King Arthur Flour Chocolate Chip Cookies

I made a quick detour in my baking the kingarthurflour.com Best Basic Recipes yesterday. A revisit to one of the most visited recipes on my site, One Hour Bread. So, back to the 16 Best Basic Recipes, this is #8, Chocolate Chip Cookies. Most of us have our favorite chocolate chip cookie recipe, I have mine, it’s in my head and I can make it in my sleep. But, it’s good to stay open-minded and try new things, so here goes…

This is a delicious recipe, a little bit of crisp on the outside and tender inside, and I do like the hint of almond. It’s good to try new things, YUM!

King Arthur Chocolate Chip Cookie 1

King Arthur Chocolate Chip Cookies 2

2/3 cup sugar
2/3 cup brown sugar
8 Tbl butter
1/2 cup shortening
3/4 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp vinegar
1 tsp baking soda
1 large egg
2 cups flour
2 cups chocolate chips

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Ovens differ so watch, I baked mine for about 9½ minutes. Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.

Fudge Brownies

Recipe #6 on the kingarthurflour.com Best Basic Recipes is Fudge Brownies. Now I already have my favorite brownie recipe that I have made a billion times (maybe exaggeration). So, I thought, ok I will make these but no brownies will make me change my favorite brownie recipe. The verdict is, I think this recipe ties with my recipe, I was happily and deliciously surprised!

Fudge Brownies

4 large eggs
1¼ cups unsweetened dark cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbl vanilla
1 cup butter, melted
2¼ cups sugar
1½ cups flour
2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust. Spoon the batter into a lightly greased 9″ x 13″ pan. Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Triple Chocolate Fudge Brownies

 

Scones

Recipe #3 of kingarthurflour.com Best Basic Recipe Collection is SCONES! I will eat any scone from plain to savory to sweet (sweet will always be the favorite, of course). The secret with scone dough is to handle it as little as possible to keep those littles bits of butter nice and cold until they hit the oven. This is a basic recipe and you can choose your mix-ins and flavoring, this time I used 1/2 cup mini chocolate chips and vanilla. Next time I might use raisins, pecans, and maple, oh, that sounds amazing!

Scones 1

Scones2 Scones3 Scones 4

Dough
2¾ cups flour
1/3 cup sugar
3/4 tsp salt
1 Tbl baking powder
1/2 cup cold butter
1-2 cups chopped dried fruit, chocolate or other flavor chips, nuts, or combination
2 large eggs
2 tsp vanilla or flavoring of choice
1/2 – 2/3 cup half-and-half or milk

Topping
2 tsp milk or half-and-half
2 Tbl sparkling sugar or cinnamon-sugar, optional

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter just until mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if you’re using them. In a separate mixing bowl, whisk together eggs, vanilla or other flavor, and half-and-half or milk. Add liquid ingredients to dry ingredients and stir just until all is moistened and holds together.

Line a baking sheet with parchment or silpat; if you don’t have either, just use pan without greasing it. Sprinkle a bit of flour atop the parchment or pan. Put dough onto floured parchment or pan, and divide it in half. Round each half into a 5″ circle. Brush each circle with milk, and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. Chilling scones relaxes the gluten in the flour, which makes scones more tender and allows them to rise higher. It also chills fat, which will make scones a bit flakier. While scones are chilling, preheat oven to 425°F with a rack in the upper third.

Bake scones in upper part of your oven for 18 to 23 minutes, or until they’re a light golden brown. Remove scones from oven, and cool briefly on pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.

When scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Single Layer Chocolate Cake

This is recipe #2 of kingarthurflour.com Best Basic Recipe Collection. So easy to stir it together, bake, frost and serve right from the pan. Simple, simple! The one thing I would change next time I make this, is to make half the amount of icing. As you can tell from the photo there is plenty of frosting!

Single Layer Chocolate Cake

Cake
1½ cups flour
1 cup sugar
1/4 unsweetened cocoa
1/2 tsp salt
1/2 tsp espresso powder, optional
1 tsp baking soda
1 tsp vanilla
1 Tbl vinegar
1/3 cup oil
1 cup cold water

Icing
1½ cups semisweet chocolate chips
1/2 cup half-and-half

Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.

My Favorite Brownies

If I had to name my favorite chocolate dessert, the words that would come racing out of my mouth would be Triple Chocolate Fudge Brownies. I usually make them only when I am giving them away, otherwise I am in big trouble! I Love Love Love Brownies!

My Favorite Brownies

Triple Chocolate Fudge Brownies

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil and spray foil with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Beat in eggs one at a time. In another bowl, whisk together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips. Spread in prepared pan. Bake 40-45 minutes (ovens vary but I alway bake them 45 min), until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting. Oh, and use these brownies for a brownie sundae…amazing!

Peanut Butter Oatmeal M&M Cookies

One of my all time favorite cookies. Make a double batch and wrap some up to give to somebunny. ;o)

Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies 2

3/4 cup oats
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
M&Ms

Preheat oven to 350°. Stir together oats, flour, baking soda, baking powder, and salt. In another bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add egg and vanilla, mix thoroughly. Add dry ingredients to creamed mixture, and mix just until combined. Stir in chocolate chips and about 1/2 cup M&Ms (save some for top of cookies). Drop large scoop of batter onto cookie sheet and press a couple M&Ms into each cookie mound. Bake for 9-10 minutes, do not overbake.

Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Creamy Coconut Chocolate Chip Cookie Bars

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

Chocolate Nutella Granola

Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

Chocolate Nutella Granola

Chocolate Nutella Granola 2

5 cups crispy rice cereal
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
1/2 cup sunflower seeds
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup dried cranberries
2 Tbl cinnamon
1/2 cup butter
1/2 cup Nutella
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla
1 cup semi sweet chocolate chips

Preheat oven to 325°. In large bowl, mix together crispy rice cereal, oats, wheat germ, almonds, pecans, sunflower seeds, raisins, coconut, dates, dried cranberries, and cinnamon. In saucepan, melt butter, Nutella, and brown sugar together. Add maple syrup, salt, and vanilla. Pour over dry ingredients and stir gently until thoroughly combined. Stir in chocolate chips. Spread out evenly on two cookie sheets that have been sprayed with nonstick spray. Bake for 8 minutes, remove and gently stir and spread out again. Bake another 8 minutes, remove, gently stir and spread out again. Bake 8 minutes more. Remove from oven and cool completely. Store in airtight container. Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.

Chocolate Chip Coconut Fudge Bars

I combined a couple of my favorite recipes today, yummy!

Chocolate Chip Coconut Fudge Bars

Chocolate Chip Coconut Base & Topping
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¹/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup shredded coconut

Fudge Filling
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350°. With electric mixer, in large bowl cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, and salt. Stir in mini chocolate chips and coconut. Press 3/4 of dough into sprayed 15″x10″ baking sheet pan (I use my fingers sprayed with nonstick spray). Set aside and prepare the fudge filling.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars