Tag Archives: chocolate chip

Inside Out Chocolate Chip Sticks {Recipe}

Inside Out Chocolate Chip Sticks | Lil Miss Cakes

I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl.  There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!

Inside Out Chocolate Chip Sticks {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1¼ cup flour
  • ¼ cup cocoa powder
  • 1 Tbs. corn starch
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment combine the oil and sugars. Mix well.
  3. Add in the egg and vanilla and mix to combine.
  4. Mix in the flour, cocoa, corn starch, baking soda, and salt. Stir to combine.
  5. Add in the chips and mix on low, trying not to break up the chips.
  6. Divide the dough in half and working on prepared baking sheet, form each half into a flat strip, about 11 inches long and 2 inches wide.
  7. Bake for about 20 minutes until dough is set.
  8. Remove from oven and allow to cool for 5 minutes. After 5 minutes, cut the strip into about 12 sticks. I use a metal bench scraper to press down and cut each stick. once cut, allow to completely cool.

 

Pumpkin Spice Chocolate Chip Cookies {recipe}

Pumpkin Spice Chocolate Chip Cookies | Lil Miss Cakes

This recipe happened by accident. I was trying to make my favorite chocolate chip cookies for my sisters birthday.  They happen to be her favorite too.  The recipe calls for a package of vanilla pudding mix.  I started putting the recipe together and went to the pantry to grab a pudding mix from my stash…my empty stash!  I was all out of vanilla-my options were lemon or pumpkin spice pudding mix.  If I were baking for my mom, I would have grabbed lemon.  My sister is not a lemon fan though, so I went for the pumpkin and hoped for the best.

Pumpkin Spice Chocolate Chip Cookies Close Up | Lil Miss Cakes

Yum!  They taste like my soft chocolate chip cookies, but with a hint of pumpkin spice.  It’s nice for once to not be overwhelmed by pumpkin especially this time of year.  Even I need a break.  And I’ve posted pumpkin a lot! See pumpkin cinnamon buns, pumpkin spice pudding cookies, pumpkin doughnuts, pumpkin doughnut holes, and pumpkin snickerdoodles (my first ever post-I’ve come a long way).  Anyway, these cookies were gone so quickly!  My sister was so happy and had a great birthday weekend, thanks to this dairy-free cookie recipe.

Pumpkin Spice Chocolate Chip Cookies {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp, vanilla extract
  • 2 eggs
  • 2¼ cups flour
  • 1 package pumpkin spice pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
  4. Add in the eggs, one at a time, and mix until combined.
  5. Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
  6. Add in the chocolate chips and mix just until combined, trying not to break up the chips.
  7. Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!

Smoked Chocolate Chip Cookies

Smoked Chocolate Chip Cookies

I have a confession to make.  I don’t challenge myself enough in the kitchen.  I love experimenting, but with two young kids around, I just don’t want my kitchen adventures to fail.  I don’t have a lot of time to waste!  and while I love participating in the Kosher Connection link-up (a group of bloggers that share a recipe each month with the same theme), I often find myself skipping them.  Sometimes I run out of time, but mostly, the theme is too hard!  This month’s theme is smoked or smoky food.  I was determined to share a smoked or smoky dessert!

Smoky Chocolate Chip Cookies

I have never come across a smoked dessert before.  The first thing that came to mind was smoked salt.  I could make chocolate chip cookies with smoked sea salt.  My problem was, I don’t have any smoked salt.  I did a little research and discovered that it’s actually quite pricey, but I could make my own with some wood chips on the grill.  Perfect, except I don’t have any wood chips handy either.  It would be so much fun for me to experiment with smoking salt, but again, I don’t have time to run around searching for ingredients and other supplies.  I needed a more accessible recipe, with easy to find ingredients.  After lots of internet browsing I came across a comment somewhere that recommended adding liquid smoke to your favorite chocolate chip cookie recipe.  I knew I had to try it!  Liquid smoke is easy to find; I have seen it countless times and was always tempted to buy it, but never knew what I would do with it.  This was my chance!

Liquid Smoke Chocolate Chip Cookies

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.  I bought a hickory flavored liquid smoke and replaced some of the vanilla extract with it. It’s extremely concentrated, a little bit goes a long way!  These cookies are a perfect dessert for a summer barbecue and that’s exciting because most desserts associated with barbecue are smores and fruit.  It’s fun to mix it up and offer something new.  The smokiness in these cookies really compliment the sweetness of the chocolate chips.  I love the intensity and rich background flavor the liquid smoke offers.  These are definitely not your average chocolate chip cookie!

