I realize this is my first post in a while, since I’ve been rather recently busy.
This summer I went to an AWESOME summer camp in the mountains. Generally, the food for every meal was amazing. This particular recipe I made, these “Chewy Chocolate Cookies with White Chocolate Chips,” were inspired by the cookies that were served one evening at that summer camp. My goal was to get them nice and chewy, and rich and chocolaty–very much like the ones at camp, and I think they turned out amazing.
The second time I made them, (and by suggestion of one of my friends), we added crushed Heath Bars to the mix and it tasted PERFECT. So feel free to do that as well, but it is purely optional.
So try them out; if you love chocolate, you’ll love these cookies!
Chewy Chocolate Chip Cookies with White Chocolate Chips RECIPE
Black Bottom Cupcakes are a simple but delicious type of muffin; basically comprised of a chocolate-muffin base, then topped in the center with rich cheesecake filling. They satisfy chocolate lovers and cheesecake fans alike.
This recipe may be different than others in that I use coconut oil in the batter rather than vegetable oil. I recently read a Bon Appetit snippet that explained that coconut oil was better in chocolate cake than other options; that coconut oil in fact increases the moistness of the cake the longer it sits after baked, instead of drying out. So I thought that principle should apply to these muffins.
This recipe is also different from others in that I use melted chocolate chips in addition to the usual cocoa powder. I also used hot coffee instead of the usual water, and used the hot coffee to melt the chocolate chips in. Double purpose.
The result is a great combination of rich cheesecake filling with dark chocolate base, which rises beautifully in the oven, and tastes as delicious as it looks. See recipe below.
This peppermint bark is very easy to make and uses three ingredients: white chocolate, dark chocolate, and candy cane. If you use just these ingredients with chocolate chips, it turns out to be softer than most other peppermint bark.
1 cup semisweet chocolate chips
1 cup white chocolate chips
3 classic candy canes
Place candycanes out of their wrappers in one heavy duty bag inside another heavy duty bag. Pound evenly with a heavy blunt (preferably flat) object. A dough roller would work great for this. Pound until they are coarsely crushed as shown in bowl.
Place semisweet chocolate chips in a microwave safe bowl and microwave on low for about 3 minutes. It is IMPORTANT that you take out the chocolate chips to stir every thirty seconds. Chocolate chips are done when after stirring a bit, most of them are melted.
Prepare baking sheet by putting some wax/parchment paper ontop of it, making sure it is perfectly flat. spread melted chocolate with a silicone spatula (preferably) onto the wax paper carefully, using your hand to hold the wax paper in place. Spread until flat and thin as shown.
Chill in fridge while you prepare the next layer on next step;
Use the same process with the white chocolate. But, with the white chocolate, it will melt alot faster, and it will harden alot faster.
Put in microwave on low for about 2 minutes or until most of chips are melted. BE SURE TO: take out regularly from microwave every thirty seconds to stir well.
Spread upon not-completely-chilled dark chocolate and quickly sprinkle candy cane crumbles on top of it and press it lightly in before it hardens.
If white chocolate hardens too quickly, you can always get it melted quickly by placing it in a preheating oven (set to 170 degrees if it can) for about two minutes. Then proceed to press candy cane evenly in.
Place in fridge for at least thirty minutes before serving or placing in gift bags as Christmas gifts!