CHOCOLATE CHIP COCOA MERINGUES: Passover

Here's a great treat to make for Passover (or any time!) These Chocolate Chip Meringues are easy and tasty. I always think of Meringues as a little bit of heaven--Light, Airy, and Sweet. You can serve them on a bed of chocolate chips to dress them up for dessert--or just stack them on a platter. Recipe from Allrecipes.com with a few tweaks.

Chocolate Chip Cocoa Meringues

Ingredients
1/2 cup sugar
1/4 cup unsweetened DARK premium cocoa powder
Pinch of salt
3 egg whites
1/4 cup mini chocolate chips

Directions
Preheat oven to 300. Line 2 baking sheets with parchment paper.
Sift 1/4 cup sugar, cocoa, and salt into small bowl.
In large bowl, beat egg whites with electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in mini-chocolate chips.
Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

Tip: The parchment paper reduces risk of burning bottoms.

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

You can't have too many chocolate chip cookies to put in that school lunch box! There are so many recipes and varieties of chocolate chip cookies. I bet you could make a different chocolate chip cookie recipe every day! Here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick!

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, either right from the fridge or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Directions
Preheat oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.

ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES: National Peanut Butter Day!

Today is National Peanut Butter Day! I recently watched the movie Elvis. I know, late to the party! But the film is brilliant. It really captured the life and times of an American icon. The film didn't go into his favorite foods, but we all know Elvis loved peanut butter and banana sandwiches. But I'm going to take it one step further today for National Peanut Butter Day. Here's Elvis' Cookie recipe for Peanut Butter, Banana, Bacon, Chocolate Chip Cookies from the Cooking Channel. Some interesting ingredients, as well as preparation in muffin tins! These are cake-like chocolate chip cookies!

ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES!

Ingredients 
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces unsalted butter, softened
1/4 cup mayonnaise
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

Directions 
Cook bacon in skillet until crisp, then drain on paper towels. Once bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine flour, baking soda, and salt in medium bowl.
In large bowl, beat butter, mayonnaise, and sugars with mixer at medium speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Add peanut butter and vanilla and beat until combined. At low speed, add flour mixture in batches, beating until just combined.
Using wooden spoon, stir in chocolate chips, bacon, peanuts, and banana chips.
Cover bowl with plastic wrap and chill at least 30 minutes or overnight.
Position racks in upper and lower thirds of the oven and preheat the oven to 325 degrees F.
Line 2 muffin tins with paper liners. Fill muffin tins about halfway full with batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until tops are slightly golden and toothpick inserted into center comes out clean, about 30 minutes. (The cookies won't rise and form a dome like a cupcake.)
Let cool in muffin tins on wire racks for about 10 minutes, then unmold cookie cups and transfer to racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially soft. 

Elvis has left the building, and he took these cookies with him!

GLUTEN-FREE CHOCOLATE CHIP COOKIES: 2 Recipes for Gluten-Free Day!

Today is National Gluten Free Day! So many of the readers of this blog are gluten-free, so I thought I'd post two of my favorite Gluten-Free Chocolate Chip Cookies recipes. Do you have a favorite? Post a link below.

The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Twitter or Facebook, it's time. I get their emails, too. Their photos are enticing, but even more, their products and recipes are fantastic! Just a heads up, I usually bake with unsalted butter, especially when I'm adding salt to the recipe, so I've designated that in both the following recipes. The original recipes didn't.

1. Gluten-free Chocolate Chip Cookies

Ingredients
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional

Directions
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.

This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have enough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see which you like better. 

2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
1 egg
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 

1 tsp baking powder
1 tsp salt
1 cup chocolate chips
3/4 cup of crushed pecans

Directions
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.

EASY BLACKBERRY CHOCOLATE CHIP PIE: Labor Day Weekend

Labor Day Weekend. When I was growing up that meant the last weekend before school started. We'd go down the shore or up to the mountains, or just kick back at a neighborhood barbecue. Sometimes we'd go to the country and pick blackberries for jam and pies. When I moved to California, I found blackberries everywhere at this time of year -- by the roadside and later in my own backyard! They were a bit of a bramble. Prickly bushes, but the blackberries were oh so sweet and plentiful!

I used to make an awesome Blackberry Apple Pie, but since this is a Chocolate blog, and this is Labor Day Weekend, I'm recommending this easy and delicious Blackberry Chocolate Chip Pie. I adapted a recipe I found at Allrecipes. com, and there was a caveat with the original: "Adjust the ratio of berries and chocolate chips to suit your preferences." Well, that's wise, so you might have to make it several times, just to get it right.

