Tag: bittersweet chocolate

CRANBERRY WHITE CHOCOLATE CHIP COOKIES!!!

Cranberry double chippers




Ingredients: 



3/4 c. salted butter, softened 



3/4 c. brown sugar  (I used dark brown)



1/4 c. granulated sugar 



1 egg 



2 tsp. vanilla extract 



2 c. all purpose flour 



2 tsp. cornstarch 



1 tsp. baking soda 



1/2 tsp. salt 



1/2 c. bittersweet chocolate chips-Ghirardelli
1/2c. dried cranberries
1/2c. white chocolate chips
(Use some extra chips/cranberries to press in immediately after coming out of the oven.)






Directions:



1.  Preheat oven to 350 degrees F. Line baking sheet with parchment.






2.  Beat butter and sugars till creamy. Add egg and vanilla.







3.  Add flour, cornstarch, baking soda and salt. Fold in chocolate chunks & cranberries.






4. 
Using a cookie scoop drop dough onto sheet.  Mine baked about 14
minutes but check the time depending on the size.  They should be
lightly brown.  The tops do not really brown so don’t over bake. 


5.  Remove and push in a few extra chips/cranberries.  I got about 20 cookies from this recipe.



 RECIPE ADAPTED FROM APPLE A DAY 
and Sally’s baking addiction

PEANUT BUTTER & CHOCOLATE DUOS!!!

Peanut Butter & Chocolate Duo Cookies

Ingredients:
3-3/4 cups flour
2 tsp. baking soda
1-1/2 cups butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
4 oz. Bittersweet Chocolate, melted and cooled
1/2 cup Peanut Butter
1 bag peanut butter chips

1 bag chocolate chips

HEAT oven to 350°F.

COMBINE flour and baking soda. Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gradually beat in flour mixture until blended.

DIVIDE dough in half; place in separate bowls. Add melted chocolate to dough in one bowl; mix well.  Add chocolate chips when cooled.  Add peanut butter to dough in second bowl; mix well. Stir in peanut butter chips.

PLACE 1 tsp. of each flavor dough, side-by-side, on baking sheets, leaving 2 inches between doughs for each cookie.

BAKE 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
recipe adapted from Kraft

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Strawberry Chocolate Chip Crumb Bars

I have made these with raspberry jam in the past and they were fabulous. This time I tried strawberry jam and they were equally amazing. Make your loved ones some strawberry chocolate chip crumb bars today!!!

Strawberry Chocolate Chip Crumb Bars

Ingredients:
2 sticks unsalted butter, softened 
1/2 cup brown sugar, packed
2 cups all-purpose flour
1/2 tsp salt
1 cup bittersweet chocolate chips
1 cup semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
1/2 cup strawberry preserves

Directions:
Preheat oven to 350 degrees.
Line 9X13 pan with nonstick foil.
Cream butter and sugar together.
Beat in flour and salt until crumbly.
Press 1 3/4 cups crumb mixture onto bottom of baking dish. Reserve the rest.
Bake for 10-12 minutes or until golden brown.
Combine sweetened condensed milk and bittersweet chips in a microwave safe dish and heat on medium heat, in 30 second intervals in microwave until chips are melted. Stir until smooth.
Pour over hot crust and spread until even.
Sprinkle reserved crumb mixture over chocolate mixture.
Drop teaspoonfuls of preserves on top of crumb mixture.
Sprinkle with 1 cup semi-sweet chocolate chips.
Bake for an additional 25-30 minutes or until set.
Cool and cut into bars.

ADAPTED FROM MOM ON TIME OUT

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