Chocolate Archives

Category: Chocolate

01
Nov
2014

Candied Citrus Peels

categories: Candy, Chocolate, Desserts, Holidays!

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Candied citrus peels (orange and lemon), dipped in chocolate are a unique, sweet treat to make and give to friends and family during the holidays!
Over the years, I’ve made chocolate drizzled, Candied Citrus Peels, made from oranges and lemons during the holidays, to add to the gift baskets of Christmas goodies I give to friends and family. They are delicious and are a unique treat!

Candied citrus peels are easy to make and require only a few ingredients. I found these to be quite a unique gift idea, and they are delicious, too! I’ve made this recipe using both orange AND lemon peels. Both are wonderful, but my personal favorite is definitely the candied orange peels, because I might possibly have a genetic weakness for chocolate and orange… oh mercy!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Candied Citrus Peels Is Fairly Simple But Has a Few Steps

These take a bit of prep work (nothing hard at all, though), and involves several hours of drying time, but the results are worth it, especially when you consider how inexpensive these are to make, when contrasted with how expensive they are to BUY!

The process is pretty simple. Basically you repeat the cooking process three times to rid the citrus peels of bitterness. then the peels are cooked in a simple sugar syrup. The peels are then fully dried, then decorated the next day with a chocolate coating or drizzle (to fancy them up)! That’s it! You can make as many, or as few as you like.

How Candied Citrus Peels Are Made

Boil citrus peel strips in water, then drain and boil again two more times. This process is done, because it softens the peels and removes some of the bitterness.

After boiling the peels 3 times, cook the candied citrus peels in a sugar/water mixture for 15 minutes.

Dry Candied Citrus Peels Overnight

Dry the cooked candied citrus peels on wire racks overnight or until completely dry.

After drying completely overnight, the peels are now completely dried, and are not as shiny. The candied citrus peels can be eaten now, as is, or they can be decorated with white or dark chocolate.

Decorating Citrus Peels With Chocolate Makes Them Look Fancy

Here are some of the candied citrus peels (orange), dipped 3/4 of the way in melted semi-sweet chocolate. Chocolate and orange is a favorite flavor combination for me.

Below are the candied citrus peels (lemon), dipped in white chocolate and drizzled with melted semi-sweet chocolate.

Here are more of the orange candied citrus peels, but these have been drizzled with semi-sweet chocolate.

And last but not least, here are some of the orange peel slices, dipped in white chocolate, then drizzled with semi-sweet chocolate. See how many ways you can decorate candied citrus peels?

Hope you will give these candied citrus peels a try this holiday season (remember citrus is in season during this time of year), and enjoy! Thank you for stopping by, and I hope you will come back soon for more delicious recipes.

Looking For More Christmas Goodies?

You can find ALL of my Christmas candies and goodies in the Recipe Index, located at the top of the page. A few favorites include:

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The original recipe source is unknown. I copied it down onto a 3×5 card over 15 years ago, but have no record of where I got the recipe from

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Candied Citrus Peels

Prep Time

1 hr 5 mins

Cook Time

15 mins

Inactive Drying time

4 hrs

Total Time

5 hrs 15 mins

Candied citrus peels (orange and lemon), dipped in chocolate are a unique, sweet treat to make and give to friends and family during the holidays!

Category: Candy

Cuisine: American

Keyword: candied citrus peels

Servings: 72 (Approximately 6 dozen pieces)

Calories Per Serving: 13 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Oranges or lemons (Enough to make 2 cups of sliced peels. I used 6.)
Water
1 cup sugar (for syrup)
1/4 cup sugar (for rolling cooked peels in, (IF NOT DIPPING IN CHOCOLATE)
Semi-sweet chocolate
White chocolate

US Customary - Metric

Instructions

Score your orange or lemons with sharp knife. Cut peel into thin strips. Remove as much of the white "pith" as possible (it's really bitter).
Put the peel strips into a medium saucepan. Cover the peel with cold water. Bring to a boil over medium high heat. Once it begins boiling, reduce heat and simmer for 8 minutes. Drain water.
**Repeat the above process with the peels 2 more times.**
Once you have boiled the peels 3 times, wash the pan and set peels aside.
In medium saucepan, bring 1/2 cup water and 1 cup granulated sugar to a boil, stirring twice. Once water is boiling and sugar is dissolved, add the peels to the pan. Simmer peels in syrup on low heat for about 15 minutes (most of the syrup will be absorbed).
Remove peels with tongs to wire rack. **IF YOU ARE NOT PLANNING TO DIP FINISHED SLICES IN CHOCOLATE, THEN ROLL THEM IN SUGAR AFTER THEY HAVE DRIED FOR ABOUT AN HOUR** Place sugar coated peels back on rack to dry at least 4 hours, but preferably overnight. IF YOU ARE DIPPING OR DRIZZLING THESE IN CHOCOLATE, THIS STEP IS NOT NECESSARY!
To decorate, melt semi-sweet chocolate or white chocolate (or both in separate batches) in a double boiler or in the microwave, depending on how you choose to decorate the peels. Be careful not to burn the chocolate. If melting them in microwave, cook in 30 second intervals, stirring after each 30 seconds, until smooth. Dip or drizzle melted chocolate over peels and place back on wire rack to completely dry. Keep peels stored in a cool place to prevent chocolate from melting. Enjoy

