All posts tagged chocolate chip

Chewy Chocolate Chip Cookies

I keep seeing the same recipe for “The best chocolate chip cookie” all over Pinterest.  And well, no wonder, this chocolate chip cookie recipe has been viewed over 1.6 million times!!  Wow!  Well, I figured there must be something special about this recipe, so I had to make it and find out. Looking at the ingredient list, it includes all the usual stuff, but then there is cornstarch.  I’ve never seen cornstarch in a chocolate chip cookie recipe before.  I know you can make a cake flour substitute by adding cornstarch to flour and this must be the same idea.  The cornstarch contributes to their super soft texture and gives them their “puff”.   And, since I am in the soft chocolate chip cookie camp (crisp cookies? Yuck!), that is exactly what I am looking for.  I subbed in chocolate chunks cut from a Callebaut semisweet bar for the chocolate chips.  Without the stabilizers in the chunks, the chocolate can’t hold its shape, so it is all melty and gooey.  Have you ever tried this?  No?  You totally have to!

So, the verdict?  I have tried tons of chocolate chip recipes.  I mean, they are my absolute favorite cookies and all.  But, are they the best?  I almost never say that because there are still so many recipes still to try.  But, I will say they are pretty darn good.  Soft, thick and puffy, packed with melted chocolate chunks, still warm from the oven…. Do chocolate chip cookies get much better?  Jack and Sammie don’t think so.

Chewy Chocolate Chip Cookies

Yield: 2 dozen I got 21- though I had to throw the last 3 away because dang, I forgot about them and they burned :(

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup bittersweet chocolate chunks-  I used Callebaut semisweet cut from a bar
Preheat the oven to 350F.
In the bowl of a stand mixer with a paddle, cream together butter and both sugars until fluffy and light colored.  Blend in the egg and vanilla.
Mix together the flour, cornstarch, baking soda and salt in a small bowl.   Mix the flour mixture into the butter-sugar mixture by hand.  Stir in chocolate chunks.   The batter is very stiff.
Using a standard-sized cookie scoop or tablespoon, drop dough onto a parchment or Silpat lined baking sheet.  Bake for 8-10 minutes, until just barely golden brown around the edges.  Do not allow the cookies to brown on top, just the very edges.
Let cool, on the sheet, on a wire rack for five minutes to set.  Remove from the baking sheet and let cool completely on the wire rack, if you can wait.
Source:  Apple a Day, Originally from Anna Olson, Food Network Canada
21 Comments
by Just Baked on October 5, 2012  •  Permalink
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Posted by Just Baked on October 5, 2012

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Flour Bakery’s Chocolate Chunk Cookies

Chocolate chip cookies are my favorite to bake because they are also my favorite to eat.  Though I will say, my kids and my husband can tear them up pretty good too.  :D I’m not sure how many different recipes I have tried, but it’s a lot.  I am always on the quest for the perfect chocolate chip cookie.  So, I decided to try Flour Bakery’s chocolate chunk cookie because everything I’ve made so far has been delicious.  I have never used bread flour in my chocolate chip cookies, but it is added to make them more thick and chewy.  That’s exactly what I am going for.  And then, oh my goodness this cookie sure does pack a chocolate punch with both semisweet and milk chocolate mixed into the dough.  This recipe uses chocolate cut from a bar instead of chocolate chips.  Chips have stabilizers that help them keep their shape when baked.  But, when you use real chocolate and you bite into a cookie right from the oven, the chocolate melts and oozes from the cookie.  If you haven’t tried it, you won’t believe how delicious it is.  You won’t ever have your chocolate chip cookies any other way.

Everyone says they have the perfect chocolate chip cookie, but I won’t say that.  I will say that these were some of the best I’ve had.  A bit crisp on the outside, chewy on the inside, and bits of chocolate throughout.  This is exactly how a chocolate chip cookie should be.  I think my husband ate half of them and my kids loved them.  Sammie keeps asking for more of the Amazin’ cookies. Amazin’?  I love it.