Smoked Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ¾ cup oil
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2¼ cup flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. vanilla extract
  • ¾ tsp. liquid smoke
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment beat the oil with the sugar and brown sugar until combined.
  4. Add the eggs and mix to combine.
  5. Add in the flour, baking powder, salt, vanilla, and liquid smoke and mix to form cookie dough.
  6. Add in the chocolate chips and stir to combine. The dough will seem greasy, and the chips may be difficult to incorporate, but that is ok!
  7. Chill in the fridge for about half an hour just to firm up the cookie dough.
  8. Scoop the dough using a large cookie scoop or a tablespoon into the parchment lined cookie sheets.
  9. Bake for 8-10 minutes until the edges are slightly brown.
  10. Remove from oven and cool on wire racks.

Here are some more fun smoky recipes to try!

Peanut Butter Banana Chocolate Chip Cookies

Peanut Butter Banana Chocolate Chip Cookies

I love bananas, but I often find myself with overripe ones.  I usually peel them and stash them in a ziplock in the freezer for smoothies.  But how many frozen bananas do I need to keep on hand?!  So I am always on the hunt for desserts using bananas.  I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin.  But I needed more!  So I’m sharing this recipe for peanut butter banana chocolate chip cookies.

peanut butter banana chocolate chip cookies

The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me!  The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.

Sleeping Then Eating Cookies

I was able to make these cookies when my son Charlie took an unexpected nap.  When he woke up, Charlie got to snack on fresh cookies!  He was really happy with these cookies, he didn’t stop at just one!

Peanut Butter Banana Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup (1 stick) margarine
  • ½ cup brown sugar
  • ½ cup sugar
  • ¾ cup smooth peanut butter
  • 1 banana
  • 1 egg
  • 1¾ cups flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 12 oz. semi sweet chocolate chips
  • 1 Tbs. vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the margarine with the brown sugar and sugar until light and fluffy.
  4. Add the peanut butter and banana and beat until smooth.
  5. Add in the egg and beat until smooth.
  6. Add in the flour, baking soda, salt, and vanilla and mix on low until the dough forms.
  7. Add in the chocolate chips and mix until chips are incorporated.
  8. Scoop cookies onto parchment lined cookie sheet using a medium sized cookie scoop. Press the top of each cookie in two directions with a fork to slightly flatten.
  9. Bake for 8-10 minutes until the edges are slightly golden brown.
  10. Cool on wire rack and enjoy!

 

My Favorite Chocolate Chip Cookie {recipe}

My favorite chocolate chip cookie recipe

My favorite dessert is definitely a freshly baked chocolate chip cookie.  When I don’t know what to bake for friends and family, I default to chocolate chip cookies.  When it’s cold and snowy outside, there is nothing more comforting and delicious than baking up a batch of my favorite treat.

Dairy Free Chocolate Chip Cookies

I have tried to turn many many recipes for these perfect treats from dairy to dairy free and most come out fine.  Replacing the butter in cookie recipes is not always so simple. Then one day I stumbled upon a recipe that called for a secret ingredient: vanilla pudding. I gave it a shot, replacing the butter for margarine, and now it’s my favorite recipe.  I even developed a Passover version that my family has dubbed “I can’t believe these are not chometz cookies”.

Non-Dairy Chocolate Chip CookiesThese cookies come out thick and soft in the center with crispy edges.  They don’t spread too thinly in the oven, and they freeze beautifully.  My favorite feature of this recipe is that there is no need to chill the dough before baking.  When I’m in the mood for these beauties, I mix up a batch, scoop them out, and after 9 minutes in the oven, they are ready to devour.  Here is my dairy free and printable recipe; enjoy!

My Favorite Chocolate Chip Cookie {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp, vanilla extract
  • 2 eggs
  • 2¼ cups flour
  • 1 package vanilla pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
  4. Add in the eggs, one at a time, and mix until combined.
  5. Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
  6. Add in the chocolate chips and mix just until combined, trying not to break up the chips.
  7. Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!

Here are some more comfort foods for you to try!

Passover Banana Chocolate Chip Muffins

It’s that time of year again, Passover!  A time I used to dread as a kid.  I always thought I would starve without pizza, pasta, and bagels.  But I’ve matured in my old age and realized that a week without flour is not so bad.  I can handle it!  Especially since I’ve started developing Passover dessert recipes that actually taste delicious!  The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.