Recipe Notes

The cook time indicated INCLUDES approximately 4 hours of drying time...don't freak out and think these take that long to actually prepare. The whole cooking process takes about an hour and a half to get them to the point of being ready to dry.

Caloric calculation does NOT include optional chocolate drizzle.

Nutrition Facts

Candied Citrus Peels

Amount Per Serving (1 piece (without choc. drizzle)

Calories 13

% Daily Value*

Carbohydrates 3g1%

Sugar 3g3%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Oct
2014

Rich Chocolate Mini-Cakes

categories: Cakes, Chocolate, Desserts

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Made in mini-muffin pans, you will LOVE these fudgy, rich chocolate mini-cakes, drizzled with white chocolate icing. Recipe makes 24 decadent treats!

Sweet, dense, fudgy, amazingly delicious! These are just a few of the words I would use to describe these Rich Chocolate Mini-Cakes! I found this recipe online at Hershey’s Kitchens several years ago, and am sure glad I did!

Recently I made these for a chocolate-themed dinner party with friends. I was responsible for bringing several chocolate-based treats, and this is one of the “small bite” desserts I made.

I don’t have photos of them while I prepared them, but they are easy enough to make with the instructions below.

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Why We Love These Rich Chocolate Mini-Cakes

These miniature “chocolatey” cakes are rich and decadent. They are made in miniature muffin tins, so this recipe makes 24 mini-cakes. Each cake may be fairly small in size, but they make up for it in FLAVOR! They are unbelievably moist, dense, and completely, ridiculously, “chocolatey”!

The rich chocolate mini-cakes were a cinch to make and were perfect, small bite treats to add to the dessert tray offerings. Everyone loved them, and I recommend them, without hesitation. Hope you will give them a try… you won’t be disappointed!

Looking For More CHOCOLATE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful chocolate desserts you’ll enjoy, including:

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Original Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5190

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Rich, Chocolate Mini-Cakes

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Made in mini-muffin pans, you will LOVE these fudgy, rich chocolate mini-cakes, drizzled with white chocolate icing. Recipe makes 24 decadent treats!

Category: Dessert

Cuisine: American

Keyword: chocolate mini-cakes

Servings: 24 mini-cakes

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mini-cakes:

2/3 cup all purpose flour
1/2 cup granulated sugar
3 Tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 Tablespoons vegetable oil
1 teaspoon vanilla extract

For Chocolate Glaze:

2 Tablespoons butter
2 Tablespoons cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

For White Drizzle:

1/2 cup white chocolate chips
1 Tablespoon vegetable shortening (do NOT use butter, margarine or oil!)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly grease or spray miniature muffin cups (1 3/4 inches in diameter). Set aside.
To Make the Mini-Cakes:
In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the water, oil and vanilla to the dry ingredients. Mix ingredients together until well blended. The batter will be fairly thin, so don't worry. Carefully spoon the batter into the greased muffin cups (these can be made in two batches if you only have one muffin pan). Fill each muffin cup 2/3 of the way full.
Bake at 350 degrees for 12-14 minutes or until the top springs back when you gently touch it in the middle. When done, remove the muffin pan to a wire rack to cool. Let them cool for 3-4 minutes, then remove cakes from the muffin pan. (If making in two batches, clean pan, re-grease it and repeat previous directions for rest of the batter).
Make sure cakes cool completely before glazing.
To Make the Chocolate Glaze:
Melt the 2 Tablespoons of butter in a saucepan on low heat. Stir in the 2 Tablespoons water and 2 Tablespoons cocoa. Cook, stirring constantly until smooth, and slightly thickened, but do not let mixture come to a boil. Remove the pan from heat and let it cool slightly. Add the powdered sugar and vanilla in gradually. Whisk the sauce as you add the sugar until mixture is smooth and lumps are gone.
Carefully spread the chocolate glaze over the tops of each cooled mini-cake. Place frosted cakes on a wax-paper or parchment lined baking sheet. Refrigerate cakes for 10-15 minutes to let the glaze "set" and firm up. While the cakes are refrigerating, prepare the white drizzle.
To Make The White Drizzle:
Place 1/2 cup white chocolate chips and 1 Tablespoon of shortening into a microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds. Remove and stir until smooth. If it is necessary, microwave the chips an additional 10-15 seconds, just until the chips can be stirred and become smooth. Let cool slightly. Drizzle this onto the mini-cakes.
Let drizzle firm up a bit, then serve and enjoy!