Flour Bakery’s Chocolate Chunk Cookies

Yield: 2 dozen (I got 20 cookies)

1 cup (2 sticks/228 grams) unsalted butter, at room temp

3/4 cup (150g) granulated sugar

3/4 cup (165g) firmly packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 cup (140g) unbleached all-purpose flour

1 cup (150g) bread flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

9 ounces (255g) semisweet chocolate, chopped (about 1 1/2 cups)

2 1/2 ounces (70 grams) milk chocolate, chopped (about 1/2 cup)

In the bowl of a stand mixer fitted with the paddle, cream together the butter, sugar and brown sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times to scrape down the sides and bottom of the bowl as needed to release clinging butter or sugar. Beat in the eggs and vanilla on medium for 2 to 3 minutes or until thoroughly combined. Scrape down the bowl and paddle to make sure the eggs are fully mixed in.

In a medium bowl, stir together both flours, baking soda, and salt until well combined. Add the semi sweet and milk chocolate pieces and toss to combine.  On low speed (or with a wooden spoon), slowly add the flour-chocolate mixture to the butter-sugar mixture.  Mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let rest in the fridge overnight (or at least 3-4 hours) before baking.  When you are ready to bake, position a rack in the center of the oven and preheat the oven to 350F.

Drop the dough in 1/4 cup balls onto a baking sheet (I lined mine with parchment) about 2 inches apart. Flatten each cookie slightly with the palm of your hand. Bake for 15 to 18 minutes, or until golden on the edges but still soft in the center. I rotated the pans halfway through baking. Don’t let them brown through or you will lose the chewiness of the slightly underbaked centers.  Let cool on the baking sheet on a wire rack for 5 to 10 minutes.  Then, transfer the cookies with a spatula to the wire rack to cool completely.

The cookies can be stored in an airtight container for up to 3 days.  Unbaked dough can stay in the fridge, in an airtight container, up to 1 week.

Source:  Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

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by Just Baked on August 15, 2012  •  Permalink
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Posted by Just Baked on August 15, 2012

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Chocolate Chip Cookie Dough Sandwich Cookies

A few days ago, my sister-in-law was wonderful enough to take all three of my children so my husband and I could spend a day in the city kid-free!  I ♥ her.  We went to Bleeding Heart Bakery for a late breakfast and after looking at cases upon cases of delicious looking cupcakes, cookies and other sweets, I chose a broccoli quiche.  My husband couldn’t believe it.  But, with all the desserts that I bake, I really wanted something savory and it was delicious.   My husband chose a giant whoopie pie, but was disappointed that it wasn’t nearly as good as mine.   I tasted a bite and couldn’t help but agree.  :D After breakfast, we had time before the movie, so we decided to browse some at Barnes and Noble.  Of course, I made a beeline straight for the cookbook section.  It is there that I came across the book The Cookie Dough Lover’s Cookbook, flipped through a few pages and decided that I needed it.  But, it is so hard for me to buy books at the bookstore, when I know I am able to get them so much cheaper on Amazon.  So, somehow I restrained myself and noted the title so I could order it that night.

When the book arrived, I was flipping through it and  I knew that I had to make the chocolate chip cookie dough filled sandwich cookies immediately.  I mean, are you kidding me?  My favorite cookie, sandwiched together with cookie dough filling, which I may like even more than the cookie itself?  Now, that is genius!  The cookie batter comes together easily, just like any other chocolate chip cookie dough.  The cookies bake up flat, and a bit crispy on the edges and chewy in the middle.  The cookie dough frosting tastes so much like cookie dough, I had a hard time not eating it all right out of the bowl.  Okay, I admit it.  I ate some.  But, I still had enough to fill the cookies…well, most of them anyways.   Filled or not, these cookies are simply delicious.  As if there was any doubt.

Chocolate Chip Cookie Dough Sandwich Cookies

Yield: 20 to 24 sandwich cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups mini semisweet chocolate chips

For Cookie Dough Filling:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

Preheat oven to 350 F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks.  Arrange about 2 inches apart on parchment lined baking sheets. These flatten and spread quite a bit.  I suggest baking 9 cookies/sheet for your first batch so you can gauge size and spacing.  Bake for 9-11 minutes, or until cookie edges are lightly golden. Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.  Sandwiches can be stored refrigerated in an airtight container, for up to 3 days.  Let them sit at room temperature for 30 minutes before serving.

