Tag: chocolate chips

Totally Chocolate Chocolate Chip Cookies

Melted chocolate, cocoa powder and chocolate chips in one cookie???? Well, yes please!!!

4 oz. semisweet chocolate
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract or paste
1 egg, cold from the fridge
2 cups semisweet or dark chocolate morsels

Heat the oven to 325°F and line 2 baking sheets with parchment paper. Melt the 4 oz. of chocolate and set aside.

Combine the flour, cocoa, baking soda and salt in a large bowl.

Cream together the butter, sugars and vanilla in another bowl, then stir in the egg and melted chocolate. Tip this into the bowl with the dry ingredients, add the chocolate chips and stir well.

Use a 1/4 cup ice cream scooper to drop mounds onto the baking sheets, leaving space between. Bake for 18 minutes, or until just set on the inside. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes 12

Everyday Brownies

This is the recipe you need when a child or colleague informs you that you are expected to bake something double quick.

10 tbs. butter
1 3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp. baking soda
pinch of salt
4 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Heat the oven to 375°F and grease an 13 x 9″ baking pan.

Melt the butter in a medium saucepan over a gentle heat, then stir in the sugar. Whisk together the cocoa powder, flour, baking soda and salt, then stir in. Add the eggs and vanilla extract, then fold in the chocolate chips.

Spread into the pan and bake for 25-30 minutes. Transfer to a wire rack to cool completely before cutting into squares.

Flourless Peanut Butter Chocolate Chip Cookies

Any biscuit tin would welcome these buttery, chocolaty, crumbly cookies.

3/4 cup plus 1 tbs. creamy peanut butter
1/2 cup packed light brown sugar
1/2 tsp. baking soda
pinch fine sea salt
1 extra large egg, beaten
1 tsp. vanilla extract or paste
1/4 cup mini chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Stir together the peanut butter, sugar, baking soda and salt. Stir in the egg and vanilla, then add the chocolate chips.

Use a small ice cream scoop to drop 16 cookies onto the baking sheets. Flatten slightly and bake for 10-12 minutes, or until the edges begin to brown. Leave on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

 

Banana Muffins

You can use butterscotch chips, chocolate chips or white chocolate chips in these lovely, easy and moorish morsels.

1/2 cup vegetable oil
2 eggs
1 2/3 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cups mashed bananas (2-3 ripe bananas)
1 cup butterscotch, chocolate or white chocolate chips

Heat the oven to 400°F and line 12 muffin cases with paper liners.

Stir the eggs into the oil. Combine the flour, sugar, baking powder and baking soda in a bowl. Gently fold in the oil and bananas, then the chips.

Divide between the muffin cases and bake for 20 minutes, or until cooked through and golden. Cool on a wire rack.

Chocol-Oat Cookies

Oats and chocolate go so well together and this easy biscuit is proof.

7 tbs. butter, softened
scant 1/2 cup light brown sugar
1/4 cup caster sugar
1 tsp. vanilla extract
1 egg
1/2 cup all-purpose flour
3/4 cup rolled oats
3 tbs. cocoa powder
1/2 tsp. baking soda

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Cream together the butter and sugars, then stir in the vanilla and egg. Add the flour, oats and cocoa powder and combine well. Stir in the chocolate chips.

Roll into 1″ balls and place on the baking sheets with space between. Bake for 12-15 minutes, or until flattened. Leave on the baking sheets for 1 minute, then remove to a wire rack to cool completely.

Forgotten Cookies

Affectionately called “Merookies” by Nigella, these delights are a cross between a meringue and a cookie.

2 egg whites
pinch of fine sea salt
1/3 cup plus 2 tbs. caster sugar
1 tsp. corn starch
1 tsp. apple cider or white vinegar
1/2 tsp. ground cardamom
1/3 cup dark chocolate chips
1/2 cup pistachios, finely chopped

Heat the oven to 350°F and line a baking sheet with parchment paper. Whisk the egg whites and salt together until soft peaks form. Add the sugar a bit at a time until the mixture is thick and gleaming. Fold in the corn starch, vinegar and cardamom, then fold in the chocolate chips and most of the pistachios.

With a spoon, drop mounded blobs onto the baking sheet about   1 1/2 inches in diameter. Sprinkle with the remaining pistachios. Put in the oven, immediately turn if off and leave the cookies to cool overnight.

Makes 12 – 14

Chocolate Chip Cookie Dough Pots

If you like a gooey chocolate chip cookies, then you will be ever so thankful for this recipe. Using ramekins gives just the right goo-to-crust ratio. Nigella recommends serving them with cream or creme fraîche.

1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
8 tbs. soft butter, plus more for greasing the ramekins
1/2 cup plus 1 tbs. light brown sugar
1 tsp. vanila extract or paste
1 extra large egg
3/4 cup semi-sweet or bittersweet chocolate chips

Heat the oven to 350°F and lightly butter 6 x 3 1/2″ ramekins. Mix together the flour, salt, and baking soda.

Using an electric mixer, or by hand, beat the butter with the sugar until you have a creamy mixture. Add the vanilla and egg, then fold in the flour mixture and the chocolate chips. Divide between the ramekins and smooth the tops using an off-set spatula.

Place on a baking sheet and bake for 13-15 minutes. They will be quite gooey inside and golden brown on the top and around the edges. Leave to cool for 5-10 minutes before serving.

Serves 6