Passover Banana Choocolate Chip Muffins

These muffins taste great, nobody will guess that they are Kosher for Passover.  I can’t wait to enjoy these every morning with my coffee.  It will be a nice alternative to sponge cake!  Here is the non-dairy, Kosher for Passover recipe; enjoy!

Passover Banana Chocolate Chip Muffins
Recipe type: Passover Dessert
Serves: 18-24 muffins
 
Ingredients
  • 1 stick margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla extract
  • ¾ cup matzah cake meal
  • ½ cup potato starch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).


Passover Chocolate Chip Cookies

I used to be terrified of Passover baking until I came across a flourless cookie recipe that blew my mind.  This recipe for Double Chocolate Nut Cookies saved Passover!  You may think I am being a little dramatic, but baking for Passover is tough!  A dessert that is “good enough for Passover” is just not good enough for me.  I pride myself on serving up delicious desserts at all times, no exceptions, no excuses.  I am currently on a mission to develop at least one delicious treat every Passover.  I am excited to share my recipe for chocolate chip cookies with you!

Passover Chocolate Chip Cookies

I developed this recipe one night and was eager to test it out.  I took out my new pink Kitchenaid and mixed up a batch of dough.

Passover Chocolate Chip Cookie Dough

The cookie dough looked perfect, just like regular cookie dough, so I put them in the oven.

Cookies fresh from the oven

They came out of the oven looking great.  Yes, that is a matzoh oven mitt.  It’s not Passover until I pull out my matzoh oven mitt!  Now the final test; how did they taste.  Delicious!  If I hadn’t baked these with my own two hands, I would not have believed they are Kosher for Passover!

cookies in the center of the seder plateThe secret ingredient in these cookies is vanilla pudding mix.  It gives the cookies a great texture and flavor.  Every Seder (traditional Passover meal) should end with these cookies.

Passover Chocolate Chip Cookies

These cookies are great because they are Kosher for Passover and non-dairy.  Happy Passover from my little slugger!

my little sluggerP.S. What are you baking for the holiday?

Passover Chocolate Chip Cookies
Serves: About 3 Dozen
 
Ingredients
  • 1 cup margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 pkg. vanilla pudding mix (instant or regular)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar.
  3. Add the eggs one at a time and mix until combined.
  4. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
  5. Add in the vanilla and chocolate chips.
  6. Using a 1½ Tbs. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie.
  7. Happy Passover!


Flourless Double Chocolate Nut Cookies

Passover is a very difficult holiday for a pastry chef.  For 8 days out of the year I feel like I am on a TV show and challenged to bake without flour.  No flour?!  It’s a dessert lovers nightmare!  Every dessert ends up tasting like sponges and cardboard.  For years I have disappointed my family and friends.  “I bake 51 weeks out of the year.  On Passover I’m off–fend for yourselves.”  A few years ago a friend of mine called me up and told me that she found a great flourless chocolate cookie recipe in the newspaper. Knowing that she’s not a great baker, she asked if I would bake her a batch for Passover.  I agreed with a disclaimer that I normally don’t “do” Passover baking.  OMG, the cookies were amaaazing!  I could not stop eating them.  Maybe Passover baking isn’t as hard as I originally thought.  Or…maybe this is just a delicious recipe.  It turns out that the recipe I was given is from François Payard, one of the best pastry chefs in the America.  Of course it’s a perfect recipe.  It’s also really easy to make!

Chocolate CookiesDo you believe that these are kosher for passover?  They look so delicious and taste even better.  To make these cookies, preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.  Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.

Toasted Pecans You may be wondering why my walnuts look like pecans.  No, you aren’t crazy.  The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway.  Pecans are my favorite and they actually work really well in this recipe.  So go ahead and use your favorite nut.  Once they are all toasty, give them a rough chop.

Chopping NutsAllow the nuts to cool.  Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt.  Using the paddle attachment, mix the dry ingredients on low.  Then add in the cooled nuts and mix until the nuts are coated.  Then add in the egg whites and vanilla.  Mix on low until just combined.  Do not mix too long or the cookies will be tough.  The original recipe ends here, but I mixed in some chocolate chips.

Chocolate ChipsOnce the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet.  (I used a 2 tsp. size cookie scoop.)

