add 1/2 cup of peanut butter to the cookie dough for a nutty flavor.
Tips and Tricks:
- Make sure to use cold milk and heavy cream for the punchula to ensure it is thick and creamy.
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
Storage Instructions:
The cookie dough bars can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cookie dough bars can be reheated in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
The cookie dough bars can be served on a platter with the punchula in a large bowl or individual glasses.
Garnishes:
- Whipped cream
- Sprinkles
- Chopped nuts
Pairings:
- Ice cream
- Fresh fruit
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Potato chips
- Popcorn
Troubleshooting Advice:
- If the cookie dough is too crumbly, add a tablespoon of melted butter or milk.
- If the cookie dough is too wet, add a tablespoon of flour.
Food Safety Advice:
- Make sure to use cold milk and heavy cream to avoid spoiling.
- Keep the cookie dough bars stored in an airtight container at room temperature.
Food History:
Chocolate chip cookie dough has been a popular dessert for decades. It was first created in the 1930s by Ruth Graves Wakefield, who owned the Toll House Inn in Whitman, Massachusetts.
Flavor Profiles:
This recipe has a sweet and rich flavor with notes of chocolate and vanilla.
Serving Suggestions:
This recipe is best served as a dessert or snack. It can also be served as a party punch.
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Taste: Sweet, Creamy, Chocolaty, Cookie, Cookie-Flavored