July 28, 2012

Milk Chocolate Chip Cookies

Posted by HI Cookery under 07 July | Tags: , , , , , |
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Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

July 28: National Milk Chocolate Day

We have been blogging for a few years now but have not yet included a recipe post for basic milk chocolate chip cookies—until now. On National Milk Chocolate Day, we could have baked a milk chocolate cake, blended a milk chocolate shake, or melted milk chocolate to cover nuts or dip pretzels or fruits. But we stuck with an old-time favorite: classic milk chocolate chip cookies. Mmmm…ooey, gooey, rich and chewy! Milk chocolate chip cookies are simple yet satisfying for chocoholics like us. And they are perfect to post as a recipe on National Milk Chocolate Day!

Recipe

(Adapted from Hershey’s)

Ingredients

  • 1 cup (2 sticks) butter, softened
  • ¾ cup light brown sugar
  • ¾ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups milk chocolate chips (we used Hershey’s brand)

Directions

In a large bowl, cream the butter with the sugars. Add the vanilla extract. Beat in the eggs.

Milk Chocolate Chip Cookies

In another bowl, combine the flour, baking soda and salt. Gradually add these dry ingredients to the wet ones. Mix until a soft cookie dough is formed. Gently fold in the milk chocolate chips.

Milk Chocolate Chip Cookies

On a lightly greased baking pan lined with foil, scoop one-inch balls and place them about two-inches apart. Bake in a preheated oven at 375 degrees F for 10-12 minutes. Remove from the oven and transfer to a wire rack to cool completely. Yield: 4-5 dozen cookies.

Milk Chocolate Chip Cookies

Notes

  • We halved the original recipe to feed just the two of us.  But we like a lot of milk chocolate chips in our cookies and usually measure out two cups instead of one!
  • Star Wars fans may enjoy something similar to milk chocolate chip cookies: Wookiee Cookies. 
  • Search our blog for more chocolate and cookie recipes.
 

May 15, 2010

Chocolate Chip Crème de Cacao Cake

Posted by HI Cookery under 05 May | Tags: , , , , |
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Chocolate Chip Crème de Cacao Cake

Chocolate Chip Crème de Cacao Cake

May 15: National Chocolate Chip Day

Chocoholics will love this cocoa and cream liqueur cake studded with chocolate chips. Islander experimented with a devil’s food cake mix, substituting parts of the liquid with Crème de Cacao and adding chocolate chips in the batter for a decadent dessert. She also tweaked a whipped cream-based frosting recipe by flavoring it with more liqueur and even some packets of instant cocoa for a complementary icing. Finally, she made a rich chocolate frosting for the decorating details. We celebrate National Chocolate Chip Day with a blog recipe post for a cake made with a chock-full of chocolate chips both inside and out!

Recipe

For the cake

  • 1 box (18.25 ounces) of devil’s food cake mix (we recommend Duncan Hines Moist Deluxe Devil’s Food Cake Mix)
  • 1 box (3.4 ounce) instant vanilla pudding mix
  • 1 cup water
  • ½ cup Crème de Cacao
  • ½ cup vegetable oil
  • 3 eggs
  • 1 small bag (6 ounces) chocolate chips

Directions

In a large bowl, combine the cake mix, vanilla pudding mix, water, Crème de Cacao, oil and eggs. Mix until well blended. Fold in the chocolate chips. Pour the batter into a greased cake pan. Bake in a preheated oven at 350 degrees F for about 45 minutes, checking periodically and testing for doneness. Remove the cake from the oven and allow to cool completely.

Chocolate Chip Crème de Cacao Cake

For the Crème de Cacao frosting

(Adapted from Cake-Recipes)

  • 2 cups heavy whipping cream
  • 2 packets of instant cocoa mix (or ¼ cup chocolate drink powder)
  • 2 tablespoons powdered sugar
  • ¼ cup Crème de Cacao
  • ½ teaspoon vanilla

Directions

Beat the cream until peaks form.  Gradually add the cocoa and sugar. Mix in the Crème de Cacao and vanilla until well blended and smooth. Chill to set before frosting the cake.

Chocolate Chip Crème de Cacao Cake

Decorate the sides of the cake with mini chocolate chips in a polka dot pattern, leaving space about an inch apart. Carefully mark the top of the cake with a toothpick and align the chocolate chips.  Refrigerate the cake until ready to pipe in the accent borders.

Chocolate Chip Crème de Cacao Cake

For the chocolate frosting

(Adapted from Baker’s)

  • 4 squares of unsweetened chocolate (Baker’s brand)
  • 1/3 cup heavy whipping cream
  • ½ cup (1 stick) butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon Crème de Cacao
  • 2 cups powdered sugar

Directions

In a large microwaveable bowl, melt the chocolate squares on high for about 1 ½ minutes. Stir until the chocolate chunks are melted and smooth. Cool slightly. Add the cream, butter, vanilla and Crème de Cacao and continue mixing. Gradually add the powdered sugar and beat well with an electric mixer. Fill a pastry bag with a decorator tip and pipe in the borders around the top and bottom edges of the cake. Refrigerate to set the frosting. Let the cake come to room temperature for at least 15 minutes before serving.

Chocolate Chip Crème de Cacao Cake

Notes

  • For a stronger Crème de Cacao flavor, randomly poke holes with a fork while the cake is still warm and drizzle about two tablespoons of liqueur over it. Cool completely to allow the flavors to seep inside.
  • For a torte, slice the cooled cake into layers and triple the recipe for the Crème de Cacao icing.
  • For the double-ruffled borders, tip 2D (large, drop flower tip) was used in a “squeeze-lift” motion around the edges of the cake.