Chocolate Chips Food
HOMEMADE CHOCOLATE CHIPS
I had a special request to make something gluten free, and I had no idea how easy it was to make your own chocolate chips. Wow. I love this. Serving size is estimated. Recipe courtesy of thecoconutmama.com.
Provided by AmyZoe
Categories Chocolate Chip Cookies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Gently heat all ingredients in a small saucepan over low heat. Mix until ingredients are combined and chocolate sauce is smooth.
- Line a cookie sheet with parchment paper. Pour chocolate over parchment lined cookie sheet.
- Place cookie sheet in freezer. Freeze for 2 to 3 hours or until chocolate is completely hard.
- Remove chocolate from freezer and break it into chunks. You can use your hands. Then chop chocolate into small chocolate chip size pieces.
- Store chocolate chips in freezer. These can be used just like store bought chocolate chips.
Nutrition Facts : Calories 417.6, Fat 38.3, SaturatedFat 22.9, Sodium 4, Carbohydrate 24.2, Fiber 4.8, Sugar 16.1, Protein 2.9
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE
Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
- To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.
Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by tunasushi
Categories Drop Cookies
Time 15m
Yield 55 cookies, 55 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
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