Source:  The Cookie Dough Lover’s Cookbook

10 Comments
by Just Baked on June 27, 2012  •  Permalink
Posted in Chocolate, Cookies, whoopie pies
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Posted by Just Baked on June 27, 2012

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Toll House Style Tartlets

This morning I decided to make lemon cheesecake tassies.  They sound fabulous right?   Though they tasted good, they all stuck in the pan and were a big mess.  Ugh.  So, I decided to try a different recipe, along the same lines, chocolate chip cookie tartlets.  It seemed sure to be a winner.  So, I made the dough, refrigerated it, and then read in the recipe that I was to “pack” it into the muffin wells.  Hmmm…I interpret pack it to mean fill it.  I thought to myself won’t it run over?  But, the first run of the recipe I like to follow it as written so I packed those wells full, put them in the oven and hoped for the best.  Well, I should have gone with my gut, because darn it if those cookie tartlets didn’t run into each other, creating another giant mess.  So frustrating!  But, I tasted one and it was delicious.  Luckily I had some dough left, so I decided to fill the wells about 2/3 full this time.  Now they baked into perfect little blondie muffins, a bit crisp on the outside and soft and chewy on the inside.  The top sinks in a bit, creating the perfect bowl for a small scoop of your favorite ice cream and some chocolate syrup.  A warm, mini cookie sundae, super cute!  Now, how can I still be mad?? :D

 Toll House Style Tartlets

Yield:  24 mini tartlets per recipe, I got 31 – even more if you fill the wells about 2/3 full.

1 cup (8 oz) unsalted butter, melted

1 1/3 cup firmly packed brown sugar

1/4 cup white sugar

1 egg

1 egg yolk

1 tsp vanilla

1 tsp baking soda mixed with 1 tablespoon hot water

2 cups all purpose flour

1/4 tsp salt

2 1/2 cups mini semisweet chocolate chips  I used 1 bag, about 2 cups and it was plenty

Line a baking sheet with parchment.  Spray a 24 cup mini muffin pan with nonstick spray.  Set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle, cream the butter and both sugars until fluffy.  Blend in the egg, egg yolk, and vanilla.  Stir in the baking soda mixture, then the flour and salt. Stir in the chocolate chips.

Cover and refrigerate for 30 minutes.

Preheat oven to 350F.  Pack the batter into the mini muffin cups – I suggest to only about 2/3 full or they rise too much and will run together.  Place the muffin pan on the prepared baking sheet.

Bake for 15 to 17 minutes, or until just set.  I would start checking at about 10 minutes.  Let cool completely on wire racks.  Freeze, in the pan, for 45 minutes to 1 hour.   I did not freeze them.

Remove the cookies from the cups.  To store, wrap each cookie in waxed paper or cellophane and refrigerate for up to 1 month.  Serve cold.  I served warm and at room temperature.

Source: The New Best Of Better Baking.com

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by Just Baked on June 11, 2012  •  Permalink
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Posted by Just Baked on June 11, 2012

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Back in the Day Bakery’s Drunk Blondies

Who doesn’t like blondies?  I love them because chocolate chip cookies are my favorite and sometimes when I have a hankering for them, I just don’t have enough time or I am too tired or too lazy to make individual cookies.  Heck, these are so easy, you don’t even need to pull out your Kitchen Aid mixer.  Just mix the batter by hand with a spatula, spread them in a pan, bake them, and they are done.  It really is that simple.  And, these are not your usual blondies.  No.  These are made better with a little kick from a hit of bourbon whiskey.   It’s only 2 tablespoons, but I could definitely taste it.  Though, I am not a fair judge, since I don’t really drink.  But, my husband, who let’s just say has had his fair share of alcoholic beverages, says the bourbon is very present.  My final taste tester, my daughter Sammie, says she can’t taste the alcohol…as if she knows how bourbon tastes.  I think she associates alcohol with tasting bad (please continue to believe this in 10 years :D ) and since she loved them, she thinks she can’t taste it.   They were delicious, a nice change from the usual blondies and a great base for a variety of your favorite mix-ins.