Nutrition Facts

Rich, Chocolate Mini-Cakes

Amount Per Serving (1 g)

Calories 98 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 47mg2%

Potassium 29mg1%

Carbohydrates 14g5%

Sugar 11g12%

Vitamin A 30IU1%

Calcium 12mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Oct
2014

Chocolate-Dipped Coconut Macaroons

categories: Chocolate, Cookies, Desserts, Holidays!

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You’ll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they’re a delicious chewy treat for eating and gift giving!

The holidays are coming… the holidays are coming! Hope that fact doesn’t stress anyone out! This is the time of year I begin planning out the goodies I will make for my family and friends during the holiday season. Do you plan your Christmas goodies, too? My list this year will include these easy and delicious Chocolate-Dipped Coconut Macaroons!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do You Like Chocolate-Dipped Coconut Macaroons?

I really like the slightly crisp outside on these wonderful, sweet cookies. The inside is chewy coconut and tastes amazing. The taste of these chocolate-dipped coconut macaroons is complemented by dipping the bottoms of each treat in melted chocolate, then drizzling some on top. Yum!

If you like coconut and chocolate, you’re gonna love these chocolate-dipped coconut macaroons! They are very easy to make, and taste great any time of the year.

I tend to make these yummy treats each December for the holidays. They are easy to plate up, and are fun to give to friends and neighbors for Christmas. There’s a lot of love shown to those you care for, when you give them a homemade food gift!

The chocolate-dipped coconut macaroons are full of flavor! Go ahead… grab one. There’s enough to share! The recipe makes 2 dozen, so I saved you one. Yum.

These chocolate-dipped coconut macaroons are a great treat to add to your homemade food gift list to bless family or friends with over the holidays, or ANY TIME during the year.

The recipe makes approximately 2 dozen of these beautiful macaroons, and they are pretty simple to make. The coconut cookie mixture is mixed, formed into balls, then baked. Once done, the bottoms are coated with chocolate, then chocolate is drizzled over the tops. EASY!

I hope you will give them a try! They’re fun to make them during the holidays, but since when do we need a special holiday to eat a great cookie, right? I really hope you enjoy these delicious macaroons!

Looking For More Christmas Goodies To Make?

You can find all my desserts in the Recipe Index at the top of the page. Some of our favorite holiday goodies to eat (and give to others) include:

Interested In More Recipes?

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Recipe Source: http://www.bakerita.com/black-bottomed-coconut-macaroons/

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Chocolate-Dipped Coconut Macaroons

Prep Time

50 mins

Cook Time

13 mins

Total Time

1 hr 3 mins

You'll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they're a delicious chewy treat for eating and gift giving!

Category: Cookies

Cuisine: American

Keyword: macaroons

Servings: 24

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookies

5 cups shredded , sweetened coconut (20 oz.)
6 large egg whites
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For chocolate base and drizzle

6 oz. semi-sweet chocolate
1 Tablespoon vegetable shortening

US Customary - Metric

Instructions

In a large bowl, place the egg whites, sugar, salt, vanilla and almond extract. Whisk these ingredients together until they are fully incorporated; mixture will be a bit foamy. Add the coconut to the egg mixture, and stir until well combined. Cover the bowl with plastic wrap; refrigerate for approximately 30 minutes. This mixture will thicken.
While mixture is refrigerating, preheat your oven to 375 degrees. Make sure your oven racks are set in the middle and lower positions. Place parchment paper on the bottoms of two large baking sheets. Spray the parchment paper with a non-stick spray or grease the paper.
With wet (clean) hands, roll 1 Tablespoonful of the macaroon mixture into a round ball. (You can also use a cookie scoop if desired, but find it easier to use my hands). Place each of the "dough" balls onto the prepared baking sheets, spacing them 1 inch apart. You should have approximately 24 macaroons.
Bake macaroons at 375 degrees for 13-15 minutes. Halfway through baking time, rotate baking sheets (from one rack to the other for even baking). When done, the macaroons should be light golden brown on top. Remove from oven. Keep macaroons on the baking sheets while they cool, for about an hour. They need to be completely cooled before removing from baking sheets or dipping in chocolate glaze. Once macaroons have completely cooled, lay a clean piece of parchment paper on counter, then make the chocolate glaze.
To make glaze: Melt the semi-sweet chocolate and 1 Tablespoon shortening in a microwave. Cook on high for 45 seconds. Stir, then continue to cook in 30 second increments, stirring after each increment, until chocolate is smooth. Be careful not to overcook and burn the chocolate.
Carefully (macaroons are delicate) dip the bottom of each macaroon into the melted chocolate (just enough to cover), then place macaroon on clean parchment paper to let chocolate harden. Repeat with remaining macaroons. Use remaining chocolate to decoratively drizzle over tops of macaroons.
Let macaroons cool, at room temperature, until the chocolate is completely "set". This will take about 30-45 minutes. Keep macaroons stored in an air-tight container for best results! Hope you enjoy them!

