Tag Archives: Chocolate chips

Dried Cherry and Chocolate Chip Oatmeal Cookies

Dried Cherry and Chocolate Chip Oatmeal Cookies

I have a sweet tooth.  There’s no getting around it.  I taught myself to bake mostly because I wanted to eat amazing cakes, cookies, tarts, pies…. There is an amazing thing that happens to me when I bake though.  I don’t usually have to eat very much of what I make.  The process of baking and creating something from scratch and the delicious smells that comes out of the oven are usually enough to satisfy me.  I can get by with a little bite or two.  But if someone else made the same dish, I fall upon it like a starving Hyena.  I have no idea why.  Right now, I’m doing a Master Cleanse.  If you’ve never heard of it, go check it out on this site.  Basically I’m drinking a lemon juice, maple syrup and cayenne pepper concoction for 16 days…NO FOOD.  I figure that at least once in my life I should do some heavy duty cleaning from the inside out. Anyway, I still have been baking, cooking, working normally.  I won’t lie, sometimes it’s been really hard not to eat, especially when it smells so great.  The hardest thing though has been trying to figure out if textures and tastes turned out okay on recipes that I’m putting together.  Like these cookies for instance.  I know in my brain that the combinations of ingredients should turn out great.  I haven’t tasted any though, so I’ve been taking them around to co-workers and family to find out the verdict.  I wanted something that was slightly crispy on the outside but chewy on the inside.  The sourness of the cherries to be balanced out by the sweetness of the chocolate chips.  I’m told that I’ve succeeded.  So, now you’ve got to try it out and see for yourself.

Cream the butter, sugars, eggs and vanilla together

Stir in dried cherries, oats and mini chocolate chips by hand

Bake 11 minutes for chewy cookies or 13-14 minutes for crispy

Dried Cherry and Chocolate Chip Oatmeal Cookies

1 cup flour

2 tsp baking soda

1/2 tsp kosher salt

1/2 cup unsalted butter at room temperature

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 tsp vanilla

2 large eggs

3 cups old fashioned rolled oats

1 cup dried cherries

1/2 cup mini chocolate chips

Pre-heat oven to 350°F.  Cover a cookie sheet with silpat or parchment paper.  In a medium bowl mix flour, salt and baking soda and mix well.  In a separate bowl cream butter, sugars, vanilla and eggs until light and creamy.  Slowly add in the flour mixture until well incorporated.  Using a spatula or wooden spoon stir in oats, cherries and chocolate chips.  Using a scoop drop cookies 2 inches apart on cookie sheet and bake for about 11 minutes for chewy cookies or 13-14 minutes for crispier cookies.  Transfer cookies to cooling rack to cool.  Makes about 36-40 cookies.

Spiced Banana Chocolate Chip Muffins

Spiced Banana Chocolate Chip Muffins

Leftover bananas can sneak up on you.  It seems like one day they are firm, yellow and delightful and the next day they are dark brown and overripe.  Thankfully bananas are very versatile.  They are fantastic for baking, making smoothies and drinks and even in savory dishes.  I enjoy making banana bread with my overripe bananas and have posted my favorite version here. This time I wanted to make some muffins that were healthy AND delicious with some chocolate thrown in to make it special.  I used mini chocolate chips because 1/2 cup goes a long way and feels like there is a lot more than there is!  They turned out moist, flavorful and delicious.  This recipe makes one batch of 12 muffins.  If you get up early, you can throw the ingredients together stick it in the oven and go for a 22 minute run and come back to incredible warm muffins for breakfast.  It’ll improve your performance (guaranteed) when you know such deliciousness is waiting for you!

Mix bananas with melted butter, yogurt, egg and milk until well blended

Add dry mixture to liquid mixture and blend until just mixed (do not over mix)

Scoop into muffin pans and bake at 350 for 30 minutes

Let cool and enjoy!

Moist, flavorful and delicious!