EASY BLACKBERRY CHOCOLATE CHIP PIE

Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie (I use Trader Joe's pie crusts if I don't make my own)
1/2 cup granulated sugar
1/3 cup all-purpose flour 
1/2 teaspoon ground cinnamon
4 cups blackberries
1/2 cup dark chocolate chips or chopped chocolate
1/2 Tbsp lemon juice

Directions
Preheat oven to 425 degrees
Place one pie crust in bottom of 9 inch pie plate.
In bowl, mix sugar, flour, and cinnamon. Gently stir in blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to pie crust in pie plate.
Put second pie crust on top, and secure to bottom crust by pressing with fork, or fluting with fingers. Bake 35 minutes in preheated oven, until top is golden brown. Cool slightly before slicing.

FIRST LADIES' CHOCOLATE RECIPES: Presidents Day

Tomorrow is Presidents' Day. It's not any 'real' president's birthday. When I was growing up we celebrated both Lincoln's Birthday and Washington's Birthday on two separate days. That also meant two days off from school, not just one. Times have changed. For this year's Presidents Day, I'm featuring recipes by the women behind the men (sadly not a man behind the woman, although there's a family recipe for the 2016 Cookie Bake-Off. See below). Here are several Chocolate Recipes from first ladies. The recipes are found in the individual Presidential Archives, as well as newspapers, magazines (Family Circle) and individual cookbooks. Make any of these great recipes and celebrate Presidents Day.

From Mamie Eisenhower (Dwight D. Eisenhower) 
Mamie Eisenhower’s Million Dollar Fudge 
**This recipe makes 4 pounds of Fudge**

Ingredients
4 1/2 cups sugar
pinch of salt
2 Tbsp butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats

Directions
Boil sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream, and nutmeats in bowl.
Pour boiling syrup over ingredients.
Beat until chocolate is all melted, then pour into pan.
Let stand a few hours before cutting.
Remember it is better the second day. Store in tin box.

From Betty Ford (Gerald Ford)
Betty Ford's Chocolate Icebox Dessert

Ingredients
6 eggs
1 Angel food cake
12 oz chocolate chips
4 Tbsp sugar
6 Tbsp water
2 tsp Vanilla
1 tsp salt
2 cup whipping cream

Directions
Line flat 9x9″ cake pan with wax paper.
Slice angel food cake and place a layer of cake in pan. (Slices easier if frozen). Separate eggs, beat yolks.
Melt chocolate in double boiler over water.
When melted, add sugar and water. Mix well. Make sure sugar melts.
Remove from heat and stir gradually into beaten egg yolks. Beat until smooth. Cool this mixture. Add vanilla and salt. Mix well.
Beat egg whites until stiff.
Whip the cream.
Fold egg whites into chocolate mix, then the whipped cream.
Place a layer of chocolate on the angel food slices, than another layer of cake, then a layer of chocolate.
Place in refrigerator overnight.
This can be frozen and used later. Be sure to chill overnight before freezing.

From Lady Bird Johnson (LBJ) 
Lady Bird’s Chocolate Nut Drop Cookies



From Hillary Clinton (Bill Clinton)
Hillary Clinton's Chocolate Chip Cookies

Ingredients
Vegetable oil, for baking sheets
1 1/2 cups unsifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup solid vegetable shortening
1 cup (firmly packed) light brown sugar
1/4 cup granulated sugar
1 tsp vanilla
2 eggs
2 cups old-fashioned rolled oats
1 package (12-ounce) semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees F. Grease baking sheets with vegetable oil.
Combine flour, salt, and baking soda on waxed paper.
Beat together shortening, sugars, and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
Drop batter by well-rounded teaspoonfuls onto baking sheet. Bake for 8-10 minutes, or until golden.

***
From Michelle Obama (Barak Obama)
Mama Kaye’s White and Dark Chocolate Chip Cookies

Makes 5 dozen cookies Prep: 15 minutesBake at 375° for 12 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts

Directions
Heat oven to 375°.
Whisk together flour, baking soda, and salt in small bowl. In large bowl with electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.
Add eggs, 1 at a time, beating well after each addition.
On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
Drop rounded tablespoons of dough onto un-greased baking sheets.
Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

***

Starting in 1992, Family Circle Magazine has orchestrated a political bake-off during every presidential election year. It was already commonplace for presidential candidates to release family recipes during their campaign—it helps to humanize the candidates and also allows them to promote family values. But Family Circle decided to up the ante by publishing cookie recipes from the wives of each candidate and asking readers to try baking both and then vote on their favorite. The results of the bake-off have interestingly almost always predicted the winner of the presidential election, save a couple outliers.

In the first First Lady bake-off in 1992, Hillary Clinton’s chocolate chip cookies beat out Barbara Bush’s still-delicious chocolate chip recipe, and again in 1996, Hillary’s chocolate chip recipe won over Elizabeth Dole’s Pecan Roll cookies. In 2000, Laura Bush debuted her Texas Governor’s House Cowboy Cookies, and as expected, they beat our Tipper Gore’s ginger snap recipe.

Laura Bush's Cowboy Cookies
From Southern Living:

Laura switched up her recipe during her husband’s second presidential campaign in 2004 to a similar oatmeal chocolate chunk recipe, but it’s her first Cowboy Cookie that’s become so famous. As with most things in Texas, Laura’s Cowboy Cookies are big and completely stuffed with so many mix-ins: oats, coconut, pecans, and of course, chocolate chips. 

