Chocolate Chip Cookies

 

 

It’s been weeks since I have been able to post! This year more I have been covered up with orders for my boards, ice cream scoops, birdhouses and honey sticks. Most all of the orders have been shipped with a few that were ordered late that will ship this week. If you ordered from me I want to thank you very much and hope you loved everything. If you are giving as gifts, I hope everyone enjoys them. I sure would love to see pictures from your kitchen!

My wife and I spent the afternoon yesterday making Chocolate Chip Cookies, 6 dozen! 🙂 In just a while we are planning to make 4 dozen our Heath Candy bar cookies.

This chocolate chip recipe was given to me many years ago from a friend. It is not the traditional Hershey chocolate chip recipe, these cookies are a chewy chocolate chip cookie. Everyone has their preference but I really like a chewy cookies with medium thickness and a ratio of 50/50 chocolate to dough.

Ingredients:
1 pound unsalted butter (room temperature)
1-3/4 cups granulated sugar
2-1/4 cups packed light brown sugar
4 eggs (room temperature)
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds of chocolate, chips, chunks mixed plus a little chopped

I use King Arthur pastry and bread flour. f you have not been to their web site and you like to bake, you need to visit their site! 🙂

To get started, preheat oven to 350 degrees F. Line all of your baking sheets with parchment paper.

Sift all of your dry ingredients into a separate bowl.

In a large mixing bowl of your electric mixer fitted with paddle attachment, cream together butter and sugars.

Add eggs one at a time, mixing well after each.

Reduce speed to low and add your dry ingredients and vanilla. Stop mixer, remove and clean off paddle. Now addd your chocolate and mix using spatula or by hand.

I like to use a scoop to keep all the cookies about the same size. Bake until lightly browned, but still soft about 12-14 minutes depending on your pan and oven.

Walnut cutting board, click picture to see more!

Merry Christmas to you and your family!!

 

Cheese boards, cutting boards and charcuterie platters

 

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Ultimate Chocolate Chip Cake

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Chocolate Chip Cake using a Tube Pan

Let me tell you that this chocolate chip cake has 14 ounces of chocolate!!  It is so moist and full of chocolate and so very easy to make. I have been making this cake for over 15 years and from the very first time I made it my children immediately said it was their favorite. They are now grown and it is still their favorite! I get request to make this cake from everyone I know because it is that good.

You can also make this cake using a bundt cake pan instead of a tube pan.

Chocolate Chip Cake using a Bundt Pan

I modified the original recipe many years ago so that I could use more chocolate and to make it really moist. In 2004 I won first place with the cake in a local baking contest.

Above are my ingredients. Preheat your oven to 350 degrees or 325 for confection oven.

Start by grating your semi-sweet chocolate squares, the picture above shows the remaining grating chocolate after mixing the batter. This grated chocolate will be used on top of the cake after baking.

Mix cake mix, pudding, oil and milk. Add eggs one at a time, beat throughly but be sure not to over beat. Stir in chocolate chips and all but 2/3 cups of grated chocolate.

Above is the batter after adding the grated semi-sweet chocolate. Once the cake batter is ready, pour into your prepared pan. You can bake this cake in either a bundt pan or tube pan. This time I used a tube pan but either will work fine. Be sure to prepare your pan with a good spray of Bakers Joy. If you miss this step you will not be able to remove the cake from the pan. Bake for about 50 – 55 minutes or until done depending on your oven.

After the cake has cooled approximately 10-12 minutes, I remove from the pan and then top with the remaining grated semi-sweet chocolate. Once the cake has completely cooled I dust with 10x sugar.

I almost didn’t get a picture of the cake after it was cut, it gets eaten so fast because it is sooo good!!

Give this recipe a try, I promise you will love it! Here is my recipe.

1 -box Duncan Hine Deluxe Yellow Cake Mix
1 – 3 oz box instant vanilla pudding
1 – cup cooking oil
1 – cup milk 2% or higher
4 large eggs
8 oz semi-sweet chocolate squares – grated
6 oz semi-sweet chocolate chips

This is the Ultimate Chocolate Chip Cake!

From my home to yours, I want to wish everyone 

a very Happy & Joyous Holiday Season!

Happy Baking!

Michael

Ultimate Southern Pound Cake

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