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The Best Chocolate Chip Cookies!-Hallie Dennis

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup softened butter
  • 3/4 cups sugar
  • 3/4 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with baking mats. Whisk together the dry ingredients and set aside. Cream butters and sugars until light and fluffy. Add eggs one at a time, then vanilla. Slowly add flour mixture, just till combined. Fold in chocolate chips (or other chips, I love peanut butter chips too!) Roll balls into 1 Tablespoons size. Bake at 350 for 9-12 minutes.

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German Chocolate Pie – Andrew and Andrea

Ingredients

  • Make pie dough
  • 1 (4-ounce) package German’s® Sweet Baking Chocolate
  • 1/4 cup unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/3 cups sweetened flaked coconut, divided
  • 1 cup coarsely chopped pecans
  • Whipped cream or ice cream, optional, for serving

 Preheat the oven to 350 F.

Roll out pie dough and place in pie dish.

In a heavy saucepan over low heat, melt the German’s sweet baking chocolate and butter. Remove from heat. 

Add sweetened condensed milk, flour, eggs, vanilla extract, and salt. Mix well. 

Reserving 1/3 cup coconut for garnish, stir in remaining 1 cup coconut and chopped pecans. 

Pour into the prepared pastry shell. 

Garnish with remaining 1/3 cup coconut. Bake 40 to 50 minutes or until the top is firm and the coconut is lightly browned. 

Cool completely before cutting.

Serve with whipped cream or ice cream, if desired, and enjoy!

German Chocolate Pie
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Chocolate Peppermint Cookies (Christmas)

Ingredients:
⁃ 1 1/4 cups flour
⁃ 1/2 cup unsweetened cocoa powder
⁃ 1 tsp baking powder
⁃ 1/4 tsp salt
⁃ 1/2 cup light brown sugar
⁃ 1/2 cup white sugar
⁃ 10 tbs butter, softened
⁃ 1 tsp vanilla
⁃ 1 egg
⁃ Candy Cane Hershey kisses


Instructions
⁃ Whisk together 1 1/4 cups flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt
⁃ In a stand mixer cream together 1/2 cup light brown sugar, 1/2 cup white sugar, and 10 tbs butter
⁃ Once combined add in 1 egg and 1 tsp vanilla extract
⁃ Slowly beat in flour mixture
⁃ Roll dough into 1 inch balls then roll in white sugar
⁃ Bake at 350 for 6-7 minutes (we would cook 8-9 minutes then add the Hershey Kiss and cook another minute)
⁃ Immediately press candy cane Hershey kisses into center

We found we liked flattening the Hershey kisses.

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Chocolate Chip Cookies – Heather Lee

She said you cannot half the recipe

  • 4 cubes butter
  • 2 1/2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 6 cups flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 6 cups chocolate chips

Bake at 350 for 8-10 minutes

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips

Don’t over cook

We did half the recipe and it didn’t work like when Heather makes them so she must be right. I know she has made balls then froze the dough so if you don’t want to make all of them at once you can do that.

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Chocolate Zucchini Bread

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 Eggs
  • 1 tsp. vanilla
  • 2 1/4 cups flour
  • 1/4 cup cocoa
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups grated zucchini squash
  • 1 cup chopped nuts
  • 1 cup miniature chocolate morsels
  • 1 cup shredded coconut

Combine sugar, oil, eggs, and vanilla, blending well.

Combine flour, cocoa, baking powder, baking soda, and salt. Add to egg mixture, blending thoroughly.

Stir in nuts, chocolate morsels, and coconut.

Pour into 2 greased 9X5X3-inch loaf pans.

Bake at 325 for 1 hour. Cool in pans for 10 minutes, then invert on wire cooling racks to complete cooling.

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Chocolate Truffle Cake

  • 1 chocolate cake mix
  • 1 box (8 oz) chocolate pudding mix
  • 5 eggs
  • 1 stick of butter, melted
  • 16 oz sour cream
  • 1 bag of chocolate chips

Highly suggested to wait a day after baking this cake before eating, because on day 2 the texture of the cake is like a truffle.

Preheat oven to 350 F.

  1. Combine cake and pudding mixes and then create a well in the middle of a large bowl.
  2. Dump the sour cream, melted butter, and eggs in the well.
  3. Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredients together. Don’t be alarmed on how thick the batter is, that is normal.
  4. Then pour the entire bag of chocolate chips in and mix again.
  5. Spray your bundt pan with pan spray and put the batter in it.
  6. Bake 50-55 minutes. Once it is done let it cool for 10 minutes and flip it out of the pan.
  7. This cake does not need any frosting, but some fresh whipped cream or ice cream is yummy!
  8. You can eat it right away, but again, I highly suggest waiting a day. I promise it is well worth the wait!
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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6

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Chocolate Cheesecake

Makes one 9-inch cheesecake

Crust

  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ounces (2 squares) semisweet chocolate, melted

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
  2. Preheat oven to 300.
  3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  5. Bake cheesecake for 50 minutes. Transfer to a wire rack. Cool completely.
  6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  7. Uncover cheesecake; carefully remove sides of pan.
  8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Baking Tips

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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Chocolate Meringues

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1-1/3 cups granulated sugar
  • 1-1/3 cups chocolate chips
  • 2 Tbs unsweetened cocoa powder, sifted (optional)

Lightly grease a cookie sheet or line with parchment paper. Preheat oven to 300 degrees

In a medium mixing bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla; mix again. Scrape bowl. Return to high speed and add sugar 1 or 2 TBS at a time. If you want cocoa-flavored cookies, add the cocoa now. Fold in the chocolate chips.

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to wire rack and let them cool. Refrigerate any leftovers. Makes 72 cookies.