Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

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Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Chocolate Crackles

Crispy-crackly on the outside, soft and dark on the inside--these delightful cookies are a new favorite at our house.  We like them with chocolate chips, but they are terrific plain or with nuts, too. They are lighter than brownies or other fudge cookies that contain larger amounts of butter. 

• 4 ounces semisweet baking chocolate*
• 5 tablespoons soft butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chocolate chips -or- chopped nuts (optional)

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Preheat oven to 350 degrees.

Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally.  Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.

Sift together flour and baking powder and add to chocolate mixture.  Mix well and stir in chocolate chips or nuts.

Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart.  Bake for 12-14 minutes, until cookies are set.  Do not overbake, or cookies will become too crisp.

Makes 4 dozen.

*4 squares  

Fudge-a-Mocha Wacky Cake

Yes, there are Wacky Cake recipes all over the internet. But that's because this dense, fudgy cake is so easy to make, plus it's delicious! Like its depression-era cousin Boiled Raisin Cake, this cake contains no eggs. The ingredients can be mixed directly in the pan, so this is a recipe that kids (with some adult supervision) will enjoy making. Not in the mood for mocha? Just omit the instant coffee in the cake and the ganache icing. Unlike some "wacky" recipes, this version uses melted butter, rather than oil, and the amount of vinegar at two teaspoons is more than enough to provide good rise in reaction with the baking soda (some recipes use as much as two tablespoons of vinegar).

• 1-1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant coffee or espresso powder
  
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 6 tablespoons melted butter or margarine
  
• 1 cup cold water
• 1-1/2 teaspoons vanilla
  
• 2 teaspoons cider vinegar
  

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Preheat the oven to 350º. You will need an 8-inch square or 9-inch round pan (ungreased).

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan*. In the measuring cup, measure and mix together the cold water, instant coffee, and vanilla. Pour the liquid ingredients and melted butter into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly just until the vinegar is evenly distributed throughout the batter. If you prefer, you can also mix the batter in a bowl, then scoop into your baking pan (or greased muffin cups, if making cupcakes*).

Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely and spread with ganache.

Refrigerate the glazed cake for at least 30 minutes before serving to set the ganache. You can also forgo the ganache and sprinkle the cake with a little powdered sugar before serving (really delicious with a scoop of vanilla ice cream on the side!).

Mocha Ganachenocoupons

• 6 tablespoons heavy cream
• 1 cup semisweet chocolate chips
• 3/4 teaspoon instant coffee or espresso powder
  
• 1/4 teaspoon vanilla
  

Heat the heavy cream, vanilla, chocolate chips, and instant coffee in the top of a double boiler over gently simmering water, stirring until chips are melted and blended with cream. If mixture seems too thick, add a little more cream. Use immediately.

* If making cupcakes, grease 10-12 muffin cups (or use paper liners). Mix ingredients in a bowl, using method outlined above. Spoon batter into cups and bake until a toothpick inserted in center of cupcake comes out clean.

Toll House Marble Bars

The perfect chocolate chip cookie to make when you're in a hurry. My teenage son gives them a thumbs up, and he's a connoisseur of chocolate chip cookies. This recipe makes a thin cookie, not as thick and rich as the similar Conga Bars.

1 cup plus 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup soft butter or margarine
1/4 c. plus 2 tbsp. white sugar
1/4 c. plus 2 tbsp. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional--I don't add them)

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Preheat oven to 375 degrees.

Sift together flour, soda and salt and set aside. Cream together butter, sugars, water and vanilla; beat in egg. Add dry ingredients a little at a time, mixing well. Spread batter in greased 13x9-inch pan; sprinkle with chocolate chips. Place pan in oven for 1-2 minutes (to allow chocolate chips to soften). Remove pan from oven and swirl a knife through dough to marbelize. Return pan to oven and bake for and additonal 12-15 minutes. Cool completely and cut into squares.

Alec's Favorite Chocolate Chip Cookies

These cookies are firmer than the “Toll House” version, and are great for packaging for potlucks or mailing, as they won’t stick together like softer cookies are prone to do.
A real favorite in our house.

• 1 cup (2 cubes) butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/4 cups firmly packed brown sugar
• 2 large eggs
• 3/4 teaspoon vanilla
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans or walnuts (optional)

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Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Cream the but­ter, add the sugars and beat until well combined. Beat in 1 egg and the vanilla. Add the remaining egg and beat just until incorporated.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix gently until just barely incorporated. Stir in the chocolate chips and walnuts.

Drop tablespoons of dough onto the pre­pared baking sheets (do not flatten the cookies). Bake on the center rack of oven for 12 to 14 minutes, or until golden brown and still soft when gen­tly pressed.

