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.

 

Homemade Churros with Chocolate Sauce

Call me crazy but I find frying things oddly satisfying.

Which might explain why I am able to survive ten hour donut shifts in front of the fryer in this heat o.o

.

.

.

With frying comes sweat and I mean ALOT of sweat. But the end result always makes it worth it.

After you take the first bite of be it a donut or a churro, the sweat and all your fried oil guilt *poof* disappears.

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

Churros are strips of dough deep-fried until they become crunchy, sprinkled with sugar and cinnamon, and served with warm chocolate sauce.

These Spanish/Mexican concoctions are addicting!

You won’t be able to stop at one. Also, they make a great snack to share with friends and family when watching the telly or just hanging out.

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

IMPORTANT

If you do not own a piping bag or a piping tip, that does NOT mean that you can’t make homemade churros.

No piping bag?

No problem. Use a plastic ziplock bag instead (easily available in all superstores, check the foil and cling wrap section)

No piping tip?

No problem. A piping tip isn’t essential, it just gives the churros their signature textured lines. You can just snip off the end of your piping bag or ziplock bag and pipe straight from it.

No thermometer?

No problem. Preheat your oil for minimum 10 minutes on high heat (thats how long it takes it to reach 190 degrees Celsius). Fry on medium heat. And then in between batches crank up the heat again because the drops very quickly as soon as you put the churros in.

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

This churros recipe might be different than anything you’ve ever made.

There will be several points throughout this recipe where you might curse my name, especially when you’ll have to exert every bit of energy you have in mixing the dough and then some when piping them into the hot oil.

You might also curse me when your piping bag bursts open because of the pressure (the dough is That thick) which is why I’m telling you beforehand to scotch tape the piping bag around the piping nozzle/tip two to three times. Just to be safe.

You’ll get through it and I promise you’ll love me when you bite into your first warm delicious churro dripping with dark melty chocolate.

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

This is what you should end up with.

Stodgy, white dough.  

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

You’ll need a large star piping tip and a piping bag, or a big ZipLock bag. And a knife!

You squeeze the dough in the form of strips onto a parchment paper, and slice it off with the knife. Doing this:

  1. makes it much easier to plop them in 3-4 at a time instead of squeezing them straight into the hot oil one by one

  2. that way chances of burning your fingers are less

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

Fry till golden brown. Toss in cinnamon and sugar. 

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

Dip them in chocolate and hallelujah!

Dip em once, dip em twice or maybe even thrice.

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

Now you don’t need to go to Disneyland to eat churros. You can make them at home anytime you want. How cool is that!

Crispy, golden churros rolled in cinnamon and sugar and dunked in a dark chocolate sauce #churros

If you try this recipe, please let me know! Leave a comment, tag a photo #spatulainmypocket on Instagram so I can see it.

Cheers!

 

Churros with Chocolate Sauce

Prep Time: 20 minutes                      Yields: 10-15 (4 inch) churros, more if you’re making them smaller
Cook Time: 10 minutes
Ingredients:
For the Churros
1 cup water
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup fine white/castor sugar
2 teaspoons ground cinnamon
For the Chocolate Sauce
100g dark chocolate, chopped
1/2 cup (125 ml) cream
Equipment
 a thermometer; a heavy-duty plastic piping bag or a ziplock bag; a large star piping tip (such as Wilton #2110)*
Directions:
CHURROS
Stir water, sugar, salt, and vegetable oil in a small saucepan and put on the stove over medium heat. Bring to a boil and remove from heat. Add in the flour and mix together with a wooden spoon until it forms a cohesive dough.
Heat oil at 375 degrees F (190 C) for deep-frying.
While waiting for the oil to heat up, line a baking sheet with parchment/wax paper. Fill a piping bag lined with a large open star piping tip, with dough and pipe strips onto the baking sheet. Use a pair of kitchen scissors or a knife to cut off the strips at around 4-6 inches, depending on how long you want your churros to be. I like them small.
Set out a plate lined with paper towels for draining.
When the oil has heated up, drop in churros 4 or 5 at a time. Be sure to keep an eye on the temperature, keeping it as close to 375 as possible (it drops very quickly). Fry until golden, around 1-2 minutes. Remove from the oil and set on paper towels to drain.
Combine sugar and cinnamon in a bowl and toss churros in the mixture.
Serve the churros with the warm chocolate sauce (recipe below).
Best when eaten immediately.
CHOCOLATE SAUCE
Place the chopped chocolate in a small bowl.
Warm the cream in small saucepan or the microwave for 20 seconds. (Do not let it boil.) Pour the cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
Notes:
*if you don’t have any of the equipment mentioned, kindly check substitutes mentioned in the post description above

Best All-Cocoa Brownies

I’m baaaack…..

