CHOCOLATE CHUNK BLONDIES
Steps:
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
CHOCOLATE CHUNK COOKIES
Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg
CELESTIAL CHOCOLATE CHUNK BREAD PUDDING
Make and share this Celestial Chocolate Chunk Bread Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world).
- Preheat the oven to 325 degrees F.
- In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
- In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
- Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
Nutrition Facts : Calories 432.8, Fat 18.6, SaturatedFat 10.6, Cholesterol 111.4, Sodium 118, Carbohydrate 57.1, Fiber 3, Sugar 45.4, Protein 9.2
CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING
I've enhanced the classic snack cake to make it homey enough for an after-school treat but also special enough for festive occasions. I started with a simple yellow cake made with buttermilk for tang and tenderness. I added chopped bittersweet chocolate (I prefer a cocoa percentage around 65 percent or 70 percent) and iced the cake with frosting that features cocoa powder, melted chocolate and malted milk powder for loads of luscious flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 16 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
- For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
- Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.
CHOCOLATE CHUNK CROISSANT BREAD PUDDING
Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F.
- Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
- Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
- Mix egg yolks and sugar in medium bowl.
- Set aside.
- Heat whipping cream& half-and-half in a 2 qt.
- saucepan over low heat, stirring occasionally.
- Add vanilla beans.
- Beat hot cream into egg yolk mixture with wire whisk.
- Strain custard through a sieve to remove vanilla beans.
- Cool 15 minutes.
- Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
- ramekins or custard cups.
- Pour custard over croissant cubes.
- Place ramekins in 13x9" baking pan, on oven rack.
- Pour very hot water into pan to within 1/2" of tops of cups.
- Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
- Serve warm with ice cream.
BEST EVER CHOCOLATE CHUNK COOKIES
I got this recipe from one of the first issues of Chocolatier magazine several years ago. I have tried other versions of chocolate chip cookies since, but none have been as good as these.
Provided by Susan Dillard
Categories Dessert
Time 37m
Yield 18-24 cookies
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
- Beat in the egg and baking soda.
- Stir in the flour, walnuts and chocolate.
- Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
- Preheat the oven to 350°.
- Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
- Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
- Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.
DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
Egg bread,bittersweet chocolate and an intense caramel sauce combine to make this the ultimate comfort dessert! Be sure to start this recipe ahead of time, as it takes about half an hour for the custard to soak into the bread. From the March 2008 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
- Transfer to rimmed baking sheet.
- Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
- Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
- Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
- Remove from heat.
- Whisk eggs and yolks in large bowl.
- Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture.
- Stir in bread cubes and let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard/bread mixture.
- Pour into prepared dish and sprinkle with 2 tablespoons sugar.
- Bake pudding until puffed and set in center, about 35 minutes.
- Let cool 15 minutes.
- Dust with powdered sugar.
- Serve warm, passing more dulce de leche sauce alongside.
Nutrition Facts : Calories 430.6, Fat 32.5, SaturatedFat 18.4, Cholesterol 235.9, Sodium 241.6, Carbohydrate 26.4, Fiber 2.3, Sugar 4.2, Protein 9.7
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