Category Archives: chocolate chips

Chocolate Chip & Oatmeal Shortbread Cookies

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Chocolate chip cookies are delicious but some days you just need a slightly different type of cookie. And there are so many variations to the traditional chocolate chip cookie that are equally as good and worth discovering. I am also a huge fan of buttery shortbread cookies so this recipe Savory Simple immediately struck chord with me.

These cookies combine three of my favorite cookies into a single bite of baked deliciousness. Chocolate chips, buttery shortbread and chewy oatmeal combine for a simply yet tasty treat that is sure to be a hit and disappear in no time. Go ahead and double the recipe so you can be sure to have enough.

CHOCOLATE CHIP & OATMEAL SHORTBREAD COOKIES

1¼ cups all-purpose flour

½ teaspoon kosher salt

12 tablespoons unsalted butter, cubed and at room temperature

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¾ cup old fashioned rolled oats

1 cup semi-sweet or bittersweet chocolate chips

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  • Turn the mixer speed down to low and add the vanilla, followed by the flour mixture and then the oatmeal.
  • Once all of the ingredients are incorporated, tun the mixer to low speed ands slowly add the chocolate chips.
  • Use a wooden spoon to ensure that the chocolate chips are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Using the bottom of a glass, slightly flatten the balls into discs.  Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 10-15 minutes or until lightly golden on top.
  • Allow to cool to room temperature.

Yields 3 dozen cookies

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Chocolate Banana Streusel Muffins

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Maybe it is just me but in my kitchen bananas seem to go from inedible green to perfectly golden yellow then to brown in a matter of days. This leads to the never ending kitchen question is what to do with bananas that are beyond their eating prime. So what is a banana loving cook to do? Enter these tasty banana muffins from Food 52.

Now these aren’t your ordinary banana muffins. Using overly ripe bananas ensures that the muffins are sweet and filled with banana flavor. The batter is then spiced with both cinnamon and ginger but the best part of the muffin, in my opinion, is the streusel topping. Not only does it add a delicious crumbling topping to the muffin but it contains chocolate chips which add a sweetness all their own. So yes you can eat chocolate for breakfast. After all it is paired with bananas.

For the muffins:
1/3 cup unsalted butter, softened

1/3 cup firmly packed brown sugar

egg

1/2 teaspoon vanilla extract

cup mashed very ripe banana (about 2 medium bananas)

cup flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger 

 

For the streusel:
1/2 cup flour

1/2 cup firmly packed brown sugar

1/4 cup unsalted butter, softened

1/2 cup miniature semi-sweet chocolate chips 

  • Preheat the oven to 350° F. Line a muffin pan with paper liners.
  • In a large bowl, cream together the butter and sugar.
  • Stir in the egg, vanilla, and banana and mix well to combine.
  • In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and ginger.
  • Add the dry ingredients to the wet and mix just until combined.
  • Divide the batter into the prepared muffin tins.
  • In a small bowl, combine all the streusel ingredients except for the chocolate, mixing with a fork or your fingers until combined.
  • Add the chocolate and mix well.
  • Crumble the streusel topping over the muffins.
  • Bake for 18 to 25 minutes. The tops should feel just set and the edges of the muffin should be starting to turn golden brown.
  • Remove from the oven and let cool in the pan until cool enough to remove.

Yields 9 muffins

Rustic Chocolate Chip Tea Bread

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Think of this as a giant chocolate chip studded scone. With its crispy crust and cake like interior this is a quick bread that is just as nice for dessert as it is for a snack. And it is easy; very easy. The recipe comes from the kitchens of the Washington Post and the first time I baked this recipe the bread got eaten so quickly that I now make two (baked on two separate baking sheets). It is that good. The loaf is free formed so you can experiment with its shape–make two or four smaller loaves, make it round or rectangular–whatever you prefer. Just be sure to adjust the baking time if your loaves are smaller.

And because I am a fan of chocolate I prefer to use miniature chocolate chips since I think they give you more chocolate for your buck. You can also switch out the chocolate chips for diced dried fruit or use a combination of chocolate and fruit (sour cherries are particularly good).

RUSTIC CHOCOLATE CHIP TEA BREAD

3 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt, preferably fine sea salt