It’s been a long time since I posted anything but I promise that I had good reason – which I’ll get to later.

First can we just stop, wait a minute and admire the gorgeousness that this brownie is!

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

Look at that fudge.

Look at that shine.

Look at the corky piece of walnut peeking through.

Doesn’t it make you want to sink your teeth into it right now? 

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

These brownies have become my go-to brownies because they are THE best. 

They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!

I almost wept with joy upon biting into my first, straight from the oven (hence the unruly cuts), square of deep dark chocolate deliciousness. I’m swooning just thinking about them.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

I found the recipe on kitchn.com and was drawn to its name ‘Pantry Cocoa Brownies’ which is very apt because they really do just call for ingredients that I’m sure all of us have in our kitchens – oil, sugar, eggs, flour, and cocoa.

Nothing extra!

No need to worry about buying copious amounts of dark chocolate or melting pounds of butter or making buttermilk.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

These fudgy chocolatey bars of goodness take half an hour to make and another half an hour to bake.

That’s an hour well spent I’d say especially considering you’ll have an entire batch of devilishly good brownies at the end of it.

The smell of chocolate wafting through your entire house is an added plus.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

There are two things to note about the recipe:

  1. I’ve added half a cup of chopped walnuts, they’re totally optional though. I personally love nutty and crunchy bits in my brownie. The original recipe does not call for any nuts.

  2. The original recipe does however call for powdered sugar instead of normal granulated sugar. If you don’t have powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

With that out of the way, make them and let them blow your mind.  

Cheers – Noor

Cocoa Brownies

Prep Time: 30 minutes                                                                   Yields: 9 large or 16 small squares
Cook Time: 25-30 minutes
Ingredients:
2/3 cup canola oil
2/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 1/3 cups icing sugar*
1 teaspoon vanilla extract
 1/2 cup chopped walnuts
Directions:
1.       Preheat oven to 180 degrees C.
2.      Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.
3.      Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.
4.      In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5.      In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.
6.      Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.
7.      Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.
8.      Transfer to the prepared baking pan.
9.      Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.
10.   Let them cool (if you can help it ;)) before cutting into squares.
Notes
*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.
Recipe source: kitchn

Double Chocolate Zucchini Bread

Super moist and rich double chocolate zucchini bread that tastes just like chocolate fudge cake only better!

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey #moist #chocolate #zucchinibread #delicious

Did you grow up eating zucchini bread?

I for one did not and I’m pretty sure none of my fellow Pakistanis did either. I didn’t even know we had zucchini in Pakistan until just recently!

Incase you are as clueless as I am, zucchini is indeed available in Pakistan.

It’s grown all year round, called ‘maaru’ in Urdu, is pale green in color, high in water content and bland in taste which makes it the perfect addition to baked goods.

It was a no-brainer I’d pick ‘Double Chocolate Zucchini Bread’ as my first zucchini recipe because, well:

a. its chocolate

b. its DOUBLE CHOCOLATE

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

Just look at it.

.

.

It screams deliciousness!

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

If you’ve been following my blog for a while, you’ve probably noticed that I’m a huge fan of fruit and vegetable based baked goods.

^case in point

I don’t know who the crazy genius was behind the idea of incorporating vegetables in baking, but whoever it was, know that I LOVE YOU enormously.

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

I have to admit, I was a bit skeptical about putting in a mound of shredded green vegetable in a chocolate bread but the result blew.me.away!

It was deliciously moist, intense and chocolatey.

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

And the zucchini completely disappeared!

You can’t tell the zucchini is in there unless you’re looking for it. Which is why even my super picky, non-vegetable sisters went for seconds and thirds. We ended up devouring the entire loaf in a matter of minutes. ^.^

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey #moist #chocolate #zucchinibread #delicious

This double chocolate zucchini bread is perfect for anytime of the day, in any season and pairs wonderfully with a cup of hot coffee or tea.

I like it best when its fresh out of the oven. Leftovers can be stored in an airtight container at room temperature and warmed in the microwave for a few seconds or until all the chocolate bits are melty and gooey…Mmm.

Go buy some zucchinis and make this bread right now!

Double Chocolate Zucchini Bread

Prep Time: 15 minutes                                                                        Yields: 1 loaf
Cook Time: 50-60 minutes
Ingredients:
1 cup (125g)  all-purpose flour
1/2 cup (42g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/4 cup butter, melted and slightly cooled1
1/4 cup canola or vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups (225g) packed shredded zucchini
¾ cup semisweet or dark chocolate chips, divided
Directions:
1.       Preheat oven to 180 degrees C.
2.      Grease a 9×5 or 8×4 loaf pan. Set aside.
3.      In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4.      In a large bowl, whisk together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth.
5.      Stir the dry ingredients into the wet ingredients. Do not over-mix. Stir in the shredded zucchini until just combined. Stir in 1/2 cup of the chocolate chips.
6.      Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. All ovens vary so keep an eye out after about 50 minutes. Mine takes 60 minutes to cook perfectly.
7.      Remove the pan from the oven. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool until slightly warm before cutting into slices and serving.
Notes:
1.        I use salted butter. If using unsalted butter, increase the amount of salt by just a smidgen.
2.       Shred the zucchini with the peel on.
3.       Leftover bread can be stored in an airtight container at room temperature for up to 5 days.
Recipe source: Two Peas & Their Pod

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

{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.

Super Moist Chocolate Cupcakes with Chocolate Frosting

I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.

I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.

And trust me when I tell you, I have finally found my favorite version to share with you.

This is it!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.

Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

These cupcakes pair well with all kinds of different flavors;

  • Peanut butter

  • Oreos

  • Peppermint

  • Salted caramel!!

But chocolate on chocolate is my favorite way to go.

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…

Its dark, creamy and o’so dreamy.

This frosting will BLOW. YOUR. MIND.

The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.

Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Important tip!!
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.

Cupcake conundrums

Overfilling will lead to overflowing of the batter and result in flat mushroom tops.

Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner

If you want the perfectly risen cupcake…2/3 is the way to go!

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Everyone should have a classic chocolate cupcake recipe in their life.

This is mine.

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Hope you love it as much as I do.

If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket

I love to see all your creations 🙂

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 5 minutes                                                                        Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
Ingredients:
Chocolate Cupcakes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract

 

Chocolate Frosting
6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk

 

Directions:
For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.
For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.
These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.
Notes
1.      Homemade buttermilk: ¼ tsp vinegar + 1/3 cup whole milk.
2.    I use a ¼ cup boiling water mixed with a ¼ tsp of instant coffee granules.

 

Fudgy Nutella Brownies

I have found a new favorite brownies recipe and it involves lots and lots of Nutella.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

My love for Nutella is nothing new on this blog. (Remember these Nutella cinnamon rolls? Nutella swirl muffins?!)

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’ve said it before and I’ll say it again…Nutella is one of man’s best gift to mankind.

Also, maybe the worst.

The eating straight-out-of-the jar habit has me looking like a beached whale. o.o

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’m obsessed, and this obsession resulted in me adding lots and lots of Nutella to my brownies.

Because why not?

 

There’s no such thing as too much chocolate. Am I right or am I right?

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

And these brownies… oh man.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Chewy around the edges, fudgy on the inside. These brownies are the BEST brownies I’ve ever made.

Thick? ✓

Fudgy? ✓

Crispy, crackly top? ✓

Swirls of Nutella? ✓

Brownies to end all brownies? ✓ ✓

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

If you’re looking for a rich indulgent treat, these are it. Make these today, tonight, right this moment! Trust me you won’t regret it.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Don’t forget to follow me on Instagram and hashtag any of your creations to #spatulainmypocket. I would love to see your creations! Also like my Facebook and other social media so we can keep in touch.

Fudgy Nutella Brownies

Prep Time: 15 minutes                                                                        Yields: 20 squares
Cook Time: 40 minutes
Ingredients:
1 cup (200g) melted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla essence
4 eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup Nutella
Directions:
Preheat oven to 180 degrees C.
Grease a 13×9 baking dish.
In the bowl, using an electric mixer, beat together the melted butter, sugar, brown sugar, and vanilla. Mix in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa, and baking powder.
Add flour mixture gradually to the wet mixture. Mix intil fully incorporated.
Microwave the 1 cup of Nutella for about 30-60 seconds to soften. Mix the melted Nutella into the batter, saving a couple of tablespoons for the top.
Pour it into the prepared baking dish.
Spoon the remaining Nutella on top of the brownie batter. Drag a knife back and forth across the batter to create swirls.
Bake for 40-45 minutes.
Cool completely before cutting.
Notes:
1.       The key to the fudginess: DO NOT OVER-BAKE. Bake until just firm. The toothpick test doesn’t work on this as the center will be gooey when they first come out of the oven but will set as they cool down which brings me to my second point…
2.      Let them cool completely before slicing them up!! I cannot emphasize enough how fudgy these are. You have to let them cool to room temperature to get proper squares. If you’re impatient like I first was, you’ll end up with a gooey, albeit delicious, mess on your hands :p Trust me, they are worth every single minute of the tortuous wait.

 

Recipe source: Genius Kitchen 

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I_ve ever made.