Vintage Chocolate Chip Cookies

Ingredients

  • 150g salted butter, softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 200g plain chocolate chips or chunks

Chocolate Chip Twinkies

Ingredients

For the Twinkies
  • A few squirts Non-Stick Cooking Spray
  • 225g Plain White Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 2 tbsp Whole Milk
  • 4 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  • 5 Large Eggs
  • 12 tbsp Unrefined Golden Caster Sugar (we like Billington’s)
  • ¼ tsp Cream of Tartar
  • A handful Chocolate Chips
For the Filling
  • 170g Nutella
  • 170g Unsalted Butter
  • 170g Icing Sugar (we like Silver Spoon)
  • ½ tsp Vanilla Extract (We Like Nielsen Massey)
    For the Chocolate Dip
  • 50g Chocolate Chips (Melted)
  • A Handful Sprinkle Decorations

Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.

Ultimate Chocolate Chip Cookies

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/2  teaspoon salt
  • 1 package (12 ounces) semisweet chocolate chips (2 cups)
  • 1 cup coarsely chopped nuts, if desired

Directions

  1. Heat oven to 375ºF.
  2. In large bowl, beat granulated sugar, brown sugar, butter, vanilla and egg with electric mixer on medium speed or mix with spoon until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet. Cool on wire rack.

Paleo Chocolate Chip Cookies

Ingredients

  • 2 c. almond flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 c. butter, room temperature
  • 1/4 c. almond butter
  • 3 tbsp. honey
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 c. semisweet chocolate chips
  • Flaky sea salt, for garnish

Directions

  1. Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
  2. Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
  3. Bake until edges are golden, 13 to 15 minutes.

Chewy Chocolate Cookies

Ingredients

  • 1-1/4 cups butter, softened
  • 2 cups sugar
  • 2 large Nellie’s Free Range Eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips.
  2. Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.