BEST CHOCOLATE CHIP COOKIES | ALLRECIPES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, CarbohydrateContent 38.9 g, CholesterolContent 35.8 mg, FatContent 15.6 g, FiberContent 1.6 g, ProteinContent 3.6 g, SaturatedFatContent 7.8 g, SodiumContent 165.8 mg, SugarContent 25.1 g
CHOCOLATE FROSTING MADE WITH CHOCOLATE CHIPS – MELANIE COOKS
This easy chocolate frosting has just 1 ingredient - chocolate chips! If you have chocolate chips in your pantry, you have everything you need to make this amazing chocolate chip frosting!
Provided by MelanieCooks.com
Categories Dessert
Total Time 3 minutes
Cook Time 3 minutes
Yield 8
Number Of Ingredients 1
Steps:
- Have your cake or cupcakes set up and ready to frost, as this frosting has to be used immediately.
- Put chocolate chips in a microwave-safe bowl. Microwave on High for 1 minute, then stir with a spoon. Continue microwaving and stirring in 30 second increments until the chocolate chips are fully melted.
- Frost your cake or cupcakes with melted chocolate chips :)
Nutrition Facts : Calories 113 kcal, CarbohydrateContent 15 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 3 mg, SodiumContent 15 mg, FiberContent 1 g, SugarContent 14 g, ServingSize 1 serving
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HOW TO MAKE CHOCOLATE BARK - EASY CHOCOLATE BARK RECIPE
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Total Time 30 minutes
Category Christmas, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
- Crush the candy canes (if they aren’t already crushed). Line a large, rimmed baking sheet with parchment paper. Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient. Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it’s chilly. Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.
Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You’ll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate wet when you put the crushed candy canes on it so they’ll stick better. Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces. The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.
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