Recipe Notes

Note: If you do not want to use vegetable shortening when you make the chocolate glaze, simply omit it, and proceed per instructions. I use it, because I it thins out the chocolate slightly, and makes the chocolate a bit shinier, but choose your own preference!

Nutrition Facts

Chocolate-Dipped Coconut Macaroons

Amount Per Serving (1 macaroon)

Calories 184 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Sodium 123mg5%

Potassium 132mg4%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 17g19%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 8mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Sep
2014

Chocolate Creme Brulee

categories: Chocolate, Desserts

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Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.
My husband LOVES Creme Brulee. He also LOVES chocolate. So when I found this recipe for Chocolate Creme Brulee, how could I go wrong? Chocolate AND Creme Brulee???… whoa. That’s a winning combo, in my book!

I found the original recipe on Pinterest a while ago, and finally decided to try a chocolate version of this classic dessert. My husband had just finished taking a few more continuing ed. classes to renew his Real Estate Appraisal License once again. I wanted to celebrate with one of his favorite desserts! He was pleasantly surprised… and enjoyed these very much!

If you like creme brulee, I highly recommend this delicious chocolate version. Perhaps you would like to make a non-chocolate version? Check out one of my recipe for Classic Creme Brulee! I think you will love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do I Need Special Equipment To Make Chocolate Creme Brulee?

This delicious treat is a nice and easy, yet impressive dessert to serve to those you love. I have a creme brulee set (a birthday present from years ago). I’ve given directions which include a way for you to make this without specialty pans. All you will need are four 6oz. ramekins and a cake pan (with sides).

To make the hardened sugar top, I use a chef’s kitchen blowtorch. That is not necessary, because you can also use your oven broiler to do this. The instructions are in the printable recipe.

Chocolate Creme Brulee Is Easy To Make

Making this treat is pretty easy! A chocolate custard-style base is cooked and then poured into ramekins and baked. Once baked, the desserts are refrigerated until very cold.

Here are 4 ramekins filled with chocolate creme brulee, straight out of the oven. They are now ready to refrigerate until they have fully chilled. Later we will sprinkle the top of each dish with granulated sugar and take a blow torch to them. THAT’S where the magic happens!

The Crisp Sugar Top Is Fun To Crack Into On Creme Brulee

This dessert is so easy to prepare, and there’s nothing more fun than to crack into the hardened sugar “shell” on top. Granulated sugar is heated with a cook’s blowtorch and it forms a hard shell on top. Now to crack into it, and enjoy every bite!

See how the torched/broiled sugar topping cracks? Do you see all that delicious chocolate creme brulee underneath it? YUM.

Sure hope you enjoy this delicious chocolate creme brulee dessert! Have a GREAT day, and stop by again soon!

Looking for More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful dessert recipes, including:

Interested In More Recipes?

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Recipe Source: http://www.melangery.com/2013/02/chocolate-creme-brulee-have-most.html

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0 from 0 votes

Chocolate Creme Brulee

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.

Category: Dessert

Cuisine: American

Keyword: chocolate creme brulee

Servings: 4 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups heavy whipping cream
1/4 cup granulated sugar
1 pinch salt
3 oz. bittersweet chocolate , finely chopped
1 teaspoon vanilla extract
3 egg yolks
4 Tablespoons granulated sugar (For garnishing the top of the cooked creme brulee)

