foodlikecake

Tag: Chocolate Chips

Chocolate Chip Banana Bread

This is the best banana bread I’ve ever had. It’s soft, moist, stuffed full of chocolate chips, and had a perfect crunchy golden top. To make it even better, you don’t even have to use a mixer. This is the perfect thing to make when you have a bunch of brown bananas or some chocolate chips.

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Ingredients: Chocolate Chip Banana Bread

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1/2 cup dark brown sugar

1/2 cup granulated sugar

3 bananas, pureed

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups semi-sweet chocolate chips

Recipe: Chocolate Chip Banana Bread

Preheat oven to 350 and grease an 8 inch loaf pan.

In a small bowl, stir together the dry ingredients.

In another bowl, mix together the sugar and butter.

Beat in the eggs and banana puree until just mixed together.

Gently fold in the dry ingredients.

Mix in the chocolate chips.

Bake for 55 minutes or until a toothpick comes out clean.

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Enjoy!

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Triple Chocolate Cake

I now acclaim this the best chocolate cake in the world. It’s dark, rich, and fudgy, and you will want to eat more and more of it. The frosting is creamy and delicious, and obviously super chocolaty. Make this cake for every special occasion and event you can think of.

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Ingredients: Chocolate Cake

2 cups granulated sugar

1 and 3/4 cup all-purpose flour

3/4 cup natural cocoa powder (I used Hershey’s Special Dark)

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling coffee

Chocolate Frosting (adapted from here)

1 cup butter, softened

1/2 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 teaspoon vanilla

1/4 cup whole milk

3 cups powdered sugar

Chocolate Chips (for decoration)

Recipe: Chocolate Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling coffee. Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before frosting.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake and decorate with chocolate chips.

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Enjoy!

Nutty Chocolate Toffee Tiffin

I got this recipe from my Aunt Wendy, who got it from her friend Ilene who lives in England, who adapted the recipe from Sainsbury’s magazine, and I (slightly) adapted the recipe from her. If you are not British and are wondering what a tiffin is, from what I’ve gathered, a tiffin is like a cross between fudge and a rice krispie treat but more crumbly. Kind of. It is really, really, good, and really, really addicting. This tiffin is chocolate with dried apricots, coconut, hazelnuts, and toffee bits. Yum! This recipe is also really easy- it’s no bake!

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Ingredients: Nutty Chocolate Tiffin

1 cup unsalted butter, chopped

2 tablespoons golden syrup

1 and 1/2 cups semi-sweet chocolate chunks

300 gram pack rich tea biscuits

1/4 cup blanched hazelnuts, chopped

1/4 cup dried apricot, chopped

1/4 cup dessicated coconut

1/4 cup English toffee bits

Recipe: Nutty Chocolate Tiffin

Line an 8×8 pan with plastic wrap or parchment paper.

Mix butter, golden syrup, and chocolate in a large heatproof bowl. Place bowl over a pot of simmering water. Let it melt together until smooth.

In a food processor, process the rich tea biscuits until they’re crumbly.

When the chocolate mixture is smooth, take it off heat and combine all the ingredients in the bowl until well mixed.

*Sprinkle extra coconut and toffee on top.

Refrigerate tiffin until set.

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*Optional

Enjoy!

 

Everything Cookies

Why are these delicious, super chewy cookies called Everything Cookies? Simply because they have everything in them! Seriously, these cookies have mini peanut butter cups, miniature Kit Kats, M&Ms, two kinds of chocolate chips, and oats. How could you possible go wrong with these? If you want, you can substitute any of the candies. These cookies would be good with anything, and everything, in them 🙂

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Ingredients: Cookies *Makes 24

2 sticks unsalted butter, cold and cubed

1 cup granulated

1 cup brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 and 3/4 cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup M&Ms

1/2 cup mini peanut butter cups

1/2 cup kit kat minis

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1/2 cup oats

Recipe: Cookies

Preheat oven to 350F.