Ingredients 
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups light-brown sugar, packed 3 eggs
1 tablespoon vanilla extract
3 cup semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut 2 cups chopped pecans

Directions
Heat oven to 350 degree F.
Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake in 350 degree F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool

CLINTON FAMILY'S CHOCOLATE CHIP COOKIES

And in case you're wondering, yes, there was a 2016 Cookie Bake-Off of the Candidates's spouses. Bill Clinton was asked to contribute a recipe, and the Clinton campaign submitted the "Clinton Family's Chocolate Chip Cookies" (see above for same recipe 1992, 1996, 2016!) -- a reprise of Hillary Clinton's earlier oatmeal chocolate chip cookie. Melania Trump submitted her recipe for Star Cookies, a rolled butter cookie, enriched with a bit of sour cream and egg yolk. Nothing special, and no chocolate!  She did not win..Sadly her husband won the electoral vote, but not the popular vote ... just as this cookie shows... no one likes a plain cookie!

CHOCOLATE CHIP HONEY SCONES: Winnie the Pooh Day

Today is Winnie the Pooh Day. We all know that Winnie the Pooh loves Honey (Hunny) Well, most bears love honey, don't they? And, Winnie the Pooh loves a good tea party, so here's a great recipe for Chocolate Chip Honey Scones to celebrate the Day!

“I don’t feel very much like Pooh today," said Pooh.
"There there," said Piglet. "I’ll bring you tea and honey until you do.”
― A.A. Milne, Winnie-the-Pooh 

Winnie the Pooh Chocolate Chip Honey Scones 

Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold, unsalted butter, cut into cubes
1/2 cup chocolate chips
1 tablespoon honey
3/4 cup ricotta cheese
2/3 cup milk or cream

Directions
Preheat oven to 425 degrees.
Line baking sheet with parchment paper. In large mixing bowl, add flour, sugar, baking powder, salt, and cinnamon. Stir to combine.
Cut in cold butter with pastry cutter (or fork), and mix with pastry cutter or fork until mixture has the texture of coarse sand.
Add chocolate chips, honey, ricotta cheese, and milk. Stir with wooden spoon until batter forms and all ingredients are combined. DO NOT OVERMIX.
Lightly flour board and place ball of dough on floured surface. Gently pat dough down into disk, about 1 inch thick. With knife, cut disk into 8 approximately equal pieces. Place pieces on prepared baking sheet.
Bake at 425 for about 15-17 minutes, or until scones are lightly golden and baked through.
Cool.

ROSEMARY CHOCOLATE CHIP COOKIES: Rosemary for Remembrance

"Rosemary is for Remembrance"-- so this recipe for Rosemary Chocolate Chip Cookies is perfect for Memorial Day. I grow a lot of rosemary in my garden that I use in baking and grilling. It's a very versatile herb. There are several varieties, and they flower, so it's also quite pretty -- and deer resistant. Rosemary is also very aromatic. And, a little goes a long way.

The phrase "Rosemary is for Remembrance" comes from Shakespeare's Hamlet. Ophelia says, “There’s rosemary, that’s for remembrance; pray, love, remember.” 

Even before Shakespeare's era, many cultures assigned meaning to this herb. It was often used in funerals or in the care of the dead. But also, at one time, it was the fashion for brides to wear wreaths of rosemary. Rosemary was also thought to repel evil spirits and cure thievery. 15th and early 16th century statesman and writer, Sir Thomas More, tied rosemary to memory in his writing. He wrote fondly of it “running” about his garden without cultivation because: “it is the herb sacred to remembrance, and therefore, to friendship…” And for my mystery friends, an Agatha Christie novel, published as both Remembered Death and Sparkling Cyanide, uses the Shakespeare quotation.

ROSEMARY CHOCOLATE CHIP COOKIES

Ingredients 
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pecans, chopped
2 tsp fresh rosemary, finely chopped

Directions
Preheat oven to 375° F.
Combine flour, baking soda, and salt in small bowl.
Beat butter, both sugars, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips, chopped rosemary, and pecans.
Drop by rounded tablespoon onto un-greased cookie sheets.
Bake 9-10 minutes or until golden brown.
Cool on cookie sheets for 2 minutes; remove to wire racks to cool.

CHOCOLATE CHIP CRANBERRY SCONES: National Chocolate Chip Day

Today is National Chocolate Chip Day. I always have a few bags of chocolate chips in the pantry - milk chocolate, semi-sweet, and dark. The obvious post for today's holiday would be Chocolate Chip Cookies, but since I'm a big fan of scones, I thought I'd post this recipe for Chocolate Chip Cranberry Scones. Scones not biscuits, and they're not cupcakes... they're something in-between. It's all about the batter. And, American scones use more butter than British scones. Just an FYI. I tend to make them less sweet. So for today's post here's a recipe for Chocolate Chip Cranberry Scones. I'm pretty sure I adapted this recipe from one on the Recchiuti blog, but can't seem to find a link. I've made these a few times, and they're easy and delicious. You can also substitute dried cherries in this recipe, just leave out the orange zest. I usually serve my scones with clotted cream or unsalted butter..and sometimes a little jam. Enjoy!