US Customary - Metric

Instructions

Preheat oven to 300 degrees. Bring a large pot of water to a full boil. While the water is boiling, prepare the recipe.
Place the finely chopped chocolate pieces into a heatproof bowl.
Add the whipping cream, 1/4 cup sugar, and the salt to a saucepan. Stir and cook over medium heat for approximately 5 minutes (until you can see the steam beginning to rise). Do not boil. Remove the hot cream mixture and pour it over the chocolate pieces. Let it stand for a couple minutes, then whisk it to combine. Mixture should be smooth.
Beat the egg yolks and vanilla in a medium sized bowl until smooth. Slowly and in a very thin stream, pour (just a little at a time) the hot chocolate mixture into egg yolk mixture, whisking constantly. You don't want the eggs to scramble, so do this slowly and stir continually. Once mixture is fully incorporated and smooth, pour the mixture into four 6 oz. ramekins.
Using A Standard Creme Brulee Pan And Rack? Prepare the recipe. Place ramekins and rack in pan. Place the pan onto a middle baking rack. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.
Preparing This Without A Creme Brulee Pan And Rack? Take a dish towel and get it damp. Lay it in the bottom of a baking pan (with sides). The damp towel is there so ramekins don't move around while baking. Place ramekins on towel in pan. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Place the pan onto a middle baking rack. Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.
Remove baking pan from oven; and remove ramekins from pan. Chill ramekins for 4-6 hours (can even chill overnight!), to ensure they are fully "set" and cold. Right before serving, sprinkle 1 Tablespoon granulated sugar over the top of each ramekin. Use a kitchen torch to brown/crystallize the top OR place under the oven broiler to brown (about 2-3 minutes). If broiling, keep a close eye on the dessert, so it won't burn. Enjoy!

Nutrition Facts

Chocolate Creme Brulee

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 33g206%

Cholesterol 310mg103%

Sodium 63mg3%

Potassium 224mg6%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 32g36%

Protein 5g10%

Vitamin A 1945IU39%

Vitamin C 0.7mg1%

Calcium 108mg11%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Aug
2014

Orange Meringue Kisses

categories: Chocolate, Cookies, Desserts

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Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy “cookie” you will enjoy! Easy prep, and a long, low temp. bake time.

Today I am sharing a delicious recipe I found online a few years ago for Orange Meringue Kisses (from Saveur Magazine). These light meringues with a hint of orange are fantastic!

Do you like to eat meringues? I do. There’s something about a “light as air cookie” with a crunchy exterior that I find quite lovely! The original recipe called for sandwiching two of the meringues together with a “glue” of white chocolate, but I decided to let them stand on their own as a single meringue.

I fancied them up a bit by dipping the bottoms of the meringue in a semi-sweet chocolate mixture. Once that hardened, I drizzled then with more chocolate (semi-sweet and white). Chocolate and orange is a favorite flavor combination of mine, and this pairing proved to be no exception. Delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make Orange Meringue Kisses With A Few Ingredients

With only a few very basic ingredients, you can make these delicious orange meringues in no time at all. They are very easy to make! The majority of the time needed to make these crispy light cookies is simply letting them cook slowly in the oven. While they’re cooking on a really low temp, you can relax, or work on other projects. How easy is that?

Meringues Bake And Then Are Decorated With Chocolate

Here is a photo of what the orange meringue kisses looked like straight out of the oven. They are ready to eat as soon as they cool, but I like to embellish them! Nothing too fancy, but now we will fancy them up a bit!

Decorating Orange Meringue Kisses

First, “paint” the bottoms of the meringues with melted chocolate. Let them dry, then dip half of the meringue in chocolate. Place the “painted” meringues on wax paper to let the chocolate firm up. Semi-sweet chocolate AND white chocolate chips were to used to drizzle on the orange meringue kisses.

Once the semi-sweet chocolate hardens, drizzle a bit of melted white chocolate over the tops. I even experimented with the shapes of the meringues (as you can see in this photo). When the chocolate firms up and hardens, the meringue cookies are ready to enjoy! You will be surprised how light, airy, and crunchy they are!

I really hope you will enjoy making AND eating these crunchy orange and chocolate flavored meringues. Remember to keep them in an airtight container, to ensure maximum crispness! Sure hope you enjoy them! Have a great day.

If you enjoy these treats, be sure to check out my recipe for Raspberry Chocolate Meringues! They are absolutely delicious, too! You can find ALL of my dessert recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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Recipe Adapted From: http://www.saveur.com/article/Recipes/White-Chocolate-and-Orange-Meringues

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0 from 0 votes

Orange Meringue Kisses

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy "cookie" you will enjoy! Easy prep, and a long, low temp. bake time.