Drunk blondies

Yield: 13 x 9 pan of blondies

2 cups unbleached all-purpose flour

1 teaspoon baking powder, preferably aluminum-free

1/4 teaspoon fine sea salt

1/2 pound (2 sticks) unsalted butter, melted

2 cups packed light brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 tablespoons bourbon

1/4 cup chopped pecans   I omitted

1/2 cup sweetened flaked coconut, toasted (See tip)   I omitted

1/4 cup mini semisweet chocolate chips    I doubled to 1/2 cup

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.

Tip: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spread the coconut in a baking pan and bake for 5 to 8 minutes, tossing every couple of minutes with a heat-resistant spoon to ensure even browning. Keep a close eye on the coconut, because it can burn easily.”

Source:  Back in the Day Bakery

8 Comments
by Just Baked on June 6, 2012  •  Permalink
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Posted by Just Baked on June 6, 2012

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Chocolate Dreams

When I got the Back in the Day Bakery Cookbook in the mail, I tore through it immediately and I honestly wanted to make every recipe in the book.  I love retro, old-style baking, and as the name of the bakery implies, this one fits the bill.  I first made the lemon pie bars and they were super delicious.  So, I decided to make the next recipe that caught my eye, Chocolate Dreams.  If the name doesn’t convince you to make these cookies, their description certainly will. ” True chocolate lovers, meet your ideal cookie!  This cookie has as much pure chocolate as we could possibly pack into one.  It has a brownie-like exterior and intense gooey goodness inside.”  How can one read that and say, no, that cookie doesn’t sound good.  Well, okay, besides my husband.. . :D   The resulting cookie was true to their word.  I love the glossy coat the cookies get on the outside, just like you get on a perfect brownie.  Then when you bite into it, the bold chocolate flavor is almost shocking in its richness and then the gooeyness….oh my goodness!!  This is one fabulous cookie.  I only made half a batch (what was I thinking?) and I was sad because they were gone far too quickly.  But, it’s for the best, because I don’t think I would have been able to part with any of these cookies.  And, if I keep them, I eat them, all of them!

Chocolate Dreams

Yield: 24 cookies

1 cup unbleached all purpose flour

1 tsp baking powder,  preferably aluminum free

1/8 tsp fine sea salt

4 large eggs, at room temp

1 1/2 cups packed light brown sugar

2 tsp pure vanilla extract

1 tsp espresso powder or finely ground coffee

1 pound bittersweet chocolate, chopped   I used Callebaut

8 Tbsp (1 stick) unsalted butter

1 cup semisweet chocolate chips

Position racks in the upper and lower thirds of the oven and preheat it to 350F.  Line 2 cookie sheets with parchment.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In a small bowl, whisk the eggs, brown sugar, vanilla, and espresso together thoroughly.  Set aside.

Put the bittersweet chocolate and the butter in a large heatproof bowl.  Set the bowl over a saucepan of barely simmering water (do not let bottom touch the water) and heat.  Stir frequently until melted and smooth.  ( I put the cut butter and chopped chocolate in a bowl and microwaved them carefully until almost all melted, then let the residual heat melt the rest of the chocolate.)  Remove from heat and set aside until warm, not hot.

Add the egg mixture to the cooled chocolate mixture, stirring until combined.  Stir in the flour mixture.  Then, fold in the chocolate chips.

Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets.  Leave about 2 inches between the cookies to allow for spreading.  Bake for 10 to 12 minutes, rotating the pans halfway through the baking time to ensure even doneness.  The surface of the cookies should look dry and set, but the centers should still be gooey.  Let the cookies cool on a wire rack.  Store the cookies in an airtight container for up until 3 days at room temperature.