Scooping the CookiesBake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside.  The centers will still be soft.  Let them cool on the parchment paper.  They will release from the paper once they are cool.  I love how they look all lined up.

Cookies all in a rowCheck out that shine!  They get that glossy look from the egg whites.  They look good enough to eat.  So I had one.  Or six.  The recipe makes 36 cookies, I made enough to share!

Cookie BiteThey are soft, chewy and fudgy- perfect cookie texture.  Each bite is filled with nuts and chocolate.  This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving.  They are especially perfect for Passover!  Double Chocolate Cookies

Please try this recipe for Passover!  Here is my adaptation of François Payard’s Flourless Chocolate Walnut Cookies.  Nobody should have to eat sponge cake all week.

5.0 from 1 reviews
Flourless Double Chocolate Nut Cookies
Serves: About 3 Dozen
 
Ingredients
  • 2 cups nuts (walnuts, pecans, any favorite type)
  • 3 cups confectioners sugar*
  • ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup chocolate chips
Passover Confectioners Sugar
  • In a food processor grind-
  • ⅓ cup granulated sugar
  • ½ tsp. potato starch
  • Can be stored in an airtight container for up to 1 month.
Instructions
  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment paper.
  3. Spread the nuts in a single layer and toast them in the oven for 9 minutes.
  4. Allow them to cool and give them a rough chop.
  5. Lower the oven temperature to 325 degrees.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
  7. With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
  8. Add in the egg whites and vanilla. Mix until combined.
  9. Stir in the chocolate chips.
  10. Spoon the batter into a parchment lined cookie sheet.
  11. Bake for 10-12 minutes until the tops are cracked and the edges are set.
  12. Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
  13. Store in an airtight container for up to a week or in the freezer for 3 months.
*regular confectioners sugar is not kosher for Passover because it contains corn starch.


Blondies

If you have never had a blondie, you are missing out. They are soft and chewy, like a brownie, but have the same flavor as a classic chocolate chip cookie. I don’t know anyone who can turn down a good chocolate chip cookie. Best of all, these are super easy to make.

BlondiesSet your oven to 350 degrees…

350 degreesCheck.

Make sure your baby is napping…

NaptimeCheck.

Now for the fun. Carefully melt margarine and shortening. I used the microwave but you can also do this in a small pot on the stove.

margarine and shorteningall meltedMix up the melted margarine and shortening with one pound aka one box of brown sugar.

one poundI had a 2 pound bag of brown sugar so I pulled out my handy dandy kitchen scale to get the precise measurement.

Then mix in the eggs and corn syrup (I removed this from my recipe, I didn’t like how it reacted). Once that is mixed in, add in the dry ingredients: flour, baking powder and salt. Vanilla extract and butter flavoring are the last to join the party.

sugar, eggs, corn syrupdry ingredientsMix well, you don’t want any lumps. For some reason when I was making these I decided not to use my stand mixer. I was too lazy to take it out and figured it wouldn’t be such a big deal to mix by hand. Huge mistake! This batter is pretty thick; I highly recommend using an electric mixer.

flavoring

Next line a half sheet pan or jelly roll pan with parchment paper and spread the batter as evenly as you can.

spreading the batterOnce the batter is spread out, sprinkle on the whole bag of chocolate chips and gently press them in. Then the pan goes into the oven for about 15 minutes until lightly browned.

baked blondiesYummmmmm.

I used a round cutter to cut the blondies out into perfect circles.

perfect blondiesThis is originally my moms recipe but I tweaked it a bit. Here’s my version:

Blondies
 
Ingredients
  • ½ cup shortening
  • ½ cup margarine
  • 1 pound (1 box) light brown sugar
  • 3 Tbs. hot water
  • 3 eggs
  • 3 cups flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. butter flavor (optional)
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a half sheet pan or jelly roll pan (13x18 inch) with parchment paper.
  3. In a small saucepan melt the shortening, margarine, and sugar.
  4. Add in the water and stir to combine. Allow to cool.
  5. Pour the cooled mixture into the bowl of an electric stand mixer fitted with the paddle attachment.
  6. Add in the eggs and mix to combine.
  7. Then add in the dry ingredients and flavorings.
  8. Spread the batter evenly in the parchment lined pan.
  9. Sprinkle the chips on top and gently press them into the batter.
  10. Bake for 15-20 minutes until light brown. Do not bake too long or the blondies will be dry.
  11. Cool and cut into squares.