Molten Chocolate Chip Cookies

Cookies so good I’ve made them three times already!

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

 

These are the best chocolate chip cookies I’ve ever had. Period. Why you may ask?

  • No fancy ingredients needed, only the basics; butter, sugar, flour, egg

  • No electric mixer required. Just a whisk, saucepan, and some mixing bowls.

  • No chocolate chips. We use bars of dark chocolate chopped into gorgeous shards and chunks; some big, some small. That way your warm cookies have pools of molten chocolate instead of just tiny chocolate bits.

They’re soft and gooey in the middle with a perfectly chewy edge. And my favorite part: they’re packed with dark chocolate which melts into the most gorgeous glistening pools of molten chocolate.

The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

These cookies can be whipped up quickly, they taste AMAZING, they have the perfect texture, and I don’t see why you shouldn’t make them.

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipeChocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

 

NOTES

  • Use the best dark chocolate you can find. I recommend using either Bournville or Lindt Dark 70%. The slightly bitter edge balances the cookie sweetness perfectly.

  • Chop the dark chocolate roughly. The larger the chunk, the easier it will spread into a molten pool of chocolate.

  • I recommend chilling the dough for at least 20 minutes before baking. Chilling gives the dough time to rest and helps develop the flavor. It also prevents the cookies from spreading too much. The colder the dough, the thicker the cookies!

  • Dough can also be chilled overnight. The next morning, allow it to sit at room temperature just long enough so that you can scoop it and bake for an extra 2-3 minutes.

  • These cookies are perfect for when cravings strike. Seal cookie dough balls in a ziplock bag and stash in the freezer for up to three months. Bake frozen cookie dough balls for an extra two minutes, no need to thaw.

  • When baking, the cookies tend to expand a lot so be sure to space the cookie dough balls apart.

  • This recipe makes 14 cookies; I have halved the original recipe. But you can easily double the recipe it if you want to make more.

The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.

BEST COOKIES EVER

aaand I’m out.

Molten Chocolate Chip Cookies

 Yields: 14 cookies
Ingredients:
·         1/2 cup / 113g unsalted butter chopped
·         1 ½ cup + 2 Tablespoons / 208g all-purpose flour
·         ½ teaspoon baking powder 
·         ½ teaspoon baking soda
·         ½ teaspoon salt
·         ¾ cup / 160g packed brown sugar 
·         ¼ cup / 50g granulated sugar
·         1 large egg
·         1 teaspoon vanilla
·         6 ounces / 170g semisweet or bittersweet chocolate, chopped into large chunks
·         Sea salt for sprinkling, optional
Directions:
  1. Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.
  2. In a medium saucepan over a very low heat, heat the butter until it is just melted.
  3. Chop your chocolate and set aside.
  4. In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
  5. Pour the melted butter into a different large bowl and whisk in the white and brown sugar. It may look very weird and greasy, but keep mixing, it will smooth out after you’ve stirred it for a bit. Add in the egg and vanilla. Whisk till combined.
  6. Add your dry ingredients to the wet mixture and combine all together using a spatula. Once blended, add the chopped chocolate and mix until just combined.
  7. Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.
  8. Make the dough into golf-ball sized balls (about 3 tablespoons per cookie) and bake for 10-14 minutes, rotating the pan about half way through baking. (Colder dough takes longer to bake.) Cookies should be puffed up and have nice golden edges.
  9. Leave cookies on cookie sheet for a few minutes and then transfer to a cooling rack. They will deflate a little. Store in an airtight container.
Recipe adapted from Seven Spoons My Favorite Recipes for Any and Every Day by Tara O’Brady

 

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Banana Chocolate Chip Pancakes

This is the ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips.

the ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips.

Confession: Breakfast is my least favorite meal of the day. 

I’ve had a cup of plain coffee every single morning for as long as I remember.

Don’t get me wrong, I love breakfast food: pancakes, waffles, omelets, scrambled eggs! I’d eat “breakfast food” for 90% of my meals. But I just don’t like eating at breakfast time. 

I’d much rather have an omelet for lunch, granola for snack, and a stack of waffles for dinner.

And these pancakes, these gorgeous banana chocolate chip studded pancakes, I could have at any time of the day.

These are seriously everything!

 

The ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips. #banana #chocolatechip #pancakes

Extra fluffy, soft, slightly sweet from the bananas, slightly bittersweet from the chocolate, perfectly golden brown.

In short, these pancakes are a blessing from the heavens.

The ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips. #banana #chocolatechip #pancakes

I, sometimes, intentionally set aside 3-4 bananas and let them ripe just so that I can make these pancakes or my banana chocolate chip bread.

Whoever first thought of pairing up bananas and chocolate chips deserves a wildly prestigious prize in my book.

The ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips. #banana #chocolatechip #pancakes

Making these pancakes is incredibly simple and if you want your pancakes to be as scrumptious as mine, I suggest you read the following tips along with the written recipe.

BANANA CHOCOLATE CHIP PANCAKE TIPS:

  • Use slightly over ripe bananas. The riper the bananas, the sweeter they are.

