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Mini Chunks of Chocolate Heaven: 12 Chocolate Chip Recipes from Delish.ca

15 Apr

When you’re craving a chewy, gooey chocolate chip cookie, nothing else will do. But if you’re looking for new ways to bake with the almighty chocolate chip, try out this collection of chocolate chip recipes for cakes, pies, blondies, and more heavenly desserts.

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Chocolate Tart with Chocolate Chip Cookie Crust

Because the cookies are easier to grind when they’re brittle, this recipe calls for crisp ones.

RECIPE:

Serves: 8
Yields: One 9 1/2-inch tart; Serves 8 to 10
Total Time: 1 hr 15 min
Prep Time: 35 min

INGREDIENTS:

For the Crust:

  • 2 cup(s)   (3 inches; baked until crisp)  chocolate chip cookies, finely ground
  • 2 tablespoon(s) unsalted butter, melted

For the Filling:

  • 1 cup(s) heavy cream
  • 1 1/3 cup(s) chopped semisweet chocolate
  • 1 large egg
  • 1/4 cup(s) whole milk
  • 1 tablespoon(s) unsalted butter
  • Creme fraiche, for serving

DIRECTIONS:

  • Preheat oven to 350 degrees F.
  • Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
  • Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet.
  • Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
  • Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

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Blondies with Chocolate Chips and Walnuts

This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone’s favorite cookies with the appealing texture of the best brownies. For the neatest pieces, cool the blondie cake completely before slicing. Then, using a serrated knife, cut with a sawing motion.
RECIPE:
Yields: Makes 16
Total Time: 3 hr
Prep Time: 15 min
INGREDIENTS:
  • 8 tablespoon(s)   (1 stick)  unsalted butter, melted, plus more for pan
  • 1/2 cup(s) packed light-brown sugar
  • 1/3 cup(s) granulated sugar
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 1 cup(s) all-purpose flour (spooned and leveled)
  • 1 teaspoon(s) salt
  • 1 cup(s) semisweet chocolate chips
  • 1 cup(s) chopped walnuts

DIRECTIONS:

  • Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
  • In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in  1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
  • Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

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Emeril’s Pecan-Chocolate Chip Pie

Nothing beats pecan pie. It’s a favorite down-South dessert. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients.
RECIPE:

Yields: Serves 8 to 10
Total Time: 4 hr
Prep Time: 5 min
Oven Temp: 375

INGREDIENTS:

  • 1 1/2 cup(s) pecan halves
  • 1 store-bought or homemade pie crust, in a deep-dish 9-inch plate
  • 1/2 cup(s) semisweet chocolate chips
  • 1 tablespoon(s) all-purpose flour, plus more for coating chocolate chips
  • 3 large eggs, lightly beaten
  • 1 cup(s) packed light-brown sugar
  • 1 cup(s) light corn syrup
  • 1/2 teaspoon(s) pure vanilla extract
  • 1/4 cup(s) salted butter, melted

DIRECTIONS:

  • Preheat oven to 375 degrees F. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
  • Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

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Chocolate-Chip Brownies

Lining the pan isn’t busywork; it makes it easy to remove the brownies.
RECIPE:
Yields: 16
Total Time: 3 hr
Prep Time: 15 min
Oven Temp: 350
INGREDIENTS:
  • 8 tablespoon(s)   (1 stick)  unsalted butter, cut into pieces, plus more for pan
  • 1 cup(s) all-purpose flour, spooned and leveled
  • 1/4 cup(s) unsweetened cocoa powder
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 cup(s) semisweet chocolate chips
  • 8 ounce(s) semisweet or bittersweet chocolate, chopped
  • 1 1/4 cup(s) sugar

DIRECTIONS:

  • Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

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Cakey Chocolate Chip Cookies

If you like your cookies light, fluffy, and chewy, this is the perfect recipe for you.
RECIPE:
Yields: About 3 dozen
Oven Temp: 350
INGREDIENTS:
  • 2 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking soda
  • 14 tablespoon(s) (1 3/4 sticks) unsalted butter, room temperature
  • 3/4 cup(s) granulated sugar
  • 1/4 cup(s) packed light-brown sugar
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) pure vanilla extract
  • 2   (large)  eggs
  • 2 cup(s)   (about 12 ounces)  semisweet and/or milk chocolate chips

DIRECTIONS:

  • Preheat oven to 350 degrees F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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Pumpkin-Chocolate-Chip Squares

In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
RECIPE:
Yields: 24
Total Time: 2 hr 30 min
Prep Time: 30 min
Oven Temp: 350
INGREDIENTS:
  • 2 cup(s) all-purpose flour, spooned and leveled
  • 1 tablespoon(s) pumpkin-pie spice
  • 1 teaspoon(s) baking soda
  • 3/4 teaspoon(s) salt
  • 1 cup(s)   (2 sticks)  unsalted butter, at room temperature
  • 1 1/4 cup(s) sugar
  • 1 large egg
  • 2 teaspoon(s) vanilla extract
  • 1 cup(s) canned pumpkin puree
  • 1 package(s)   (12-ounce)  semisweet chocolate chips
 DIRECTIONS:
  • Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  • Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  • Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