Bonnie's Brownies

Slightly crisp on the outside with moist fudgy centers

2 OZ. UNSWEETENED CHOCOLATE
1/2 CUP (1 STICK) BUTTER OR MARGARINE
2 EGGS
1 CUP SUGAR
1/2 TSP VANILLA
1/2 CUP SIFTED FLOUR
1/8 TSP SALT
1 CUP CHOPPED NUTS

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Preheat oven to 350 degrees. Grease 8x8” square pan. Melt chocolate and butter over low heat in small saucepan. Beat eggs until foamy in a large bowl; beat in sugar grad­ually until fluffy-thick (this will take about 10 minutes). Stir in vanilla and chocolate mixture, then fold in flour, salt, and walnuts. Spread in pan. Bake brownies at 350 degrees for 30 minutes, or until shiny and firm on top. Cool completely in pan on a wire rack; cut into 2-inch squares.

Chocolate Mousse Pie

A personal favorite.

Expensive--yes, but worth it. Be sure to use high-quality chocolate.

CRUST:

• 3 CUPS CHOCOLATE WAFTER CRUMBS
• 1/2 CUP (1 STICK) UNSALTED BUTTER, MELTED

Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate for 30 minutes or chill in freezer.

FILLING:

• 1 LB. SEMISWEET CHOCOLATE
• 2 EGGS
• 4 EGG YOLKS
• 2 CUPS WHIPPING CREAM
• 6 TBLSP POWDERED SUGAR
• 4 EGG WHITES, ROOM TEMPERATURE

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Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F.). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incor­porated. Turn into crust and chill at least 6 hours, or preferably, overnight (flavor and texture will be better if pie is made a day ahead).

Just before serving loosen crust on all sides using a sharp knife; remove spring form. Spread pie with whipped cream topping (or pipe on) and decorate with chocolate curls or raspberries, if desired. Serves 10-12.

TOPPING:

Beat 1 cup of whipping cream until quite thick (beat in powdered sugar and vanilla to taste).

Carob Nut Brownies

Good for unfortunate souls who are allergic to chocolate.
Carob, unlike chocolate, does not contain caffeine

• 1/2 CUP BUTTER
• 1/3 CUP HONEY
• 1/3 CUP BROWN SUGAR
• 1 EGG
• 1/2 TSP SALT
• 1 TSP VANILLA
• 1 TSP CORIANDER, OPTIONAL
• 1/2 CUP CAROB POWDER
• 1 TBLSP VEGETABLE OIL
• 2/3 CUP WHOLE WHEAT PASTRY FLOUR
• 1 TSP BAKING POWDER
• 1 CUP CHOPPED NUTS OR SUNFLOWER SEEDS

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Preheat oven to 350 degrees.

Cream butter, honey and sugar until light and fluffy. Beat in the egg, salt, vanilla, and coriander. Mix the carob powder and the oil and beat into the butter mixture. Sift the four with the baking powder, and stir into carob mixture. Stir in the nuts.

Spread the batter into a 9-inch square pan lined with wax paper. Bake for 30 minutes or until done. Cut into 16 squares while still warm.

Brownie Tassies

A little fussy to make, but well worth the effort!

• 3/4 CUP FLOUR
• 1/3 CUP SUGAR
• 1/4 CUP COCOA POWDER
• 1/8 TSP SALT
• 1/3 CUP BUTTER OR MARGARINE, SOFTENED
• 2-3 TBLSP WATER
• 1/2 CUP SEMISWEET CHOCOLATE CHIPS, PLUS ADDITIONAL FOR TOPPING
• 2 TBLSP BUTTER OR MARGARINE
• 1/3 CUP SUGAR
• 1 EGG
• 1 TSP VANILLA
• 1/2 TSP CINNAMON (OPTIONAL)

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In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder, and salt. Cut in 1/3 cup butter or margarine till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide into 24 balls. Place balls in ungreased 1-3/4” miniature muffin cups. Press dough onto the bottoms and sides of cups.

In a small saucepan melt 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine. Remove from heat. Stir in sugar, egg, vanilla, and cinnamon. Divide this mixture evenly among muffin cups.

Bake at 325 degrees for 25 to 30 minutes or until filling is nearly set. Top each with a semisweet chocolate piece, if desired. Return to oven for 1 minute or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow metal spatula.

Conga Bars

A rich, chewy bar--quicker to make than chocolate chip cookies.

• 1 CUP BROWN SUGAR
• 1 CUP WHITE SUGAR
• 3 EGGS
• 2-1/4 TSP BAKING POWDER
• 1 TSP VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP SALT
• 1 12-OZ. PKG. CHOCOLATE CHIPS
• 1 CUP MELTED BUTTER

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Preheat oven to 350 degrees. Grease and flour 13x9 pan.

Mix together sugars, baking powder, flour and salt in large bowl. Add eggs, vanilla, and melted butter; mix well. Blend in chocolate chips.

Spread mixture evenly in pan and bake at 350 degrees for 35 minutes or until golden brown. Cut into squares when cool.