Category: Cookies

Cuisine: American

Keyword: orange meringue kisses

Servings: 36 cookies

Calories Per Serving: 53 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meringues:

3/4 cup granulated sugar
4 egg whites
2 teaspoons orange extract
10 drops yellow food coloring
2 drops red food coloring

For Garnish:

6 oz. semi-sweet chocolate chips , melted
1 teaspoon vegetable shortening (melted, with the chocolate chips)
1/4 cup white chocolate chips , melted

US Customary - Metric

Instructions

Preheat oven to 200 degrees F.
In a medium bowl, place the sugar and the egg whites. Whisk this mixture in the bowl, over a saucepan of simmering water. Be careful not to get any water into the bowl. Continue stirring until the mixture reaches 140 degrees on an instant read thermometer. Once the mixture reaches correct temp., remove the bowl from the pan.
Beat the egg white/sugar mixture with a hand mixer for about 6 minutes, or until it has cooled down.
Once egg white mixture is cool, add the orange extract and the drops of food coloring; Beat until the colors are well combined.
Spoon the meringue into a pastry bag that has a 3/8" star tip on it. Pipe the meringue mix into 1" circles onto a baking sheet lined with parchment paper.
Bake at 200 degrees for approximately 2 hours, or until the meringues are crisp and dry. Once they are at this point, just turn off the oven; let the meringues finish cooling completely in the oven before removing. Place on wire rack to cool.
Melt the chocolate chips and the shortening in the microwave (30 seconds-remove, stir...repeat for 20 seconds,if necessary, stir. Be careful not to burn chocolate.
Using a pastry brush, "paint" the chocolate onto the bottoms of the meringues. Let dry. Paint the chocolate onto one side of the meringues. Let harden.
Melt white chocolate the same method as for chocolate chips. Drizzle white chocolate over the hardened semi-sweet chocolate. Enjoy!

Recipe Notes

Store in covered container. When exposed to air too long, meringues can become "tacky" and lose their crispness.

Nutrition Facts

Orange Meringue Kisses

Amount Per Serving (1 cookie)

Calories 53 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 7mg0%

Potassium 35mg1%

Carbohydrates 7g2%

Sugar 6g7%

Calcium 5mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Aug
2014

Chocolate Butterhorns

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.
Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog. Today’s recipe is for Chocolate Butterhorns. I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). After looking at the recipe, I thought these rolls sounded pretty good, so I gave them a try. Delicious!

The butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well. This chocolate butterhorns recipe makes 32 rolls, so freezing some for another time is a perfect option for busy families!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Chocolate Butterhorns

The recipe (as written) utilizes a bread machine. The dough is mixed and rises in the bread machine. The dough is then removed, rolled out, cut into portions, then chocolate pieces are added. Chocolate butterhorns are then rolled, rise again, and then are baked. That’s the instructions in a nutshell.

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

The answer is NO. If you don’t have a bread machine, there are a couple other options, shown below.

Option #1: You can mix the dough in a stand mixer, with a dough hook.
Option # 2: You can also mix the dough by using your muscles and mixing the dough by hand.

Once Dough Is Mixed By Hand

If making the dough by hand (or stand mixer), once your dough has been mixed, place it in a lightly greased mixing bowl. Cover the dough, and place in a warm spot. Let the dough rise until it has doubled in size.

Once the dough has doubled in size, simply follow the remaining instructions in the recipe card for rolling them up, filling, baking, etc.

The dough is rolled into a circle, then cut into individual rolls. Once cut, the dough is topped with semi-sweet chocolate, rolled into crescent shapes, and baked.

To Serve

Once done, the warm butterhorns are lightly dusted with sifted powdered sugar and cocoa powder before serving.

Here is a picture of the rolls, fresh from the oven. They sure look good enough to eat!!!!

I hope you will give these soft, chocolate butterhorns a try…we really enjoyed them! I think they would also taste fantastic with seedless raspberry jam added to the chocolate chip filling! Wouldn’t THAT be decadent to sink your teeth into??? YUM.

Looking For More “From Scratch” Bread Recipes?

All of my homemade bread recipes are located in the Recipe Index, which can be found at the top of the page. A few favorites you might enjoy include:

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Recipe Source: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

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0 from 0 votes

Chocolate Butterhorns

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.

Category: Bread/Breakfast

Cuisine: American

Keyword: chocolate butterhorns

Servings: 32

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For dough:

1 cup milk
1/2 cup butter , melted
2 eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1 Tablespoon (heaping) dry active yeast

For rolls:

1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)

For Garnish: (optional-not included in caloric calculation)

1/4 cup powdered sugar
1 Tablespoon cocoa powder

US Customary - Metric

Instructions

Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges. Place a small amount of chocolate chips over the surface of each individual wedge. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
TO GARNISH: Once rolls are baked, lightly sift cocoa powder and powdered sugar over the top of each butterhorn. Serve warm, and enjoy!

Recipe Notes

No Bread Machine Available? Here are two options to prepare the dough: Lightly spray a large mixing bowl with spray. Option #1: Mix the dough in a stand mixer, with a dough hook. Option # 2: Mix the dough by hand (really takes muscles!). Once dough is mixed, transfer to the greased mixing bowl. Cover the bowl, place in a warm spot, and let dough rise until doubled in size. One doubled in size, continue with Step #2 in recipe.