1/3 cup sugar, plus 2 tablespoons for sprinkling

10 tablespoons cold unsalted butter, cut into teaspoon-size chunks

1 large egg

3/4 cup plus 1 tablespoon buttermilk, plus 1 to 2 tablespoons, if needed

2 teaspoons vanilla extract

1 1/2 cups semisweet or bittersweet chocolate chips

  • Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  • In the bowl of a food processor fitted with a steel blade, pulse together the flour, baking powder, baking soda, cream of tartar, salt and 1/3 cup of the sugar.
  • Drop in the chunks of butter pulse until pea sized dough balls form. Transfer the mixture into a large mixing bowl.
  • In a small bowl, whisk together the egg, the 3/4 cup plus 1 tablespoon of buttermilk and the vanilla extract.
  • Pour the egg mixture over the flour mixture, sprinkle with the chocolate chips. USe a wooden spoon or paddle to stir, forming a rough, cohesive, slightly sticky dough. If the dough seems a little dry, drizzle it with an extra tablespoon or two of buttermilk.
  • Gather the dough into a rough mass with your hands, then knead lightly until it comes together completely, using firm strokes to gather it all cohesively. Form the dough into a 5 1/2-to-6-inch ball.
  • Place the ball of dough at the center baking sheet. Use a sharp paring knife to score an 1/8-inch-deep cross in the top of the ball of dough, then sprinkle the remaining 2 tablespoons of sugar evenly over the top.
  • Bake for 45 to 50 minutes or until the loaf is set, golden on top and baked through. It should sound hollow when you lightly tap the top or bottom with a wooden spoon.
  • Cool, on the baking sheet, on a wire cooling rack for 10 minutes.
  • Slip a metal spatula under the loaf and transfer it to a separate rack to cool completely.
  • Use a serrated knife to cut slices or wedges.

Serves 12

Twenty-Five Days of Cookies: Chocolate Gingerbread Cookies

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Christmas is eleven days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

The fragrant spices of ginger, cinnamon and nutmeg are hallmarks of the holiday season and can be found in everything from sweet treats and drinks to savory treats. When you introduce the perennial favorite of chocolate into the flavor mix you have a sure winner. And this is definitely the case with these soft and chewy cookies from King Arthur Flour. These cookies are full of flavor and pack a punch but because of their dark color they hide the fact they are also filled with bits of chocolate. One bite will have you addicted and coming back for more. And best of all, these cookies are so easy to make. So why don’t you go ahead and bake some up today. While your at it double the recipe so you have plenty to share.

CHOCOLATE GINGERBREAD COOKIES

1 3/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg1/2 teaspoon salt

1 tablespoon Dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup molasses

1 cup miniature chocolate chips

5 tablespoons sugar

  • Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, spices, salt in cocoa in a medium sized bowl.
  • In a separate bowl, beat the butter with the brown sugar until light and creamy. 
  • Add the molasses and beat until combined.
  • Beat in the dry ingredients, then stir in the chips. 
  • Scoop the dough a tablespoon at a time. Roll the top portion of each dough ball in the sugar.
  • Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
  • Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Yield: 24-28  cookies.

Twenty-Five Days Of Cookies: Midnight Biscotti

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Christmas is thirteen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Biscotti are one of my favorite cookies. They can be plain or chocolate and can be filled with nuts, candies, dried fruit or nothing at all. They are crisp and make for the perfect dunking cookie. And if you can keep them around, they get crisper and better with age. Because of this they are my go to cookie for care packages since they are guaranteed to arrive ready to eat. But what is my favorite type? Its hard to say but these chocolate biscotti are pretty darn good.

Chocolate, Yes, chocolate. And if you love chocolate it hard to get more chocolatey than with these triple chocolate biscotti. They are a sophisticated and decidedly adult treat whose color is so darkly brown it is almost black, hence the reason I call them midnight biscotti. With semi-sweet chocolate, cocoa powder and chocolate chips you get a triple dose of chocolate in every bite. Rich dark brown sugar and a bit of espresso powder enhance the chocolate flavor in these cookies without making them too sweet. Rather, they are intensely chocolate. Whats not to love?

I know I love them. So pour yourself a nice cup of coffee, grab a biscotti (or two) and dunk away. You won’t be disappointed. I promise.

MIDNIGHT  BISCOTTI

4 ounces semi-sweet chocolate, coarsely chopped

1 cup firmly packed dark brown sugar

1 3/4 cups unbleached all-purpose flour

1/3 cup unsweetened dark cocoa

1 1/2 tablespoons espresso powder

2 teaspoons vanilla powder

1 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1 cup miniature chocolate chips

  • Preheat the oven to 300.  Line a large baking sheet with parchment paper and set aside.
  • In a food processor fitted with a metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine.  Set aside.
  • Sift together the flour, cocoa, espresso powder, vanilla powder, baking soda, and salt in a bowl; set aside.
  • In a large bowl, beat the eggs with an electric mixer on medium-high speed.  Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms.  Fold in the chocolate chips.
  • On a floured surface, divide the dough in half.  Form each half into a long that is 12 inches long.  Transfer the logs to the prepared baking sheet and use your fingers to pat the logs into a uniform shape and size.
  • Bake until the dough is almost firm to the touch, about 50 minutes.  Remove from the oven but leave the oven on and allow the logs to cool for 10 minutes.
  • Using a spatula, carefully transfer the logs to a work surface.  Using a serrated knife, cut the logs on the diagonal into slices that are 1/2 to 3/4 inch thick.
  • Arrange the slices, cut side down on the baking sheet.  Bake for 25 minutes then turn the slices over and bake for an additional 25 minutes.
  • Turn off the oven and allow the cookies to sit with the oven door ajar until the oven has cooled.