Variations:

There are many versions of this recipe. If desired, you can use all brown sugar or add 1/2 cup chopped nuts. For a thinner bar, spread batter onto a greased 11x15 cookie sheet and bake 15-20 minutes or until golden brown.

June's Texas Sheet Cake

From the galley of “Journey"

Cake: In a pot, bring to boil 2 sticks of butter or margarine, 1 cup of water, and 4 tblsp cocoa powder. Remove from heat and mix in 2-1/2 cups flour, 2 cups sugar, and 1/2 tsp salt. Beat in 2 eggs, 1/2 cup sour cream, and 1 tsp baking soda.

Pour batter into greased cookie sheet pan (jelly roll pan) for 20-22 minutes at 375 degrees.

Icing: In a pot, bring to boil 1 stick butter or margarine, 4 tblsp cocoa powder, and 6 tblsp milk. Remove from heat and mix in one box powdered sugar and 1 tsp vanilla. Beat well and add 1 cup chopped walnuts or pecans. Ice cake immediately!

Little Arthur's Skinny Brownies

Crisp and Chewy ~ Good Keepers

These are good when you are low on ingredients or want a less-rich brownie. Don't leave out the nuts--they are essential to the texture of this cookie. These truly are quite skinny (about one-quarter inch or so thick!).

• 1 OZ. UNSWEETENED CHOCOLATE
• 1/4 CUP BUTTER OR MARGARINE
• 1/2 CUP SUGAR
• 1 EGG
• 1/4 CUP FLOUR
• 1 TSP VANILLA
• 1/8 TSP SALT
• 1/3 CUP FINELY CHOPPED NUTS

   Little Arthur

Preheat oven to 400 degrees. Grease 13x9” baking pan.
Melt chocolate and butter over low heat (mixture should be melted but not hot). Remove from heat; stir in sugar. Add egg, flour, vanilla and salt; mix well. Spread mixture evenly in pan (it will seem like there is not enough batter, but there is enough to cover bottom of pan if you are careful). Sprinkle with finely chopped nuts.
Bake at 400 degrees for 12 minutes or until top is firm to touch. Cool slightly; cut in bars (note: must be cut while hot). When cool, remove from pan to rack to crisp. Makes 24.

Kahlua Chocolate Chip Cake

Rich, fudgy and very good!
This bundt cake keeps well and makes enough servings for a crowd--a great choice for office parties

• 1 PKG. DEVIL’S FOOD CAKE MIX
• 4 EGGS
• 1 CUP SOUR CREAM
• 1 CUP KAHLUA OR COFFEE-FLAVORED LIQUEUR
• 3/4 CUP VEGETABLE OIL
• 1 CUP SEMI-SWEET CHOCOLATE CHIPS

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In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.

Stir in chocolate chips. Pour batter into greased and floured 10-inch bundt or tube pan. Bake at 350 degrees for 55-60 minutes or until cake tester inserted in center of cake comes out clean.

Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.

This cake does not require frosting—a dusting of powdered sugar is more than sufficient (or, for a cake that really packs a wallop, brush Kahlua over warm cake and omit the powdered sugar topping).

Special Occasion Chocolate Chip Cookies

Chocolate Chip Heaven for the Hardcore Chocoholic

• 1 CUP UNSALTED BUTTER, SOFTENED
• 1 CUP LIGHT BROWN SUGAR, PACKED
• 1 CUP DARK BROWN SUGAR, PACKED
• 1 TBLSP VANILLA
• 2 LARGE EGGS
• 2-1/2 CUPS FLOUR
• 2 TSP SALT
• 1 TSP BAKING POWDER
• 2 TBLSP CORIANDER (OPTIONAL)
• 2 CUPS WALNUT PIECES
• 3 CUPS SEMISWEET CHOCOLATE CHIPS

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Cream together butter and sugars until light and fluffy. Beat in eggs, one at a time; stir in vanilla. Mix together flour, salt, baking powder, and coriander and stir into butter mixture. Mix in chocolate chips and walnuts. Chill dough for one hour.

Drop 1/3 cup measures of batter 3 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 15 minutes, or until they are golden brown. Makes about 36 large cookies (you can use less dough and make smaller cookies, if desired).

Betty's Brownies

Easy to make and everyone likes ‘em!

• 4 ounces unsweetened chocolate
• 2/3 cup shortening
• 2  cups sugar
• 4  eggs
• 1  teaspoon vanilla
• 1-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup chopped walnuts of pecans

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Heat oven to 350 degrees.   Grease 13x9’’ baking pan.

Melt chocolate and shortening  in large saucepan over very low heat.   Mix in sugar, eggs, and vanilla.   Stir in remaining ingredients.  Spread in pan.

Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool slightly and cut into bars.

If desired, dust brownies lightly with powdered sugar.