I love this bowl when making cookies, when I need to pop the batter in the refrigerator between batches. The lid quickly seals the bowl, and the tapered bottom makes it easier to squeeze in the fridge. I also like to make mashed potatoes in the classic batter bowl bowl as well. It’s safe in the fridge, freezer, dishwasher, and even the oven. Pampered Chef has a lot of neat recipes using the batter bowl, but my favorite recipe is my own:
Chewy Chocolate Chocolate-Chunk Cookies
- 1 1/4 C butter or margarine, softened
- 2 C sugar
- 2 eggs
- 2 tsp vanilla
- 2 C flour
- 3/4 C cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 C semi-sweet chocolate chips
- Powdered sugar for sprinkling
Cream butter and sugar in classic batter bowl. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda, and salt in separate bowl. Blend into creamed mixture. Stir in chocolate chips.
Drop by small tablespoons (use your small scoop!) onto ungreased cookie sheet. Bake at 350 for 8-9 minutes, taking care not to overbake. Cool on cookie sheet for 1-2 minutes, then remove to cooling rack. Sprinkle with powdered sugar once cooled. The flour/sugar shaker creates a nice even dusting of beautiful powdered sugar.
Makes 4 1/2 dozen . . . but they won’t last long! These are gooey soft chocolatey bits of heaven. Keep stored in airtight container.
And remember to get Pampered for Adoption! The online party closes November 30th!