  • DON’T OVERMIX: Mix the batter just until you see no more streaks of flour. It will be slightly lumpy. If you overmix the pancake batter your pancakes will turn out dense.

  • Make sure your frying pan/griddle is hot before adding the pancake batter.

  • Cook on low-medium heat to ensure that the pancake gets cooked in the middle and develops a crisp golden brown “crust” on the top.

If these next two pictures don’t make you seriously consider why you aren’t in your kitchen right this second making these pancakes, I don’t know what will.

DSC03599The ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips. #banana #chocolatechip #pancakes

This is a recipe you’re going to want to hold onto forever.

Banana Chocolate Chip Pancakes

Serves: 4
Ingredients:
1 1⁄2 cups flour
1 Tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon cinnamon powder
1 1⁄4 cups milk, at room temperature
1 Tablespoon vegetable oil or melted butter
1⁄2 cup banana, mashed (3 small)
1 egg, at room temperature
1 teaspoon vanilla
1⁄2 cup semi-sweet or dark chocolate chips, divided
Directions:
1.      Combine flour, sugar, baking powder and cinnamon in a large bowl.
2.      In another bowl whisk together the milk, oil, banana, egg and vanilla.
3.      Combine the wet ingredients into the dry ingredients.
4.      Fold in 1/4 cup chocolate chips.
5.      Heat a non-stick frying pan or a griddle, greased lightly with oil on medium heat. Pour 1/4-1/3 cup of batter per pancake on to the pan. Scatter some chocolate chips on top.
6.      When the top looks slightly dry and bubbles have appeared, flip the pancake and cook the other side for another minute or until golden.
7.      Prepare remaining pancake batter as directed greasing pan with more oil if needed.
8.      Stack the pancakes, top them with maple syrup if desired and tuck in.

 

{small batch} CHOCOLATE CHIP COOKIES

Craving chocolate chip cookies?
Don’t want to make a lot of effort?
Don’t want to end up with dozens of cookies?

Well this recipe, my friend, is just for you!

 

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts.
A recipe so simple, you’ll find yourself making it again and again. 10 minutes of mixing, 10 minutes of baking. That’s it! There’ll be a cookie in your hand in no time.
And trust me when I tell you, you won’t be able to stop at just one. You might end up eating all six, jussayin.

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

A FEW RECIPE NOTES:

  • The chiller the dough; the less it spreads. That’s the rule: if you want thick cookies, chill the dough in the refrigerator. It’s cold right now so I don’t chill it but if you live somewhere hot, chill the dough prior to baking!
  • The walnuts are optional. I just love the way they give more texture to anything they’re added to especially cookies, making them richer and fuller.
  • If you can’t afford to go buy a bag of chocolate chips, don’t! Add in chopped up Dairy Milk, Bournville…any chocolate!
  • This recipe requires a baking tray lined with parchment paper or wax paper. You never grease the tray for cookies! Parchment paper is the way to go.
  • When the timer goes up, you may think that there is no way these cookies are cooked. They’ll look extremely soft and under-baked. But trust me, you do not want to over bake these. They will set with time.
  • Also >> the cookies will slightly deflate as you let them cool.

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookiesSix perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

(notes my sister wants you to know)
  • Never offer just one cookie to your sister. 3 or maybe even 4 will do
  • Eat all of the cookies the day you bake them, otherwise they will become brittle and crumble away
  • If you can’t eat them all yourself don’t hesitate to give them to your sisters
  • Make sure the dough has been chilling in the fridge overnight before you tell your sisters that you’re about to make cookies

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

With that out of the way, let’s bake some cookies!

Small Batch Chocolate Chip Cookies

Prep Time: 10 minutes                                                                        Yields: 6 cookies
Cook Time: 8-10 minutes
Ingredients:
·         3 tablespoons (42g) butter, softened
·         1/4 cup brown sugar
·         2 tablespoons granulated sugar
·         1/2 teaspoon vanilla extract
·         1 large egg yolk, at room temperature
·         7 tablespoons all-purpose flour (1/2 cup minus 1 Tablespoon)
·         1/8 teaspoon baking soda
·         1/4 teaspoon salt
·         1/4 cup chopped walnuts *optional
·         1/4 cup dark chocolate chips
Directions:
Preheat oven to 180 degrees C, and line a baking tray with parchment or wax paper.
In a bowl, sift together the flour, baking soda and salt. Mix well and set aside .
In a medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy, about 1 minute.
Next, add the egg yolk and beat until combined.
Finally, add in the dry ingredients and beat till just combined.
Fold in the walnuts and chocolate chips using a spatula or a wooden spoon.
Divide the dough equally into 6 balls, and space evenly on a baking sheet.
Bake for 8-10 minutes, until the cookies are light golden brown on the edges and the surface begins to crack.
Let cool completely. Dig in!
Notes:
I use and recommend Hershey’s Dark Chocolate Chips.
If you live somewhere hot, chill the dough prior to baking!
If using salted butter, omit the salt.