CHOCOLATE CHIP CRANBERRY SCONES


Ingredients:
1 cup buttermilk
1 extra large egg
1Tbsp pure vanilla extract
3 1/2 Tbsp granulated cane sugar
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp orange zest, about 2 oranges
1 cup unsalted butter, very cold and cubed
1/3 cup dark chocolate chips
1/3 cup dried cranberries
3/4 cup heavy whipping cream (used for brushing tops of scones)

Directions
Preheat oven to 350 F. Line bottoms of two 12-by-18-inch sheet pans with parchment paper.
Combine buttermilk, egg, and vanilla extract in medium bowl and whisk by hand until well mixed.
Sift flour, baking powder, and baking soda into bowl of stand mixer fitted with paddle attachment. Add sugar, salt, and orange zest. Beat on low speed until combined.
Carefully add cold butter and beat on medium speed until mixture resembles coarse meal.
Switch mixer to low speed. Add liquid mixture and beat until just combined.
Turn mixer off. Add cranberries and chocolate chips. Pulse until just incorporated. Do not over-mix.
Turn out onto lightly floured work surface, and press into flat square about 1 inch thick. Cut into 2-inch squares and place on prepared pans, spacing about 2 inches apart.
Brush surface with heavy whipping cream. Bake on middle shelves of oven until tops are golden and have some spring when pressed with finger, about 20 minutes.
Serve warm or let cool on pans on wire racks.

CHOCOLATE CHIP HAMENTASCHEN for PURIM

The Jewish Holiday of Purim is celebrated this weekend, and that means it's time for Hamentaschen. Hamentaschen are three pointed pastries with delicious fillings. Traditionally that means mun (prune), but since this is a chocolate blog, and chocolate is my favorite, I suggest chocolate chip hamentaschen with a variety of chocolate fillings!

Why does the pastry have three corners in the shape of a triangle? That would be because Hamentaschen are shaped like Hamen's Hat. Purim is a Jewish holiday that commemorates the saving of the Jewish people from Hamen, who planned to kill all the Jews. This took place in the ancient Achaemenid Perisan Empire and is recorded in the Biblical Book of Esther. It's a fun holiday with food, drink, gifts, and charity -- and costumes. Interesting to note, when I was a child I didn't dress as Queen Esther as most of the other little girls did. No, I was a hamentaschen. I made my own costume out of a paperbag, painting in the filling. It was a surprise to my classmates and family, but certainly foretold my future career and interests.

Here are two recipes for CHOCOLATE CHIP HAMENTASCHEN. The first is from MyJewishLearning. The second recipe is Paula Soyer's recipe and appeared in Hadassah Magazine. They're both great. Let me know which you prefer.

1. CHOCOLATE CHIP HAMENTASCHEN 
(from MyJewish Learning)

Ingredients 

For the dough: 
½ cup butter (or margarine), at room temperature
½ cup granulated sugar
¼ cup brown sugar, lightly packed
1 egg
1 Tbsp milk (or almond milk)
1 tsp vanilla extract
1 ¼ cups + 2 Tbsp all purpose flour
¼ tsp baking powder
¼ tsp salt
 ¼ cup mini chocolate chips

Filling suggestions: 
Chocolate hazelnut spread
Dulce de leche
Cookie butter
Chocolate chips + mini marshmallows

Directions 
Beat butter and sugars together until smooth. Add egg, milk, and vanilla until mixed thoroughly.
Sift together flour, baking powder, and salt in separate bowl.
Add dry mixture to wet mixture until incorporated.
Fold in chocolate chips.
Chill dough for at least 1 hour or up to 24 hours.
Preheat oven to 400 degrees.
Dust work surface with flour to keep the dough from sticking. Cut dough in half and roll out in batches. Roll dough to about ¼ – ½ inch thick. Using round cookie cutter, cut dough and place onto cookie sheet. To keep dough from sticking to cookie cutter, dip cutter in flour before each cut. (In place of a cookie cutter, you can also use a regular drinking glass or mason jar top).
Fill cookies with scant 1/2 tsp of chocolate hazelnut spread, dulce de leche, cookie butter or a few chocolate chips + mini marshmallow in each round. Pinch circle into triangle.
Repeat with remaining dough, putting scraps back into dough 3-4 times until all dough has been used. Place cookies on baking sheet with silpat or parchment paper and place entire baking sheet into freezer for 5 minutes before baking (or put in fridge for 10-15 minutes). This will ensure the cookie don’t fall apart while baking.
Bake for 8 minutes.
Allow to cool before serving.