Nutrition Facts

Chocolate Butterhorns

Amount Per Serving (1 butterhorn)

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 111mg5%

Potassium 35mg1%

Carbohydrates 21g7%

Sugar 8g9%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Jul
2014

Easy Chocolate Mousse

categories: Chocolate, Desserts

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Make light and creamy, easy chocolate mousse in about 10 minutes! This yummy treat can be eaten as is, or added to cakes or puff pastry!

If you enjoy decadent desserts, you will love this very easy to prepare recipe for Chocolate Mousse! This classic dessert can be eaten just as it is, or it can be used as filling for other desserts! The possibilities are endless! For a creamy light chocolate dessert, it sure can be flexible!

You can also sandwich chocolate mousse in between layers of baked puff pastry or cakes, with fresh fruit (raspberries or chocolate go especially well with this creamy treat).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Chocolate Mousse Only Takes About 10 Minutes To Make!

From start to finish, this easy chocolate mousse dessert will only take about 10 minutes to prepare. Gelatin, whipping cream, sugar, vanilla and cocoa powder are about the only ingredients needed to make this dessert!

After being fully blended until light and fluffy, the dessert is chilled in the refrigerator. Once the chocolate mousse is nice and cold, it can be served as a wonderful dessert! Hope you enjoy it!

Looking For More Creamy DESSERT Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. The desserts include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: https://www.hersheys.com/recipes/recipe-details.aspx?id=5146

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0 from 0 votes

Easy Chocolate Mousse

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make light and creamy, easy chocolate mousse in about 10 minutes! This yummy treat can be eaten as is, or added to cakes or puff pastry!

Category: Desssert

Cuisine: American

Keyword: chocolate mousse

Servings: 4 servings

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1/2 cup granulated sugar
1/4 cup Hershey's cocoa powder
1 cup (1/2 pint) COLD whipping cream (I use heavy whipping cream)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the cold water in a small cup or bowl. Sprinkle the gelatin powder over the top of the water. Let the mixture stand for 1 minute (this softens the gelatin). Add the boiling water to the gelatin mixture; stir until the gelatin has completely dissolved in the hot water. Set aside and let mixture cool slightly.
In a medium sized bowl, mix the granulated sugar and the cocoa powder together to combine. Add the whipping cream and the vanilla extract. Using an electric mixer, beat on medium speed until the mixture is stiff (you may need to scrape the bottom of the bowl occasionally). Add the gelatin mixture to the cream mixture. Beat until it is well blended.
Place mousse into individual serving cups, cover and refrigerate until completely chilled. Serve and enjoy!

Nutrition Facts

Easy Chocolate Mousse

Amount Per Serving (1 serving)

Calories 320 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 81mg27%

Sodium 26mg1%

Potassium 126mg4%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 875IU18%

Vitamin C 0.3mg0%

Calcium 46mg5%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Jul
2014

Raspberry Chocolate Meringues

categories: Chocolate, Cookies, Desserts

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Raspberry Chocolate Meringues are light, airy, crunchy and delicious “cookies”, with the bottom of each meringue dipped in chocolate!

Happy Fourth of July! Here’s a great recipe I found from my good friend Betty Crocker! (You’ve heard of her, right?) I adapted “her” recipe just a bit to include chocolate.

YUM! Who doesn’t like the flavor combination of chocolate and raspberry? I know this is one of my favorite flavor combos (next to my all-time favorite of orange and chocolate…but that’s another post!). If you enjoy orange and chocolate flavor combos, be sure to check out my other meringue recipe called Orange Meringue Kisses!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Is It Difficult To Make Raspberry Chocolate Meringues?

No. If you have never made meringues before, don’t sweat it…they are very easy to prepare. The only time these really take to prepare is the 15-20 minute prep time and a 2 hour baking time on low heat. Make these raspberry chocolate meringues, throw ’em in the oven, then kick back and watch a good movie or read a great book while they are slowly cooking! Easy!

What Exactly Is A “Meringue”?

According to the dictionary, a meringue is “an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies. Individual meringues are often filled with fruit or whipped cream.” So there ya have it. That’s what a meringue is.

When you bake them, they become glorious little crunchy puffs of goodness, and it feels like you are biting into air! Except in this case, the “air” tastes like raspberries and chocolate! Are you following all of this? I hope so.

