Brownies 3, forgot to say...

I definitely use the optional vanilla extract and pinch of salt -- why wouldn't I? Also, though the recipe calls for 3 ounces unsweetened chocolate, I use 2 ounces unsweetened and 1 ounce semi-sweet. P.S. I guess here is a time I am bumping up the sugar content (!). Sorry!

Plus, I use traditional supermarket Baker's chocolate.

"O.N.T.H.C.C.C.," one more thing...

While we're at it, the recipe also calls for 6 ounces of its semi-sweet morsels, an entire small bag, which is about twice what you actually need. No more than 5, 6 tops, chips per a well-balanced cookie.

Sugar 3: Original Nestle Toll House Chocolate Chip Cookies recipe

The famed recipe for "Original Nestle Toll House Chocolate Chip Cookies," which appears on the back of the package, has changed dramatically over the years -- in terms of how much sugar they call for. When I was growing up, the count was 6 Tablespoons packed brown sugar (and dark brown sugar was specified), and 6 Tablespoons granulated sugar. The current recipe calls for 1/2 cup packed brown sugar, and 1/3 cup granulated sugar.

Now for the math: 2 T. = 1/8 cup, 4 T. = 1/4 cup, 6 T. = 2 T. less than 1/2 cup, so now you're talking 2 extra T. of sugar in the recipe, which is just not necessary, or even as tasty. (Plus, even using the original "O.N.T.H.C.C.C." recipe, you do not need to pack the brown sugar so tightly. Is too much sugar!)

Go back to the original recipe, people! And enjoy!

P.S. Make your cookies small, so your treat is a modest one, not a huge one. Plus, there will be more to pass around!

More on sugar, the powdered variety

Ditto to the previous post: There's no reason at all to add powdered sugar atop anything. Simply not necessary!

And further, when making a buttercream frosting, is almost obscene how much sugar the general recipe calls for, i.e., one pound confectioners sugar (a small box) to often approximately 12 ounces of butter (and do not use shortening -- don't even get me started!). Stop right there. In this case, cream your butter first, and then add confectioners sugar slowly; 1/2 to 3/4 pound of sugar here is usually fine.

Extra credit tip: Don't pile on the frosting. It's called cake for a reason, and the frosting -- well, that's just the icing on the cake.

Regarding sugar:

I almost always use less sugar than a recipe calls for, simply by making the measurement a scant one. So if a recipe calls for 1 cup sugar, I use a scant cup sugar. Despite baking being a so-called exact science, I think there's definitely room to move here.

Also, if you're using the creaming method, when you begin to combine your sugar with the already creamed butter (see previous post), you can see when enough sugar has been added to your butter. Pour in the sugar slowly so you don't overload it.