Source:  The Back in the Day Bakery Cookbook

18 Comments
by Just Baked on April 30, 2012  •  Permalink
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Posted by Just Baked on April 30, 2012

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Southern Living’s Fudge Pie

With my husband out for the afternoon, I thought it would be fun to surprise Jack and Sammie with a chocolatey treat.  I was looking through Classic Southern Desserts  and when I came to the picture of fudge pie, I was stopped dead in my tracks.   Like most people I love brownies and I love pie.  Not much could be better than a combination of the two.   I don’t make pie very often, mostly because I don’t always have time to make a homemade crust.  But, this pie has no crust.  How great is that?  You just make a simple brownie batter with ingredients that most people probably already have on hand and if you like, add a sprinkling of pecans.  I am a brownie purist, so I left them out.  Instead, I decided to throw in some mini chocolate chips to add some little pockets of melted chocolate goodness.   The batter is poured in a pie plate and baked.  It really is as easy as that.  I like to pull my pie out of the oven a little bit underdone, so I can achieve maximum gooeyness.  When it is still warm, it is best served with a big ol’ scoop of your favorite ice cream and a generous drizzle of chocolate syrup.  I called Jack and Sammie to the table for a surprise.   When they arrived, with their eyes large and fixated on the pie, they both asked “Why do we get to eat dessert before dinner?”  Do you guys really want to question me on this?  Yeah, I didn’t think so.  Grab some forks and let’s eat!

Fudge Pie

3/4 cup butter or margarine

3 (1-ounce) unsweetened chocolate squares   I used Callebaut

3 large eggs

1 1/2 cups sugar

3/4 cup all-purpose flour

1 teaspoon vanilla extract

3/4 cup chopped pecans, toasted and divided  optional

1/4 to 1/2 cup mini semisweet chocolate chips  optional

Preheat oven to 350.  Cook butter and chocolate in a small saucepan over low heat, stirring often until melted.   I put the cut butter and chopped chocolate in a bowl and microwaved them carefully until almost all melted, then let the residual heat melt the rest of the chocolate.

Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans (if using) and mini chips (if using).

Pour mixture into a lightly greased 9-inch pie plate.

Bake at 350° for 35 to 40 minutes or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup.

Source: Classic Southern Desserts:  All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream and More

9 Comments
by Just Baked on April 23, 2012  •  Permalink
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Posted by Just Baked on April 23, 2012

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Chocolate Marble Chunk Cookies

One of the hardest things to bake is the lovely French macaron, which is a light, almond-based meringue cookie sandwiched with a creamy filling.  They are just really finicky and it seems almost as though the stars have to align to get them just right.  Unfortunately, the stars apparently were in disarray and my macarons failed :( .  Big time!  All the shells and the batter went right into the garbage.  Oh well, I am really glad I tried and now I am more determined than ever to try again.  Hopefully sometime soon, you will see some beautiful macarons on my blog.   But, not too soon, because those failed macarons made me sad.  What makes me happy?   Delicious cookies.    Hmmm….but what kind would be best to lift my spirits?  They better be some fantastic cookies!!  Chocolate cookies?  Maybe.  Chocolate chip cookies?  I do love those.  I just couldn’t decide.  So why not make them both, marbled together in one cookie?  That’s a perfect compromise!  The nice thing about this recipe is that you don’t have to make two completely separate doughs, like you do in a lot of marbled cookie recipes.  You make the vanilla dough first, remove some of it to a separate bowl, and flavor what is left with cocoa powder.  The marbling looks so impressive, but it is really easy to do.  You just take a big pinch of both flavored doughs, sandwich them together, roll them in a ball, and then lightly press them into a disk.   That’s it!  Warm right from the oven, you will love the contrast in texture of the melted chocolate chunks against the soft, chewy cookie. Just when I thought these cookies couldn’t be more delicious, I just realized, as I am here writing and eating two cookies sandwiched together with vanilla ice cream…indeed they can be even more delicious!  These cookies certainly did their job.  Eh, French macarons?  What are those?  Winking smile
Chocolate Marble Chunk Cookies
Makes about 60 cookies  I got 34
 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/4 cup unsweetened alkalized (Dutch-processed) cocoa powder, sifted   I used Valrhona
12 ounces bittersweet or semisweet bar chocolate, cut into 1/2-inch pieces   I used more like 6 oz of semisweet Callebaut.  Chocolate chips will work, but they don’t melt like cut chocolate bars do.
1 3/4 cups pecan pieces   I omitted
1. Position a rack in the center of the oven and preheat to 350°F. Have 2 ungreased baking sheets at hand.  I used parchment
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, light brown sugar, granulated sugar, salt, and vanilla extract at medium-high speed until light, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Add the flour mixture at low speed, mixing just until blended.