Yields:  Approximately 30 cookies

Twenty Five Days of Cookies: Monkey Cookies

 

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Christmas is fifteen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!
When I was in college my alma mater had a cherished tradition of providing pre-bedtime snacks for the students every evening. Called “Milk and Cookies” or “M&Cs”, this 0930 pm ritual was an event we could set our watches to. As the witching hour approached we would anxiously wait outside of the kitchen doors to see what the evening’s snack would be. Sometimes they treats would veer towards the healthy-fresh vegetables and dip or fruit, but at least a couple of times a week M&Cs would be a baked treat. And one of my favorite treats of all time was something that was affectionately called “chipmunk cookies”. These cookies were thin and buttery, crisp and filled with chopped nuts. I thought they were really good at the time and they must have been since I still remember them after all of these years.
With these cookies in mind I set out to create my own, more adult version of my beloved chipmunk cookies. My cookies have the same chopped nuts as the original ones but I’ve added chocolate chips, a healthy dose of spices and bananas (because if they contain fruit they must be healthy, right?). And because of the bananas, I’ve renamed them monkey cookies. They aren’t nearly as crisp as the ones I remember and are more like a banana bread cookie. And to make them extra special, I’ve added a simple sugar glaze. And these cookies are good. So good in fact that they just might rival the originals.
So go ahead and bake up a batch yourself. But to make them a real M&C treat, don’t forget to enjoy them with a glass of cold milk. Wearing pajamas while eating them is optional……..
MONKEY COOKIES

For the cookies:

2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 cup vegetable shortening

1/4 unsalted butter, at room temperature

1 cup packed brown sugar

2 eggs

1 cup mashed ripe banana (the riper, the better)

3/4 cup chopped pecans

3/4 cup miniature chocolate chips

For the icing:

3 cups sifted confectioners’ sugar

1 tablespoon unsalted butter, melted

3/4 teaspoon vanilla extract

3 tablespoons milk

  • Preheat oven to 350 degrees F. Line two large cookie sheet with parchment paper and set aside.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream shortening and butter together using an electric mixer; add the brown sugar, beating well until all of the ingredients are incorporated.
  • Add eggs and banana to the butter mixture and beat well.
  • Add the flour mixture into batter, stirring well until combined.
  • Fold the pecans and chocolate chips into the batter.
  • Drop the dough by rounded tablespoonfuls, 2 inches apart onto the prepared cookie sheets. 
  • Bake for 12 minutes. Remove to wire racks to cool.
  • To make the icing, combine the confectioner’s sugar with the melted butter, vanilla extract and milk, stirring until smooth.
  • Once the cookies have cooled, drizzle with the icing.

Yields: 36 cookies

Twenty-Five Days of Cookies: Maraschino Cherry Chocolate Chip Cookies

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Christmas is sixteen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Its been my own little secret but I’ve always been partial to maraschino cherries. As a kid, those bright red, too sweet bits for fruit were my favorite part of a banana split. When mixed into ambrosia I would pick them out to eat and I’ve been known to nibble them straight out of the jar. I feel like maraschino cherries are the forbidden fruit of the culinary world but I love them just the same. So imagine my delight when I came across a recipe that features these cherries as an essential part of the recipe.

The recipe is from Noble Pig and the cookies are soft and chewy, flecked with bits of chocolate and yes, the afore mentioned maraschino cherries. The sweetness of the cherries is tempered by the cookie dough and I’ve switched out miniature chocolate chips to give more chocolately goodness in every bite. The addition of maraschino cherry juice ensures that the cookies bake up a pretty pink color. Because the dough is soft, the cookies need to be baked in a molded pan. A whoopie pie pan works perfectly for this (and also gives me an additional use for this questionable kitchen necessity–since one doesn’t bake whoopie pies every day).

These cookies are so good that you might need to make a double batch of them. Enjoy!

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

2/3 cup shortening

2/3 cup butter, softened

1-1/2 cups granulated sugar

2 large eggs

6 tablespoons maraschino cherry juice

2 teaspoons pure vanilla extract

3-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon table salt

36 maraschino cherries, destemmed and chopped

2 cups miniature chocolate chips, plus more for decorating

  • Preheat oven to 350 degrees F.
  • Prepare the whoopie pie pans by spraying them with cooking spray.  Set aside.
    Using a stand mixer, cream together the shortening, butter and granulated sugar.
  • Add the eggs, maraschino cherry juice and vanilla extract, continuing to mix until well combined.
  • In another bowl, sift together the flour, baking powder and salt.
  • Gradually add the flour mixture to the butter mixture, mixing until just combined.
  • Stir in chopped cherries and chocolate chips.
  • Using a small scoop to form balls and place one inside of each whoopie pie mold.
  • Press on extra chocolate chips to the outside of the cookie balls, about 6-7 per cookie.
  • Bake cookies for 14 minutes, remove from the oven and let them sit 2 minutes in the pan before removing to a cooling rack.

Yields: 36 Cookies

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