2. CHOCOLATE CHIP HAMENTASCHEN 
(recipe by Paula Shoyer)

Dough 
3 large eggs
1 cup sugar
1/2 cup canola or vegetable oil
1 tsp pure vanilla extract
3 cups all-purpose flour, plus extra for dusting
Dash of salt
3 ozs semisweet or bittersweet chocolate, chopped into small pieces, no larger than 1/4 inch

Filling
6 1/2 ozs semisweet or bittersweet chocolate cut into 1/2-inch squares, or 1 1/2 cups chocolate chips

Directions
In large bowl, mix together eggs, sugar, oil, and vanilla. Add flour and salt and mix until dough comes together. Gently mix in chopped chocolate. Cover bowl with plastic wrap and leave in fridge for one hour to firm up.
Preheat oven to 350° F. Line large cookie sheets with parchment paper or silicone baking mats. Divide dough in half.
Take another two pieces of parchment paper and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of dough. Place second piece of parchment on top of dough and roll on top of parchment until dough is about 1/4-inch thick. Every few rolls, peel back top parchment and sprinkle a little more flour on dough.
Use 2- to 3-inch drinking glass or round cookie cutter to cut  dough into circles. Use metal flat-blade spatula to lift up circle of dough and place on another part of flour-sprinkled parchment paper. Place one, 1/2-inch square of chocolate or 7 chocolate chips into the center and then fold three sides in toward middle to form a triangle, leaving small opening in center. Pinch three sides together tightly. Place on prepared cookie sheets. Repeat with remaining dough and roll and cut any dough scraps, making sure to sprinkle a little flour under and over dough before you roll.
Bake for 14 to 16 minutes, or until bottoms are lightly browned but tops are still light. Slide parchment paper onto wire racks to cool the cookies. Store in airtight container at room temperature for up to five days or freeze for up to three months.

LEMON CHOCOLATE CHIP POUND CAKE: National Pound Cake Day

I have an abundance of Meyer lemons in my garden all year round, and I'm always looking for new recipes. Here's a great recipe that combines citrus and chocolate, a favorite combo. Lemon Chocolate Chip Pound Cake is perfect to celebrate today's Food Holiday: National Pound Cake Day. And, if you want to make this 'look' fancy, you can make these pound cakes in one of these three NordicWare pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're making the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

COFFEE CHOCOLATE CHIP COOKIES: National Coffee Day

Today is National Coffee Day. So many ways to celebrate, especially if you add Chocolate. You can always have a Cafe Mocha, Chocolate Coffee Fudge, Chocolate Clouds in your Coffee, Irish Coffee Chocolate Cake, Irish Coffee Truffles, or pick up some Chocolate Covered Coffee Beans. Chocolate goes great coffee!

In honor of the day, I thought I'd re-post one of my favorite recipes for Coffee Chocolate Chip Cookies. Everyone loves chocolate chip cookies. What I love about Chocolate Chip Cookies are the infinite varieties.

As I've mentioned before, your final product is only as good as your ingredients. Use the very best Chocolate, Espresso (or Coffee) Beans, Vanilla, Flour, Butter and other ingredients! This recipe calls for a baking stone. You can use a pizza stone. If you don't have one, you can make these Coffee Chocolate Chip Cookies the traditional way. The stone helps makes them gooey on the inside and crispy on the outside. I've adapted this recipe from ehow.com.

COFFEE CHOCOLATE CHIP COOKIES 

Ingredients
1 cup unsalted butter, softened
2 fresh large eggs (room temperature)
2 cups brown sugar
6 Tbsp granulated sugar
5 tsp real vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 - 1/2 cups flour
4 tsp ground espresso beans (or finely ground coffee beans). Try this recipe with ground chocolate covered Coffee beans. Gives it just a bit more chocolate!
16 oz dark chocolate (65-75% cacao) chopped (or dark chocolate chips)
Baking Stone

Directions
Toss butter in microwave for 20 seconds to SOFTEN not melt the butter. (or leave out in advance, so it's already softened)
Cream butter and sugars together until fluffy. Mixture should be well blended but firm.
Add 2 eggs. Beat. Add Vanilla. Mix well. Set aside.
Sift flour, baking soda, baking powder, and salt into another bowl. Add ground coffee or ground espresso beans.
Add dry ingredients to wet mixture, beating in a little at a time. Fold in chocolate pieces (or chips). Possible to add walnuts, if you want them. I didn't put them in the ingredients above, but I always like chopped walnuts in my chocolate chip cookies.
Put cookie dough in refrigerator for 2 hours to firm up. Put wax paper on top to prevent drying.
Preheat oven to 350. Put hot stone in Oven.
Take hot stone out of oven. Drop cookie balls (use a small scoop or form balls) onto stone, smashing with fork after dropping. Put back in oven on stone.
Bake for about 8 minutes. Depends on your oven, of course.
Transfer with spatula to wire rack.
Hint: Check the first one. If the cookies fall apart or aren't cooked all the way, give them another minute.