4. Transfer 1 3/4 cups of the dough to another bowl and set aside. Add the cocoa powder to the remaining dough in the mixer and mix on low speed until blended. Add half of the chocolate pieces and about half of the pecan pieces and mix until blended. Stir the remaining half of the chocolate and pecan pieces into the remaining light-colored dough. Fill half of a 1 tablespoon scoop or measure with the light dough, making it well rounded, not level. Fill the remaining half with the chocolate dough.   I took a big pinch of white dough in my left hand and of the chocolate with my right hand and sandwiched them together.  They were probably 1 Tbsp worth of dough together.  Roll the doughs into a ball and place it on an ungreased baking sheet. Flatten it into a 1 1/2-inch disc with your palm (wet it first, to prevent sticking). Repeat to form more cookies, spacing them 2 inches apart. I got 9 cookies to a sheet.  Bake, 1 sheet at a time, for 8 to 10 minutes, until the lighter dough just begins to color. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack and cool completely.

Storage: in an airtight container at room temperature for up to a week.

Source:  The Good Cookie:  Over 250 Delicious Recipes from Simple to Sublime

7 Comments
by Just Baked on April 16, 2012  •  Permalink
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Posted by Just Baked on April 16, 2012

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Chocolate Oven Pancake

Pancakes are one of my favorite breakfasts.  But, making 4 pancakes at a time over the stove or 8 if I feel like dragging out the electric griddle, isn’t always convenient.  It is just so hard to make the bacon or sausage at the same time and keep everything hot, especially with one or two children underfoot.  The solution to this, of course, is to make an oven pancake.  It’s super quick and easy and delicious.  You just make pancake batter, but then spread it on a cookie sheet, bake it and cut it into squares.  While it bakes, you can get all the yummy sides prepared.  Now, that’s what I’m talking about!! :D

My daughter Sammie is in love with these pancakes.  As she inhaled her pancake, she proudly told my husband how she was tearing up her breakfast.  Which, to me is a feat, because she hardly eats anything for breakfast if it is not cereal.  But, Justin is like, well of course you ate your breakfast Sammie, you had chocolate cake.   To which Sammie replies, “No, not chocolate cake daddy, chocolate pancakes!!”  No use trying to argue semantics with a five year old.  Okay, so maybe these are closer to chocolate cake than pancakes.  So, yeah, they probably aren’t an everyday breakfast but a nice, special, once in awhile breakfast for sure.  To serve, I cut the pancake into squares, dust it with powdered sugar and top it with sweet whipped cream and strawberries.  So see, at least I served it with some fruit!! :D

 iChocolate Oven Pancake

3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder   I used Valrhona (dutch processed)

3 Tbsp sugar

1 Tbsp baking powder

1/4 tsp salt

3/4 cup milk

1 egg, slightly beaten

3 Tbsp butter, melted

2 tsp vanilla

1/3 cup mini semisweet chips

1/4 cup sliced almonds, toasted     I omitted

Preheat the oven to 425F.  In a large bowl, combine flour, cocoa powder, sugar, baking powder, and 1/4 tsp salt.  In a small bowl, combine milk, egg, butter and vanilla.  Add the egg mixture all at once to the flour mixture.  Stir just until moistened.

