Softbatch Cream Cheese Chocolate Chip Cookies

These are seriously the best Chocolate Chip Cookies ever! We have made them two times in one week. I found the recipe HERE

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Cookie Bars

Ingredients

• 1/2 c. butter
• 1 1/2 c. crushed graham cracker crumbs
• 1 can condensed milk (Eagle Brand)
• 1 c. coconut flakes
• 1 c. chocolate chips
• 1 c. chopped almonds

Instructions

• Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

These are so good and super easy! I found the recipe here

Best Cocoa Brownies

These brownies are chewy, fudgy and chocolatey.  I can't get enough of them.  I also like them because they only use cocoa powder, which I always have on hand.  I found them at Mel's Kitchen Cafe who adapted them from Smitten Kitchen.

Ingredients

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan* with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

*These can be can be doubled and baked in a 9x13 pan.

Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons butter, softened
1/2 cup peanut butter
2/3 cup sugar
2/3 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

• Preheat oven to 350 degrees and grease an 8 X 8 pan.
• In a medium bowl, stir the flour, baking powder and salt together with a wire whisk and set aside.
• In a mixer, cream the butter and peanut butter until smooth. Add the sugars and mix until combined.
• Add the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix on low until combined.
• Stir in the chocolate chips.
• Spread in the pan and bake for 30-35 minutes or until done.

Notes: I baked these for 32 minutes but they really needed a few more for the center to be completely done. So to avoid the top turning too brown, place a sheet of aluminum over the pan about halfway through baking. Or you could bake them in a 9 X 13 inch pan for a few minutes less and get more brownies too.

Frosting
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup butter, softened
2 cups confectioner’s sugar, sifted
Milk

• Melt the chocolate in the microwave in 30 second intervals until smooth.
• Stir in the peanut butter until completely combined and set aside.
• In a mixer, beat the butter until smooth.
• Add the sugar and mix until combined.
• Add the chocolate and peanut butter mixture and mix until completely blended.
• You can add a teaspoon at a time of milk if you would like the frosting creamier.
• When the brownies are cool, spread the frosting on top.

Recipe found at bakerella.com

Homemade Hot Chocolate Mix

I love hot chocolate this time of year, but the cheap mixes at the store just don't do it for me.  And well, the good stuff is just too expensive.  This solves my problem.  It is delicious, easy, and cheap!  This recipe originally comes from a Cook's Country magazine, but I found it at a few food blogs such as Mel's Kitchen Cafe and Pennies on a Platter.

*Makes about 20 servings

INGREDIENTS:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder, dutch-process or natural
1½ cups white chocolate chips or finely chopped white chocolate
¼ teaspoon salt

DIRECTIONS:
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. (I did it in one batch in my Blendtec.) Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

Brownie Pudding

The other night I was craving something with chocolate and I found this recipe HERE. It is very chocolaty and rich, it tasted great with some vanilla ice cream.   

Brownie Pudding

Ingredients

• 2 sticks butter, melted
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 4 eggs
• 1 tsp vanilla
• 3/4 cup cocoa powder (I prefer Hershey's Special Dark)
• 1/2 cup flour
• 3/4 cup chocolate chips

How to Make

1. Preheat oven to 325°
2. Melt butter in microwave safe dish and set aside.
3. Spray a 2 qt baking dish with cooking spray.
4. In a large mixing bowl beat both sugars and eggs for 10 minutes on medium-high speed until mixture thickens.
5. Turn mixer to low. Add in vanilla and sift cocoa and flour into mixture, stirring until just combined.
6. With mixer still on low pour in melted butter.
7. Stir in chocolate chips.
8. Spread batter into prepared baking dish. Place baking dish into a larger dish and fill larger dish with hot water, coming halfway up the side of brownie dish.
9. Bake for 1 hour. Edges will appear set, but a toothpick will not come out clean.
10. Let cool about 20-30 minutes and serve with ice cream or whipped cream.

Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

original recipe adapted from here

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
1 (8 ounce) pkg. cream cheese, softened
1/4 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups more, if needed until it is nice and thick).

Chocolate Marshmallow Brownies

1 box brownie mix
1 7oz jar of marshmallow fluff

Make brownies according to directions on box. Let cool for a hour. Spread marshmallow fluff on top of brownies.

Frosting:
1/4 cup cocoa
6 tbsp butter, softened
1 cup powdered sugar
1/4 cup canned evap. milk

Mix all ingredients until smooth. Frost brownies and serve.

Notes: If frosting seems too runny add more powered sugar until desired thickness.

Chili's Chocolate Chipe Paradise Pie

Crust:

1 cup graham cracker crumbs

9 Tbsp butter

9 Tbsp sugar

1 cup chocolate chips

Preheat oven to 350 degrees F. Melt butter and combine with the graham cracker crumbs and sugar. Press into bottom of a 9x13 pan. Top evenly with chocolate chips. Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.