Buttery Double Chocolate Chip Cookies

You can never have too many recipes for Chocolate Chip Cookies, and this recipe for Buttery Double Chocolate Chip Cookies adapted from Taste of Home is fabulous. These cookies are full of butter. I alternate between butters. I'm particularly addicted to a French and a Vermont butter, but lately I've been using a Wisconsin Butter--Farmhouse Kitchens. Love the flavor. In addition, I decided to add both semisweet and milk chocolate chips to mix it up. As always, use only the best chocolate chips (or chopped chocolate) for best taste. Just an FYI: Recipe calls for big fat cookies, but you can always make the traditional size.

BUTTERY DOUBLE CHOCOLATE CHIP COOKIES

Ingredients:
2 cups coarsely chopped walnuts
1 cup unsalted butter, softened
1 cup packed brown sugar
3/4 cup sugar 2 large eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
6 ounces semisweet chocolate chips
6 ounces milk chocolate chips

Directions
Toast walnuts by either baking them in a shallow pan at 350 degrees for 5 to 10 minutes, or toasting them in a skillet over low heat until lightly browned, stirring occasionally. Let cool
Meanwhile, in large bowl, beat butter and sugars until blended. Beat in eggs and vanilla.
In small bowl, whisk together flour, baking soda, and salt. Gradually beat into butter mixture.
Fold in chocolate chips and toasted walnuts.
Shape 1/4-cupfuls of dough into balls. Flatten each into a 2 1/2-inch diameter cookie, about 3/4-inch thick, smoothing edges as necessary.
Place in an airtight container, separating layers with waxed or parchment paper.
Cover and refrigerate overnight.
Heat oven to 400 degrees.
Line baking sheets with parchment paper.
Place dough portions 2 inches apart on prepared baking sheets.
Let stand at room temperature for 30 minutes before baking.
Bake for 10 to 12 minutes or until edges are golden brown. Centers will be light.
Cool in pans for 2 minutes, then remove to wire racks to cool.

Chocolate Chip Cranberry Scones

The other day I posted a recipe for White Chocolate Apricot Scones. I'm a big fan of scones. They're not biscuits, and they're not cupcakes... they're something in-between. It's all about the batter. And, American scones add more butter than British scones. Just an FYI.  I tend to make them less sweet. So for today's post here's a recipe for Chocolate Chip Cranberry Scones. I'm pretty sure I adapted this recipe from one on the Recchiuti blog, but can't seem to find a link. I've made these a few times, and they're easy and delicious. You can also substitute dried cherries in this recipe, just leave out the orange zest. I usually serve my scones with clotted cream or sweet butter..and sometimes a little jam. Enjoy!

CHOCOLATE CHIP CRANBERRY SCONES


Ingredients:
1 cup buttermilk
1 extra large egg
1Tbsp pure Madegascar vanilla extract
3 1/2 Tbsp granulated cane sugar
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp orange zest, about 2 oranges
1 cup unsalted butter, very cold and cubed
1/3 cup dark chocolate chips
1/3 cup dried cranberries
1 cup heavy whipping cream (used for brushing tops of scones)

Directions
Preheat the oven to 350 F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
Combine buttermilk, egg, and vanilla extract in medium bowl and whisk by hand until well mixed.
Sift flour, baking powder, and baking soda into bowl of stand mixer fitted with paddle attachment. Add sugar, salt, and orange zest. Beat on low speed until combined.
Carefully add cold butter and beat on medium speed until mixture resembles coarse meal.
Switch mixer to low speed. Add liquid mixture and beat until just combined.
Turn mixer off. Add cranberries and chocolate chips. Pulse until just incorporated. Do not over-mix.
Turn out onto lightly floured work surface, and press into flat square about 1 inch thick. Cut into 2-inch squares and place on prepared pans, spacing about 2 inches apart.
Brush surface with heavy whipping cream. Bake on middle shelves of oven until tops are golden and have some spring when pressed with finger, about 20 minutes.
Serve warm or let cool on pans on wire racks.

Peanut Butter Chocolate Chip Cookies

Yesterday was National Peanut Butter Cookie Day, but it's never too late to post a good Peanut Butter Chocolate Chip Cookie Recipe. Celebrate any time!

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup European sweet butter, softened
3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp Madagascar vanilla
1 cup King Arthur flour or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup chocolate chips (Guittard) (for me, the darker the better)

Directions
Preheat oven to 375°.
Cream butter, sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

Chocolate, Yes. Gluten, No. Cookies & Muffins

I love when my mystery and chocolate worlds cross. Today I welcome mystery author and chocolate lover Wendy Hornsby.

Wendy Hornsby:
Chocolate, Yes. Gluten, No.

When my daughter was found to be gluten intolerant, I began experimenting with gluten-free cooking. For some dishes, like the Sacher torte I adapted from the dyingforchocolate.com site for our Christmas dinner, simply substituting gluten-free multi-purpose flour for wheat flour works famously. But that isn’t always the case. I think that the biggest issues involve replicating the mouth feel and texture of some favorite foods. For my Aly, I wanted to make a good, rich, homemade cookie that was crunchy without being hard. The flourless peanut butter chocolate chip recipe below is easy, delicious, crisp, and completely gluten free.

