Tag: double chocolate chunk

How to make Chocolate Chunk Cookies Recipe
How to make soft, slightly chewy chocolate chip cookies, with lots of chocolate inside. You can feel it melt in your mouth, or have it with a glass of cold milk

Home Cooking Adventure
Ingredients
Makes about 24-30 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
extra chocolate chunks for topping, optional
1.Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refract the dough for about a couple of hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several months.
June 2, 2021
How to make Double Chocolate Muffins Recipe
These double chocolate muffins are made with whipped cream. We don’t need to add butter or oil, the fat in the whipped cream is enough to make one of the more moist muffins ever. Pairing this with chocolate is great. The muffins don’t stick to the muffin paper cups at all, they come out very easily.

Home Cooking Adventure
Ingredients
Makes 12 muffins
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup (250 g) heavy cream
1/3 cup (40g) cocoa powder
2 tsp baking powder
1 2/3 cups (210g) flour
4 oz (120 g) bittersweet chocolate
Directions
1. Preheat the oven to 180C (350F). Line the muffin tins with paper cups. Cut the chocolate in small chunks.
2. In a large bowl place the eggs, sugar, salts and vanilla extract. Mix well until thick, creamy and pale yellow colored. Whip heavy cream until stiff peaks form.
3. Add cocoa powder over the whipped heavy cream and mix to combine.
4. Add whipped cream to eggs mixture and mix well.
5. Add baking powder and flour and mix to combine.
6. Fold in the chocolate chunks and keep about 2 tbsp of chocolate for topping.
7. Spoon mixture into the muffin cups. Add the remained chocolate chunks on top of them.
8. Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool a bit over a wire rack before serving. If the chocolate on top melted entirely add some more chunks while they are still warm to get a nice look on top.

May 27, 2021
How to make Double Chocolate Chunk Cookies
These chocolate cookies are a delight for any chocoholic. What can you say more: Chocolate, chocolate and again chocolate. These are the main ingredients of these cookies. Is that easy.
Home Cooking Adventure
Ingredients:
Makes about 2 dozen cookies
4 ounces (120 g) bittersweet chocolate
1/2 cup (1 stick-110g) butter
2 large eggs
1 1/4 cup (250g) granulated sugar
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (3g)salt
1/2 tsp (2g) baking soda
1 1/2 cups (8 ounces-240g) chocolate chunks or chocolate chips
Directions
1. Preheat the oven to 325 F (165 C). In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
2. Melt the butter and 4 ounces of bittersweet chocolate together over low heat or bain marie. Remove from heat and add the vanilla extract.
3. Combine the eggs and sugar and beat at medium speed with a hand mixer until light and fluffy, about 3 minutes. Add the chocolate mixture and stir until well combined.
4. Add the flour mixture and stir until just combined. Fold in the chocolate chips or chocolate chunks.
5. Drop 1-1/2 tablespoon portions 2-inches apart onto a baking sheet lined with parchment paper.
6. Bake for no longer than 13 minutes — they should be slightly underbaked so the interior stays chewy and soft. Remove the whole sheet of parchment to a cooling rack and cool until just warm and set.

May 17, 2021