Filling:

1 1/2 cup flour

3/4 cup sugar

2 1/2 tbsp baking powder

1 cup milk

3 tbsp oil

1 tbsp vanilla

1 cup chocolate chips

3/4 cup shredded coconut

3/4 cup chopped pecans

Combine dry ingredients in large mixing bowl. Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts. Pour onto crust. Bake uncovered for 35 to 40 minutes, until a tooth pick comes out clean. To serve: 2 tbsp butter dash of cinnamon hot fudge and Carmel toppings Cut butter into small pieces and place on top of the warm cookie, let it melt then sprinkle with cinnamon. Serve while still warm top with ice cream, hot fudge, and Carmel.

Fudge

4 ½ Cup Sugar
1 Can Evaporated Milk
1 Cup Butter

Put above ingredients in a heavy pan and boil for 8 minutes. (If you bring them slowly to a boil you don’t have to stir as often.) Add 1 pound of miniature marshmallows, 12 oz. semi-sweet chocolate chips, 2 large Hersey’s Chocolate Bars (broken up) and 2 tsp. vanilla to boiled ingredients. Stir until well blended and then pour into a ½ sheet cake pan that has been sprayed with cooking spray. (I like to add 1 cup chopped nuts) Allow to cool. Can be frozen or stored in the refrigerator.

Hershey's "Perfectly Chocolate" Chocolate Cake

"PERFECTLY CHOCOLATE" CHOCOLATE CAKE

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp. melted butter
1/2 tsp. vanilla
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 boiling water
Vanilla Ice Cream

1. Mix together 1 c. brown sugar, flour, 3 Tbsp unsweetened cocoa powder, and salt.

2. Stir in milk, butter, and vanilla, Spread over the bottom of slow cooker.

3. Mix together 3/4 cup brown sugar and 1/4 c. cocoa. Sprinkle over mixture in slow cooker.

4. Pour in boiling water. Do not stir.

5. Cover and cook on High 2-3 hrs. or until a toothpick inserted comes out clean.

6. Serve warm with vanilla ice cream.

Peanut Butter Balls

2/3 c. marg.
2/3 c. brown sugar
1 tsp. vanilla
2 c. peanut butter
3 3/4 c. powder sugar

Stir together and roll into balls.

Take 12 oz. bag semi sweet choc. chips and 12 oz. bag milk choc. chips melt in double boiler. Poor over or dip peanut butter balls. Let cool and serve.

Texas Chocolate Sheet Cake

2 c. flour
2 c. sugar
1 tsp. salt
2 cubes butter or margarine
1 c. water
3 tablespoons baking cocoa
1/2 c. sour cream
2 eggs
1 tsp. baking soda

Combine first 3 ingredients together in a bowl. (flour, sugar, salt). In pan bring next 3 ingredients together to a boil. (butter, water, cocoa). Pour on dry ingredients then add next 3 ingredients (sour cream, eggs, baking soda). Bake for 25 min. at 325 in a greased cookie sheet cake pan. Frost with Texas Chocolate sheet cake frosting.

Texas Chocolate Sheet Cake Frosting

1 c. butter or margarine
1/3 c. milk
3 tablespoons baking cocoa
3 c. powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts

In pan melt first 3 ingredients (butter, milk, cocoa). Remove from pan and add powdered sugar and vanilla in a mixer. Spread on cooled cake, sprinkle nuts on top.

Chocolate Mud Cake

Chocolate Mud Cake
1 c. flour
2 tsp. Baking powder
6 TBS butter
1/3 c. chocolate chips
1 c. sugar (2/3 c and 1/3 c added separately)
3 TBS plus 1/3 c cocoa
1 TBS vanilla
1/4 tsp. Salt
1/3 c. milk
1 egg yolk
1/3 c. Brown sugar
1 ½ c. hot water
Whipping cream or ice cream

Coat the inside of a 2 ½ to 5 quart slow cooker with cooking spray. Whisk together flour and baking powder in a medium bowl and set aside. In a large bowl melt butter and chocolate chips in microwave. Whisk in 2/3 c. sugar, 3 TBS cocoa, Vanilla , salt, milk, and egg yolk Add flour mixture and stir until throughly mixed. Pour batter into slow cooker and spread evenly. In a medium bowl whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved. Pour mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours depending on the size of crock pot. Even when done the cake will be moist and floating, When the sides begin to pull away from sides cake is done. When it’s done turn off the power and remove lid. Let cool for 25 mins before serving with whipped cream or ice cream * Makes 6 to 8 servings.