Gluten Free Chocolate Surprise Peanut Butter Cookies 

Yield: about 18 -3” cookies
Preheat oven to 350.
Line a baking sheet with parchment paper.

Ingredients
1 egg
¾ cup sugar
1 tsp. gluten free vanilla
½ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda
1 cup fresh peanut butter*
¼ cup gluten free chocolate chips or chunks

*Peanut butter note: use fresh or homemade peanut butter only, not the bottled kind because you never know what has been used as emulsifiers (same comment for vanilla and chocolate). The only ingredient should be roasted peanuts. If salt has been added, eliminate salt from the recipe. Usually, fresh peanut butter can be found in the deli or produce section of your market (comes in a plastic container like potato salad). Or make it yourself in the blender.

Method 
Beat together egg, sugar, and vanilla until the mixture is foamy and pale yellow. Add salt, baking powder and soda, beat well. Add peanut butter. Mix until well incorporated. Form dough into balls about the size of ping pong balls. With a finger, make a dent in the centers, press about 4 chocolate chips into the dent and form dough around them, hiding the chips in the center. Place on lined baking sheet. Dip the tines of a fork in sugar and with the back of the fork, press hatch marks into the dough until cookie is about ¾ inch thick. Cookies don’t rise or spread very much.
Bake for 11 minutes, or until cookie bottom just begins to brown.

P.S. I tried mixing chocolate chips into the dough, but had more success hiding them in the center. Everyone likes a surprise, and what better surprise than some unexpected chocolate?

While we’re on the subject of gluten-free eats, it’s important to remember that, generally, gluten-free flours and gluten substitutes that make baked goods palatable have precious little nutritional value. When you’re making treats like a Sacher torte or cookies, who cares? But when my daughter was a new mother, and especially when maternity leave was over and she had to go back to work, having nutritious gluten-free grab-and-go food on hand was a problem.

Aly has always loved good muffins. I experimented until I had an easy muffin base that could be adapted to incorporate all sorts of good, wholesome ingredients. Admittedly, the recipe below for Chocolate, Chocolate Chip, Banana Nut Muffins verges on the treat category, but they were very popular with a pair of young, very tired parents. Every week or ten days, I would make a couple of muffin variations and ship them off, or, better still, deliver them in person.

Gluten-free Chocolate, Chocolate Chip, Banana Nut Muffins 

Yield 12-14 muffins
Line muffin cups
Pre-heat oven to 350

Ingredients 
2 eggs, beaten ½ cup soft butter (or canola oil for dairy free version)
 ½ cup plus 2 Tbs. sugar
1 tsp. vanilla
1 ½ cups mashed ripe banana
¼ cup unsweetened apple sauce (optional)
1 cup chopped walnuts, pecans or lightly toasted almonds
¾ cup (or more) dark gluten-free chocolate chips or chunks
1 tsp. plus generous pinch baking soda
¼ tsp. salt
1 ½ cup gluten-free all purpose flour (I have success with Namaste brand, but there are several to try) 1 tsp. cinnamon
¼ tsp. nutmeg
¾ cup gluten free cocoa powder (e.g. Trader Joe’s)

Method 
In a large bowl, cream together beaten egg, butter, sugar, and vanilla until fluffy. Gently stir in mashed banana, apple sauce, chopped nuts, chocolate chips. In a large bowl, combine flour, cocoa powder, baking soda, dry seasonings, and salt. Add to wet ingredients above and stir by hand just until all ingredients are incorporated. Distribute into lined muffin cups and bake until toothpick comes out clean, about 25 min.

For a very good variation, instead of mashed banana, cocoa powder and chocolate chips, use 1 ½ cups (total) grated zucchini and/or carrots and ½ cup unsweetened applesauce. Keep the chopped walnuts. Prepare as above.

Chocolate Chip Bundt Cake

I love a good Bundt Cake, and I have multiple Bundt pans. The cakes always look great. This cake, adapted from Southern Living, May 2010, is delicious and easy -- two of the most important components of any recipe for me. The original recipe has a nut crumble 'crust', but I don't think it needs it--and it sometimes sticks to the pan. Have a look, though, and decide for yourself. I rarely garnish Bundt Cakes. I don't think they need anything more. This cake is great toasted with morning coffee or tea.