Cream butter and sugar until light and fluffy, about 5 minutes.

Beat in the eggs, one at a time, and the vanilla extract.

In a separate bowl, combine the dry ingredients and add slowly to the wet batter.

Mix in all the mix-ins. Shape into 2 tablespoon sized balls.

Bake for 10 minutes, or until the edges are lightly browned.

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Enjoy!

 

Raspberry Chocolate Chip Cookies

I bet you’ve never had a raspberry chocolate chip cookie before. I also bet that it’s been your life’s dream to have a raspberry chocolate chip cookie, and here are the cookie’s to fulfill that dream. The raspberry flavor comes from freeze dried raspberries which have been crushed into dust and added to the cookie dough. If you want more raspberry flavor you could add raspberry extract, or leave out the chocolate chips. If you’re wondering why the dough isn’t pink, I was disappointed too 🙂

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Ingredients: Cookies

2 sticks unsalted butter, softened

3/4  cup granulated sugar

1 and 1/4 cup brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup freeze dried raspberry powder*

1 and 1/4 cup milk chocolate chips

Recipe: Cookies

Preheat the oven to 375F and grease two cookie sheets.

Cream softened butter and both sugars until lightened in color and softened, about 3 minutes.

Beat in the eggs, one at a time. Mix in the vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and raspberry powder.

Gradually add the dry ingredients to the wet. When well combined, mix in the chocolate chips.

Use a medium cookie scoop to roll the dough into balls.

Bake for 10-12 minutes. Then let cool on a wire rack.

*Pulverize two 2 ounce bags of freeze dried raspberries in a food processor, and then scoop out 1/2 cup.

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Enjoy!

Lemon Chocolate Chip Meltaway Cookies

These are practically the definition of a summer cookie. Small round lemon cookies dotted with chocolate chips and a double coat of powdered sugar. Yum. I guess they could be called a lot of things, snowball cookies, tea cakes, but I decided to call them meltaways. They do truly melt in your mouth. They’d go perfectly with a cup of tea 🙂

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Ingredients: Cookies (adapted from here) *Makes 25-30 cookies

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup chocolate chips

Recipe: Cookies

Cream the butter and sugar until light and fluffy.

Mix in vanilla extract and lemon zest.

Mix in flour and salt.

Mix in chocolate chips.

Chill for 15 minutes, then roll into 1 inch balls and place on un-greased cookie sheets.

Bake for 10-12 minutes. While still warm, roll the cookies in powdered sugar. When cool, roll the cookies in powdered sugar again.

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Enjoy!

Banana Split Cookies

Since it’s now June and I consider it “officially” summer, ice cream was on my mind. More specifically, banana splits. So I decided to make a cookie version of a banana split. Best. Idea. Ever. These cookies are marvelous. There’s banana in place of half the butter (feel free to consider them healthy 🙂 ), chopped maraschino cherries, and lots of sprinkles. Perfection! Also, these cookies brown fast on the bottom, that doesn’t mean they’re burned, just very brown.

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Ingredients: Banana Split Cookies

1/2 cup butter, softened

1/2 cup mashed banana

3/4 cup brown sugar

3/4 cup white sugar

1 large egg, room temperature

1 and 1/2 teaspoons vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons cornstarch

3/4 cup semi-sweet chocolate chips

1/4 cup rainbow sprinkles

1/4 cup chopped maraschino cherries

Recipe: Banana Split Cookies

Preheat the oven to 350F. Grease two cookie pans.

Cream butter, banana, and both sugars until fluffy.

Beat in the egg and vanilla.

In a separate bowl, mix the flour, salt, baking powder, baking soda, and cornstarch together.

Pour the dry batter into the wet batter, and mix on medium-high speed until combined.

Mix in the chocolate chips, sprinkles, and maraschino cherries.

Place about two tablespoons of cookie dough for each cookie on the trays.