Hope you enjoy these yummy Raspberry Chocolate Meringues! They are really good! Have a great day, and be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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Recipe Adapted From: http://www.bettycrocker.com/recipes/raspberry-meringues/1bcfabf2-fefe-4441-9704-faf540115dcd

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0 from 0 votes

Raspberry Chocolate Meringues

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Category: Cookies

Cuisine: American

Keyword: raspberry chocolate meringues

Servings: 36 meringues

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For meringues:

3 egg whites (at room temp!)
1/4 teaspoon cream of tartar
dash of salt
3/4 cup granulated sugar
1/4 cup seedless raspberry jam
5-6 drops red food color

For chocolate glaze:

6 ounces semi-sweet chocolate chips
1 Tablespoon vegetable shortening

US Customary - Metric

Instructions

Preheat oven to 225°F. Line baking sheets with parchment paper.
Place the egg whites, cream of tartar and salt in a medium bowl or the base of a stand mixer. Beat these 3 ingredients until soft peaks form. This will only take a couple minutes. Slowly add the granulated sugar to the egg white mixture. Continue beating until very stiff peaks form. This will take about 10 minutes. Add the raspberry jam and food color; continue to beat for 1 minute on high speed. Fill a pastry bag (use a decorative star tip) with the meringue mixture OR simply spoon 1-inch mounds onto the parchment paper-lined baking sheets.
Bake meringues at 225°F. for 2 hours or until crisp and dry (might take just a bit longer depending on your oven). Remove meringues from heat. Cool cookies completely before removing from the parchment paper.
Melt chocolate chips and shortening in microwave in 30 second intervals. Cook for 30 seconds; stir. If not melted, repeat. Do not burn the chocolate!
Carefully dip the bottoms of each meringue into the chocolate, then place on waxed paper to harden (chocolate side down-it's okay). If desired, drizzle a little chocolate over the tops of each meringue, as well. Let chocolate harden completely, then store in a completely covered container. If left out exposed to air, the meringues will become "tacky" and will lose some of their crunch, so this is very important!

Nutrition Facts

Raspberry Chocolate Meringues

Amount Per Serving (1 meringue)

Calories 54 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 6mg0%

Potassium 36mg1%

Carbohydrates 8g3%

Sugar 7g8%

Vitamin C 0.2mg0%

Calcium 3mg0%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Jun
2014

Chocolate Dream Cups with Raspberry Mousse

categories: Chocolate, Desserts

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Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!

What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).

The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.

Making The Edible Shells For Chocolate Dream Cups

The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!

The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!

Making the Raspberry Mouse Is Easy

It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.

Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

It looks so pretty when you add the raspberry puree into the mousse filling!

Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.

The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.

Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.

Time To Decorate The Chocolate Dream Cups!

Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila! You did it! Serve these chocolate dream cups with raspberry mousse at any event, and enjoy!

I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Dream Cups with Raspberry Mousse

Prep Time

4 hrs

Cook Time

0 mins

Total Time

4 hrs

Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Category: Dessert

Cuisine: American

Keyword: chocolate dream cups

Servings: 18 servings

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the chocolate shells:

1 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening

For the raspberry mousse:

1 pkg. (10 oz) frozen red raspberries, thawed
1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1 cup (1/2 pint) cold whipping cream
1/4 cup confectioner's sugar (powdered sugar)
1/2 teaspoon vanilla extract
3-4 drops red food color
18 miniature paper baking cups
whipped cream and decorative sprinkles (for garnish, if desired)

US Customary - Metric

Instructions

To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.

Recipe Notes

**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!

Nutrition Facts

Chocolate Dream Cups with Raspberry Mousse

Amount Per Serving (1 piece)

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 6mg0%

Potassium 66mg2%

Carbohydrates 7g2%

Sugar 5g6%

Protein 1g2%

Vitamin A 200IU4%

Vitamin C 0.1mg0%

Calcium 15mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Jun
2014

Mom’s Chocolate Chip Cookies

categories: Chocolate, Cookies, Desserts

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Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!

Truthfully, I have tried many recipes over the years. Especially the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this recipe.

I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips. Now THAT’S a classic cookie!

They were always delicious, but these taste BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe, originally. I’ve had it in my recipe box for years and years.

By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mom’s Chocolate Chip Cookies Are the BEST!

THIS Mom (yep… ME) loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven.

You know what kind of chocolate chip cookie I’m talking about, right? The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT.

Sounds like kind of a Three Bears thing going on here! My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.

These Cookies Are LARGE!

This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.

Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!

So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!) Hope you enjoy them.

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes include:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mom's Chocolate Chip Cookies

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Category: Cookies

Cuisine: American

Keyword: chocolate chip cookies

Servings: 18 large cookies (approx.)

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup cold butter = 2 sticks of butter
1 cup dark brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
12 oz. semi-sweet chocolate chips
1 cup pecans (or walnuts), chopped

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).
Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.
In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.
Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.
Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!

Recipe Notes

**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.

Nutrition Facts

Mom's Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 310 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 156mg7%

Potassium 175mg5%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 40IU1%

Vitamin C 0.1mg0%

Calcium 32mg3%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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