Pour batter into a greased and floured 15x10x1 baking pan.  I used baking spray and I used a 13×9 pan.  The first time I made this, I used the 15×10 and I thought it was too thin and dry.  When I made it in the 13×9, it was thicker (more pancake-like) and very moist.  Perfect. Sprinkle with the chocolate chips and almonds if using.  Bake for 15 minutes or until the surface looks dry and the edges pull away from the pan.  Mine only took 8 minutes, so watch carefully.  I would start checking at 7 minutes with a toothpick…just try to avoid a chocolate chip.  Cut into 12 squares (if using a 15×10) or 9 squares (if using the 13×9).

Source:  Better Homes and Gardens Annual Recipes 2006

Helpful Hints:

  • I highly recommend baking this pancake in a 13×9, though the original recipe calls for a 15×10.
  • Watch the pancake carefully.  Mine finished in half the time.  Since the pancake is so dark, you can’t watch for color change.  I would do a toothpick check.
3 Comments
by Just Baked on April 2, 2012  •  Permalink
Posted in Breakfast
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Posted by Just Baked on April 2, 2012

http://justbakedbyme.wordpress.com/2012/04/02/chocolate-oven-pancake/

Coffee-Chocolate Chip Blondies

My husband doesn’t eat much chocolate.  But, for some reason he is okay with chocolate if it is in the form of chocolate chip cookies and blondies.  Now, the rest of us love chocolate, so we look for desserts where we can sneak it in!  :D   I was looking through You Made That Dessert? Create Fabulous Treats, Even If You Can Barely Boil Water and I saw this recipe for Coffee Chocolate Chip Blondies.  I figured adding a hefty amount of espresso powder to the batter could only make blondies better.   I was so right.   So you get soft and chewy blondies with an added bonus of a nice coffee kick.  And, on most days, I so need that. :D   But, if you aren’t a big coffee fan, you can just omit it, creating a great base for a bunch of different mix ins.  As you can gather by the title of this book, they are super easy to make.  No special equipment required.  Nope,  just a whisk and spatula.  So, if you have a hankering for a blondie, as I do from time to time, but want a change from same old, please give this recipe a try.  My kids loved them, so I know you won’t be disappointed.

Coffee Chocolate Chip Blondies

11/2 cups (6.4 ounces) all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter

11/4 cups (10.5 oz) packed dark brown sugar

2 large eggs, at room temperature

2 tablespoons instant espresso powder

1 tablespoon vanilla extract

1 cup chopped walnuts   I omitted 

11/4 cup semisweet chocolate chips

Preheat the oven to 350F. Line a 13 x 9 inch baking pan with foil leaving a 2 inch overhang on both sides; lightly mist the foil with cooking spray.
In a small bowl, combine the flour, baking powder and salt; stir with a fork to mix. In a saucepan, warm the butter and brown sugar on low heat, stirring with flexible spatula until the butter has melted and butter and sugar are well combined.
Pour the butter-sugar mixture into a large bowl and let it cool for about 5 minutes. (test the temperature with your finger- it should feel warm but not hot)  Meanwhile, lightly beat the eggs lightly in a small bowl with a whisk, just to mix the yolks and whites. In a small bowl, dissolve the instant espresso with vanilla.
When the butter-sugar mixture has cooled; beat in the eggs with the whisk, then beat in the espresso-vanilla mixture. Add the flour mixture and stir with a flexible spatula or a wooden spoon. Scrape down the bottom of the bowl to ensure all the dry ingredients are mixed in. Stir in chopped nuts (if using) and chocolate chips.
Scrape the batter into the baking pan and spread it evenly with a flexible spatula. Bake for 25 – 30 minutes until just golden brown and set in the center. Start checking at 20 minutes. Transfer the pan to a wire rack and let to cool. Let it cool completely.
For the neatest cut, place the pan in the refrigerator for 20 minutes before slicing. To slice use the overhang foil to remove the blondies and place on a large cutting board. Use a chef’s knife and cut into 24 pieces, wiping off knife between cuts, then carefully remove foil.
7 Comments
by Just Baked on March 16, 2012  •  Permalink
Posted in Bars
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Posted by Just Baked on March 16, 2012

http://justbakedbyme.wordpress.com/2012/03/16/coffee-chocolate-chip-blondies/

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