These BIG chocolate cookies are addictingly delicious!! They are buttery, rich and chocolate-y, studded with mini chocolate chips and it all comes in a whopping 4" soft cookie that tastes like a brownie!!

JUMBO CHOCOLATE CHOCOLATE-CHIP COOKIES
THIS RECIPE MAKES 17 BIG COOKIES

2 cups flour
1 teaspoons baking soda

1 1/3 cups brown sugar (packed)

2/3 cup granulated sugar

10 oz. pkg. MINI chocolate chips

1 cup unsweetened cocoa powder

pinch salt

3 teaspoons vanilla

2 eggs

1 cup melted butter

Whisk together the flour + cocoa + baking soda + salt (set aside)

In your stand mixer, mix together the melted butter + brown sugar + granulated sugar + eggs + vanilla.  Mix until smooth.

Add the flour mixture (1/2 at a time), mix well between each addition (batter will be VERY thick). Add the mini-chocolate chips and mix just until well incorporated.

Form cookies into large ball (1/4 cup each in size). Flatten each cookie JUST A TINY BIT, then place on parchment paper lined cookie sheet with 4" space between each cookie. I add a few extra mini chocolate chips on top of each cookie, but you don't have to.

CHILL FOR 2 HOURS.

Take chilled cookies out of refrigerator while your oven is pre-heating.  Bake 14 minutes, or until top of cookie is just "set". Don't over-bake.

Let the baked cookie sit on the cookie sheet for at least 5 minutes before you move to a cooling rack.

NOTE: I wrap this big cookies individually before I put them in the cookie jar. It keeps them soft.

NOTE: As "Empty Nesters" I'm always looking for smaller desserts. So, when I make these monsters, I usually shape and freeze a few (unbaked). I just pull a couple out of the freezer and bake them a couple minutes longer than the regular directions.

They make a quick and easy dessert for us empty nesters. Just remember to let the baked cookie sit on the cookie sheet for a few minutes before you try to move them.

ENJOY !!!!!

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December 23, 2020

This recipe is not only super quick, super easy and super tasty, but it is very pretty!! It's great for any special occasion, and it goes together in the wink of an eye, so it's also great for a week night meal!!

2 cups whipping cream
2 teaspoons unflavored gelatine
2 tablespoons COLD water
1/4 cup BOILING water
3 level tablespoons unsweetened cocoa powder
1/2 cup sugar
1 teaspoon vanilla

In a small cup, mix unflavored gelatine with 2 tablespoons COLD water. Stir and let it sit for a minute while you heat up the water.

Add the boiling water, stir and set aside while you whip the cream.

In a mixing bowl, combine the whipping cream, sugar cocoa powder and vanilla. Whip until soft peaks form.

After soft peaks start to form (and while still beating) slowly drizzle in the dissolved gelatin, then beat the mixture on high till stiff peaks form.

Put mousse into dessert dishes and chill, at least, one hour.

Note: This recipe fills 8 normal size dessert dishes.

NOTE FOR EMPTY NESTERS:  I cut this recipe in half and it is perfect for the two of us.......for two nights. It keeps VERY well (covered) in the fridge.

ENJOY !!!

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October 05, 2020

This fun little recipe is for those "I-need-some-chocolate-right-now-or-I'm-going-to die" moments in your life. 

Cookies from the microwave? Before today, I would have highly doubted their success, however, my sore tongue is proof that I was TOO IMPATIENT to let them cool off...they really "hit the spot".

This recipe only makes six small cookies, which is PERFECT better for my perpetual diet. Do NOT expect the same crispy cookie you would get out of the oven, but the taste is very much the same.

1 tablespoon butter (melted)
2 tablespoons brown sugar
1/4 teaspoon vanilla
pinch salt
1 egg yolk
1/4 cup all purpose flour
2 tablespoons chocolate chips (or ANY flavored chip)

Mix everything and form into 1" balls, then flatten a little and put them on an UN-greased microwave safe plate. They don't spread much when they cook, so just put them an inch or so apart.

Microwave on high for 45-55 seconds (my microwave took 50 seconds).