CHOCOLATE CHIP BUNDT CAKE

Ingredients
2 + 3/4 cups all-purpose flour1 tsp baking soda
1 tsp salt
1 cup sweet butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp Madagascar vanilla extract
4 large eggs
1 cup buttermilk
1 (12 ounce) package semisweet chocolate mini-morsels

Directions
Preheat oven to 350°. Grease and flour 12-cup Bundt pan.
Whisk together flour, baking soda, and salt.
Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
Fold in chocolate mini-morsels. (Mixture will be thick.)
Spoon batter into prepared pan.
Bake at 350° for 50 to 55 minutes or until long wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

National Chocolate Chip Day: Chocolate Chip Recipe Round-Up

According to those who keep the Food Calendars, there are actually two National Chocolate Chip Days: May 15 and August 4. Not wanting to slight August 4, I thought I'd repost my Chocolate Chip Round-Up. Let's face it, every day is chocolate chip day at my house!

So here's an updated round-up of some (but not all) Chocolate Chip Recipes from DyingforChocolate.com. What are you going to make or eat to celebrate the day?

Post a comment, recipe or link about your favorite chocolate chip recipe!

Chocolate Chip Cookies

Toll House Cookies: Vintage Ad & Recipe

DoubleTree Chocolate Chip Cookies

Coffee Chocolate Chip Cookies

Chocolate Chip Bars

Double Chocolate Chip Cookies

Chocolate Chip Ice Cream Sandwiches

Chocolate Chip Mandelbrot

Oatmeal Raisin Chocolate Chip Cookies

Chocolate Chip Macaroons

Chocolate Chip Cookie Pie

Oatmeal Chocolate Chip Cookies in a Jar

Oatmeal Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies in a Jar

Kentucky Chocolate-Nut Pie Mix in a Jar

Chocolate Chip Cookies in a Jar

Toll House Stars & Stripes Cookies

Blueberry White Chocolate Muffins

Goat Cheese Chocolate Chip Cheesecake 

Cheesecake Chocolate Chip Cookie Cups  

Chocolate Chip Cheesecake

Coconut Almond Torte with Chocolate Chips

Nutty Chocolate Chip Caramel Squares

Zucchini Chocolate Chip Cookies  

Pumpkin Pie Chocolate Chip Bars in a Jar

Kentucky Derby Pie 

Bacon Chocolate Chip Cookies

Ruth Graves Wakefield, the Birth of Toll House Cookies  

Chocolate Chip Cookie Stuffed Pies

Chocolate Chip Pancakes

Chocolate Chip Macadamia Cookies

Peanut Butter Chocolate Chip Cookies

Elvis Peanut Butter, Banana, Bacon Chocolate Chip Cookies

Happy Birthday, Elvis!
We all know that Elvis loved his peanut butter and banana sandwiches, but add some bacon ad chocolate chunks and make these cookies to celebrate the day. Elvis Cookies recipe from the Cooking Channel).  Some interesting ingredients, as well a preparation--in muffin tins!

ELVIS PEANUT BUTTER, BANANA, BACON CHOCOLATE CHIP COOKIES!

Ingredients 
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces sweet butter, softened
1/4 cup mayonnaise
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chunks
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

Directions 
Cook bacon in skillet until crisp, then drain on paper towels. Once bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine flour, baking soda and salt in medium bowl.
In large bowl, beat butter, mayonnaise and sugars with mixer at medium speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Add peanut butter and vanilla and beat until combined. At low speed, add  flour mixture in batches, beating until just combined.
Using wooden spoon, stir in  chocolate chunks, bacon, peanuts and banana chips.
Cover bowl with plastic wrap and chill at least 30 minutes or overnight.
Position racks in upper and lower thirds of the oven and preheat the oven to 325 degrees F.
Line 2 muffin tins with paper liners. Fill muffin tins about halfway full with batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until tops are slightly golden and toothpick inserted into center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.)
Let cool in muffin tins on wire racks for about 10 minutes, then unmold cookie cups and transfer to racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially tender. 

Elvis has left the building, and he took these cookies with him!

Chocolate Chip Recipe Round Up: National Chocolate Chip Day

Today is National Chocolate Chip Day, but some would beg to differ. August 4 is also known as National Chocolate Chip Day, but let's face it, every day is Chocolate Chip Day at my House! So here's a round-up of some (but not all) chocolate chip recipes from my DyingforChocolate.com blog.

Chocolate Chips are so versatile. You're sure to have something to bake today to celebrate the holiday :-)

Post a comment, recipe or link about your favorite chocolate chip recipe!

Chocolate Chip Cookies

Toll House Cookies: Vintage Ad & Recipe

Coffee Chocolate Chip Cookies

Chocolate Chip Bars

Chocolate Chip Ice Cream Sandwiches

Chocolate Chip Mandelbrot

Oatmeal Raisin Chocolate Chip Cookies

Chocolate Chip Macaroons

Chocolate Chip Cookie Pie

Oatmeal Chocolate Chip Cookies in a Jar

Oatmeal Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies in a Jar

Kentucky Chocolate-Nut Pie Mix in a Jar

Chocolate Chip Cookies in a Jar

Toll House Stars & Stripes Cookies

Blueberry White Chocolate Muffins

Goat Cheese Chocolate Chip Cheesecake 

Cheesecake Chocolate Chip Cookie Cups  

Chocolate Chip Cheesecake