Spiced Banana Chocolate Chip Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour (I used Atta, or Indian WW flour)

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

2 large bananas, mashed

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 cup (half a stick) unsalted butter, melted

1 large egg

1/4 cup 1% milk

1/4 cup non fat greek  yogurt

1/2 cup mini chocolate chips

Pre-heat oven to 350° F. In a large bowl mix the flours, sugars, baking powder, cinnamon, ginger and salt.  In a separate mixing bowl, combine the mashed bananas, baking soda, egg, melted butter, milk and yogurt until well incorporated. Stir the banana mixture into the dry ingredients until just blended (don’t over mix).  Stir in the mini chocolate chips.  Line a muffin pan with paper liners and using an ice cream scooper fill the muffin cups 3/4 full.  Bake the muffins for 30 minutes until golden brown.  Transfer the muffins to rack to cool for 15 minutes.

Double Chocolate Chili Cookies

Double Chocolate Chili Cookies

I actually made these by accident.  I am short.  Just 5′ 2″ tall and most shelves are above my head. I was going for cinnamon that I’d recently ground and right next to it was a chili powder mixture that I’d also just ground up and the whole little jar  fell into the bowl of flour that was on the counter beneath.  I tried scooping out as much of the Chili powder as possible and finally gave up and decided to make my cookies.  I added nutmeg and brown sugar to try to counter act the Chili.  It turned out amazing and since then I’ve played with the proportions a little to come up with this amazing cookie.  It’s got a little hint of the Chili so everyone eating will ask you “What did you put in these cookies?”.   You’ll love how it tastes, I promise.  It’s got chocolate in the batter and in chunks, how can it go wrong??

I used Chocolate chips and Chocolate baking squares.  I used the chips for melting and the baking squares for making chocolate chunks to put into the cookie for a better texture.

Melt the chocolate chips on a double boiler.  It’s just a heat safe bowl over a pan with some simmering water.  This way the chocolate melts smoothly without getting burnt or dried out.

Cream the butter, sugars, eggs and vanilla extract together and add the melted chocolate mixture to the batter.

Add the dry ingredients (all mixed together) a little at a time until well blended.

Add the chocolate chunks by hand.

Drop by rounded tablespoons (or a scoop if you have it) on a parchment or Silpat lined baking sheet.  Bake for 10 minutes at 375 degrees.

Cool cookies on a cooling rack before devouring them with some nice cold milk!  This is where the milk mustache comes in handy!

Here’s the recipe:

Chocolate Chili Cookies

¾ cup All purpose flour

¼ cup tightly packed brown sugar

½ cup granulated sugar

1 tsp Chili Powder

1 ½ tsp Cinnamon powder

¼ tsp nutmeg

¼ tsp baking soda

½ tsp baking powder

¼ tsp salt

¼ cup butter at room temperature

2 eggs, slightly beaten

2 tsp pure vanilla

4 oz semi sweet chocolate cut into chunks

8 oz semi sweet chocolate chips

In a heat safe bowl, place 8 oz of chocolate chips and put the bowl over a pan with simmering water on the stove.  Make sure the water does not touch the bottom of the bowl.  Slowly stir the chocolate until it is melted.  Turn off the heat.

In a separate bowl mix together flour, Cinnamon, Nutmeg, Chili,  salt, baking soda and powder, set aside.

Using an electric hand mixer, cream together butter, both kinds of sugar and vanilla extract, slowly add in the eggs until the whole mixture is smooth.  Mix in melted chocolate until well blended.  Gradually mix in flour mixture a little at a time until fully incorporated.  Using a rubber spatula gently mix in chunked semi sweet chocolate pieces.

Using a small scoop or two tablespoons drop cookie dough about 1 ½ inch apart on a cookie sheet lined with Silpat or parchment paper.  Bake for 10 minutes at 375 degrees.  Transfer cookies onto cooling rack and enjoy with a glass of cold milk!!

Makes approximately 36 to 38 cookies.