Lots of CHIPS! Easy Chocolate Chip Recipe Ideas

Lots of CHIPS! Easy Chocolate Chip Recipe Ideas

Chocolate chips are meant to be celebrated! Enjoy this deliciously chocolatey morsel with this quick and oh-so-easy recipe to treat yourself.

Can you believe it’s National Chocolate Chip Day! Yay o yay!

Since chips are one of the things that are always in my pantry, I’m so happy to celebrate this deliciously chocolatey morsel. There are soooooo many dishes that use chips, I can hardly decide which ones are my favorite.

Here are just a few:

Shall we start with the hallowed cookie? Chocolate chips are the favored add-in for chocolate chip cookies. But don’t stop there.

Any chip works,  as do nuts and dried fruit.

Mini-chocolate chips are perfect in coffee-dunking biscotti.

Chips are great on an ice-cream sundae bar.

Let’s mix these chips into brownies and bread, like chocolate chip banana bread.

Sprinkle a handful of chips into your homemade trail mix or bake them into your granola bar.

Just a few chips add a great bit of fun to your dessert bread pudding.

Ohhhh, and you can melt chips into things.

I once won a chili cookoff when I added dark chocolate chips to my chili base.

You can make a super mole sauce by adding in some chocolate chips. Chocolate and spice are everything nice!

Melting chocolate chips produces a rich chocolate fondue or a fabulous fudge sauce. Speaking of fudge sauce.

How easy is this?

1. Melt 2 tablespoons butter in a deep pot over low heat.

2. Add 1 (14-ounce) can of sweetened condensed milk.

3. When the butter melts and the mixture is warm, remove the pot from the heat and stir in 2 cups of dark chocolate chips.

The result is a richly, chocolatey mound of chocolate fudge sauce that you can use to top ice cream, smush in between two cookies, spread onto a pretzel, or just dip your finger into when you need a dose of chocolate. It’s all good!

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When the Shelves Are Bare…We Bakers Turn Private Eye!

When the Shelves Are Bare…We Bakers Turn Private Eye!

 

After the Lysol, tp and hand sanitizers evaporated, certain food staples started to get sparse. I can understand milk and eggs vanishing, but I was somewhat surprised when bags of flour disappeared.

Then, the lightbulb went off. Flour makes bread. Baking bread is all about saving your sanity.

There is something about mixing, kneading, shaping and baking that says, “you’re home, you’re safe, life goes on.”

People who don’t even eat bread, are baking bread. So, bye, bye all-purpose flour! Just as I was thinking about converting to almond or coconut flour for my baking needs, an email from Carolina Ground popped into my mailbox, letting me know they are open and ready to ship!

Carolina Ground, in the Asheville, NC area is a mill that links the farmer, miller and baker. They use a cold stone milling method to grind locally grown grains into several varieties of flour. I ordered (you can too!). The flour shipped, and cookies were my first task.

And then…. as I was deep diving into my pantry, I found half a bag of King Arthur black cocoa. In the new normal and with so much time on my hands, I decided to experiment with my good-old chocolate chip cookie recipe, and modify it into a mucho decadent chocolatey, chocolate chip cookie. Boy did I knock it outta the (virtual) park.

Here’s the magic ingredient that makes ‘em so good: black cocoa and brewed coffee! Together, they bring out the dark chocolatiness of these cookies.

I used Carolina Ground’s Trinity Blend, which is a combination of hard wheat, soft wheat and wrens Abruzzi rye for the flour component. Yes, there’s a hint of orange in these cookies. Which also brings the chocolate flavor forward. It’s a mish-mosh of ingredients that just works!

You can substitute regular cocoa for dark cocoa powder if you like, but again, when you have the time on your hands to fill with baking, why not splurge a little and support our local farmers (and treat yourself) by purchasing from Carolina Ground?

BUT HERE’S THE MOST IMPORTANT “BITE” OF INFORMATION

Take half of the cookies and share them with someone that might not have the time to bake; someone spending their time protecting you and me!

Ridiculously Chocolatey Chocolate Chip Cookies

Makes 3 dozen

30 minute cuisine

2 cups flour (un-bleached all-purpose is fine)

½ cup black cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon dried orange zest

2 cups shortening (don’t judge!)

¾ cup granulated sugar

¾ cup brown sugar

2 eggs

¼ cup brewed coffee

1 teaspoon orange flavoring

1 cup old-fashioned rolled oats

1 (12-ounce package) dark chocolate morsels, about 2 cups

Preheat the oven to 375°. Whisk together the flour, cocoa powder, baking soda, salt and orange zest in a bowl. Use an electric mixer to combine the shortening with the sugars until fluffy. Mix in the eggs, coffee and orange flavoring. Mix in the flour in three additions. Mix in the oats and then the chocolate chips.

Line baking sheets with parchment paper. Use a medium (about 2-inch) ice cream scoop to measure batter onto the sheet. Use your immaculately clean fingers to flatten the cookie dough balls into disks. Bake until the top of the cookies spring back when touched, about 12 to 14 minutes.