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Giant Chocolate Chip Cookie Cake

What’s even better than a chocolate chip cookie cake? A layered chocolate chip cookie cake. To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.
RECIPE:
Yield: Serve 16
Oven Temp: 350
INGREDIENTS:
  • 4 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking soda
  • 1 1/2 teaspoon(s) salt
  • 6 tablespoon(s) unsalted butter, softened
  • 1 1/2 cup(s) packed light brown sugar
  • 3/4 cup(s) granulated sugar
  • 3 teaspoon(s) pure vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • 3/4 cup(s) heavy cream
  • 3 cup(s) semisweet chocolate chips
  • 40 ounce(s)   (5 packages)  cream cheese, at room temperature
  • 1/2 cup(s) confectioners’ sugar

DIRECTIONS:

  • Preheat oven to 350 degrees F. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.
  • For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.
  • Mix cream cheese and confectioners’ sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

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Chocolate Chip Cupcakes with Chocolate Chip Frosting

With more chocolate chips to the ounce than your standard cookie, this cupcake delivers chocolate-and-vanilla goodness in every bite.
RECIPE:
Yields: 30 cupcakes
INGREDIENTS:
  • 3 1/4 cup(s) sifted cake flour (not self-rising)
  • 1 1/2 tablespoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 7 ounce(s)   (1 3/4 sticks)  unsalted butter, softened
  • 1 3/4 cup(s) sugar
  • 1 cup(s) milk
  • 2 tablespoon(s) milk, combined with above milk
  • 1 tablespoon(s) pure vanilla extract
  • 5 large egg whites, room temperature
  • 2 cup(s) semisweet chocolate chips
  • Chocolate Chip Frosting

DIRECTIONS:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
  • Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
  • Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.

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Soft and Chewy Chocolate Chip Cookies

A timeless classic that needs no additions, variations, or fancy decorations.
RECIPE:
Yields: Makes about 3 dozen
INGREDIENTS:
  • 2 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking soda
  • 1 cup(s)   (2 sticks)  unsalted butter, room temperature
  • 1/2 cup(s) granulated sugar
  • 1 cup(s) packed light-brown sugar
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) pure vanilla extract
  • 2 large eggs
  • 2 cup(s)   (about 12 ounces)  semisweet and/or milk chocolate chips

DIRECTIONS:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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Matzo Toffee

This crunchy-sweet treat is perfect for Passover — and so good, you’ll crave it all year!
RECIPE:
Oven Temp: 325
INGREDIENTS:
  • 2 cup(s) coarsely crumbled matzos
  • 1 1/2 cup(s) sliced almonds
  • 1/2 cup(s)   (1 stick)  unsalted butter
  • 1/2 cup(s) packed light-brown sugar
  • 1/2 teaspoon(s) salt
  • 2 cup(s) semisweet chocolate chips

DIRECTIONS:

  • Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
  • In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
  • Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve. (To store, refrigerate in an airtight container, up to 5 days.)

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Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce

Here, a Classic Pound Cake is dressed up with chocolate chips and a decadent coffee liqueur-enriched sauce.
RECIPE:

Yields: 2 cakes
Oven Temp: 325

INGREDIENTS:

Cake:

  • 1 pound(s)   (3 1/4 cups)  all-purpose flour
  • 1 tablespoon(s) coarse salt
  • 4 stick(s) softened unsalted butter, plus more for pans
  • 2 cup(s) sugar
  • 1 teaspoon(s) pure vanilla extract
  • 9 large room-temperature eggs
  • 2 cup(s) semisweet or bittersweet chocolate chips

Topping:

  • 6 ounce(s) chopped semisweet chocolate
  • 5 tablespoon(s) coffee liqueur (preferably Kahlua)
  • 1 tablespoon(s) pure vanilla extract
  • 1 tablespoon(s) light corn syrup
  • Vanilla ice cream, for serving

DIRECTIONS:

  • Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.

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Mini Chocolate Chip Ice Cream Sandwiches

Grab a dainty dessert — or two? three? — whenever the urge strikes. Well wrapped, they’ll keep in the freezer up to two weeks.

RECIPE:

Yields: 12 mini sandwiches
Total Time: 3 hr 30 min
Prep Time: 40 min
Oven Temp: 350

INGREDIENTS:

  • 1 1/2 cup(s) all-purpose flour, spooned and leveled
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s)   (1 stick)  unsalted butter, at room temperature
  • 1/2 cup(s) packed light-brown sugar
  • 1/4 cup(s) granulated sugar
  • 1/4 cup(s) sour cream
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 1 1/2 cup(s) mini chocolate chips
  • 1 pint(s) vanilla ice cream, softened

DIRECTIONS:

  • Preheat oven to 350 degrees F, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
  • Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You’ll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
  • Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.
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Posted by on April 15, 2012 in Food and drink, Hobbies

 

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