Now is the hard part......let them cool for a couple of minutes....then enjoy!!

NOTE: Do not be tempted to add any baking soda to this recipe.

ENJOY !!!

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September 28, 2020

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm and gooey. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of guilty calories calling your name the rest of the day.

 Pure Heaven in 5 minutes

I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies...go figure😉 

MICROWAVE BROWNIE FOR ONE
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1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips (or 1 tablespoon mini chocolate chips)
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is 1 to 2 minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes 1 minute 20 seconds. You will have to watch your microwave  carefully the first time you make this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE BEFORE YOU EAT IT.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

ENJOY !!!

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March 10, 2019

These chocolate cups are quite tasty and a real show stopper. Great for company because you can make them ahead and keep them in the freezer. Even when they are frozen solid, they are and not brittle; they are the consistency of a GOOD FUDGE !!!

Great for Ice Cream or 

Chocolate Mousse !!!

All it takes to make these are ingredients you probably already have in your pantry:

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners (made the sides and upper edges nice and thick). 

Freeze for at least 2 hours. Carefully peel off paper liners and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 cups.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

ENJOY !!!

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August 06, 2018

These cupcakes are SUPER moist, SUPER chocolate-y and SUPER easy to make. They also stay moist and soft for two or three days (at least).

Perfect for a potluck, bake sale, lunch box or "just because". They are easy enough for kids to make too !!!

CUPCAKES

1/2 cup butter cut in cubes
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
2 eggs
1 teaspoon vanilla

Note: If you do not have buttermilk, just put 2 teaspoons of vinegar or lemon juice in a half-cup measuring cup then fill it up with milk. Let it sit for 5 minutes.........works just as well as buttermilk!!

Preheat oven to 350° and put 24 cupcake papers in cupcake pans.

Bring butter, water and cocoa powder to a boil, then take off heat and set aside to cool a few minutes.

Mix flour, sugar, salt and baking soda. Add eggs, buttermilk, vanilla and warm cocoa mixture and beat just until well blended.

Fill cupcake papers 2/3 full and bake for 18-20 minutes. My electric oven takes exactly 18 minutes. Do not over-bake!! Cool before frosting.

FROSTING

6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Heat the milk, cocoa powder and butter to a boil, then remove from heat then add the vanilla and powdered sugar. Beat till smooth.

Sometimes I have to add a tablespoon or so of extra milk to the frosting (if it seems too thick).

If frosting seems a little too SOFT, just let it cool for about 10 minutes or so and it will thicken up nicely.

ENJOY !!!



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April 17, 2016

This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.

 

Preheat oven to 450° and spray cookie sheets with cooking spray

WHOOPIE PIE COOKIES

2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda

*NOTE: To get sour milk,  put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.

DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.

In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.

In another bowl, mix the flour, baking powder and baking soda.

PUT IT ALL TOGETHER

Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well.  Gradually add the flour mixture and beat until smooth.   Let batter sit for 5 minutes.

BAKE

Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).

Cool cookies on a wrack.  When they are completely cool, put two cookies together with filling.

 

FILLING

1 cup  UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff

Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).

Add the powdered sugar, one cup at a time, beating well in between each addition.

Add the marshmallow fluff and vanilla and whip on high until well mixed.

ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.



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August 30, 2015

Click On This Photo For
The Full YUMMMMM-factor

 

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened baking cocoa (divided)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 1/2 teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, 1/4 cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and 1/4 cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

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May 05, 2015

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

2 1/4 cups milk (I use 2% milk, but any kind is ok)

1/2 cup whipping cream

1/2 cup brown sugar (I use dark, but light is ok)
3 egg YOLKS  (yolks ONLY)
3 tablespoons corn starch (very slightly rounded)(not heaping)
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
3 tablespoons butter (cut into pieces)
1 teaspoon vanilla

Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk. 

Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.

Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.

Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth.

Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it REALLY makes a HUGE difference but isn't absolutely necessary.

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours. Top with whipped cream and serve cold.

ENJOY !!

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April 22, 2015