Unsurpassable Chocolate Chipper Food

UNSURPASSABLE CHOCOLATE CHIPPER

Steps:

• With a mixer, cream the butter; add brown sugar, egg and vanilla.
• Combine the flour, baking soda, ginger, salt and cinnamon.
• Blend into the butter mixture.
• Stir in the chocolate chips and nuts.
• Cover and chill until firm (can be refrigerated over night).
• Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in powdered sugar.
• Place on lightly greased cookie sheets--about 2 inches apart.
• Bake in 375 degree oven for 10 minutes.
• Remove from oven, cool 5 minutes on cookie sheets before removing to racks.
• Store in airtight container.

CHOCOLATE CHIPPERS (COOKIES)

Steps:

• Preheat oven to 180°C.
• Line 2 large baking trays with baking paper.
• Place butter and sugar in bowl and, using an electric beater beat for 3 minutes or until light and fluffy.
• Add egg and vanilla and beat till well combined.
• Add flour, salt and chocolate also add nuts now is using. Mix well until combined.
• Taking heaped teaspoonfuls roll into balls and flatten slightly between palm of hands.
• Place on prepared tray 5cm apart and bake for 10-15 minutes or until golden around the edges.
• Remove from oven and cool for a few minutes on tray before removing to cooling racks.

GROWN UP GRILLED CHEESE

Steps:

• Layer the cheese and tomato over 2 slices of bread.
• Sprinkle with salt and pepper to taste, and top each with a few basil leaves.
• Cover with the remaining slices of bread to make sandwiches.
• Heat 2 tbsp oil in a large skillet over medium heat.
• Add the sandwiches and cook, pressing down on them with a spatula until the bottoms are golden brown.
• Flip the sandwich and add the remaining 2 tbsp oil.
• Continue cooking, occasionally pressing down on sandwiches with spatula until the other side is golden brown and the cheese has melted.
• Remove from pan and enjoy.

MONKEY LOVIN' MOCHA MOUTHFULLS

Steps:

• Preheat oven to 350°.
• Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter) and set aside.
• Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly.
• Stir in the sugar until smooth.
• Whisk in egg, coffee liquor, and espresso powder.
• Gently fold in the flour and chopped walnuts.
• Spoon the batter into the prepared cups, filling the cups about 3/4 full.
• Place a walnut half in the center of each cup.
• Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes.
• Cool in tins about 5 minutes, then transfer to wire rack.