Bake for about 8 minutes.

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Enjoy!

Brown Butter Chocolate Chip Walnut Cookies

These cookies are amazing. They really, really are. They’re thick and chewy with lots of flavor. They’re made with brown butter because I kept hearing people rave about it and I wanted to try it. I don’t know if it’s the brown butter that makes their flavor so good, but it might be 🙂 These cookies also have two kinds of chocolate chips (dark and milk) because I think that combination is spectacular, and they also have walnuts because walnut taste really good in cookies. Please bake these, you’ll be seriously missing out if you don’t.

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Ingredients: Cookies

1 cup butter, browned

1 and 1/2 cups brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon baking powder

2 teaspoons cornstarch

1/2 teaspoon salt

1 cup chopped walnuts

1/2 cup dark chocolate chips

1/2 cup milk chocolate chips

Recipe: Cookies

Preheat oven to 375F and grease two cookie sheets.

Melt the butter in a saucepan over medium heat until its color turns amber. When little flecks of brown appear take it off heat. Don’t cool before mixing with the sugar.

Beat the browned butter and sugars until well combined.

Beat in the eggs, one at a time, and the vanilla.

In a separate bowl whisk together the dry ingredients, then slowly add, while mixing, to the wet batter.

Mix in chocolate chunks and walnuts. It’s okay if some of the chocolate chips start to melt.

Roll into balls about 2 tablespoons big and bake for 12-15 minutes.

Bake for 9-11 minutes.

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Enjoy!

Super Stuffed Dark Chocolate M&M Cookies

I can’t believe I didn’t share these cookies with you guys earlier. I only made them a few days ago but still, just too good to wait any longer. The cookies are thick and fudgy, studded with dark chocolate chips and dark chocolate M&Ms- so good! They’re rather photogenic too 🙂 Look at all the pretty M&Ms!

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Ingredients: Cookies

1 and 1/2 stick (3/4 cup) unsalted butter

1/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs, cold

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 cup Hershey’s Super Dark Cocoa Powder

2 cups all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup dark chocolate chips

1 cup dark chocolate M&Ms

Recipe: Cookies

Preheat oven to 350F.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering.

Mix butter, cocoa powder, the white sugar, and salt in a medium heat proof bowl. Rest bowl over saucepan, making sure the bottom does not get wet.

Stir occasionally until all the ingredients are combined. Don’t worry if the batter is gritty. Take off heat.

While the mixture is still warm, quickly beat in the brown sugar.

When the mixture is cool, about 5 minutes later, beat in the eggs, one at a time, and vanilla.

When the batter is shiny, beat in the flour, cornstarch, and flour.

Mix in the chocolate chips and M&Ms.

Roll into large balls, about 2 tablespoons, and place on greased cookie sheet.

Bake for 10-12 minutes.

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Enjoy!

Cherry Apricot Chocolate Chunk Oatmeal Cookies

Dried cherries, dried apricots, chocolate chunks, all in thick, chewy oatmeal cookies. They’re so good, plus because they have oats you can pretend they’re healthy and eat them for breakfast! Now that’s what I call a good cookie 🙂

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Ingredients: Cookies

2 sticks (1 cup) unsalted butter, softened

1 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoons ground cinnamon

2 teaspoons cornstarch

1/2 teaspoon salt

3 cups old fashioned oats

2/3 cups dried cherries

2/3 cups dried apricots, chopped

1/2 cup chocolate chunks or chocolate chips

Recipe: Cookies

Preheat oven to 325F.

Cream butter and both sugars until light and fluffy, about 3-5 minutes.

Beat in eggs and vanilla until smooth.

In separate bowl mix together all dry ingredients, including oats. Mix, on medium-high speed into wet batter.

With a spoon, mix in dried fruit and chocolate chips.

Bake for about 12 minutes.

Let cool for 5 minutes before moving to a wire rack.

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Enjoy!