Rachel's Recipes

Posts Tagged ‘Chocolate

These cookies from the America’s Test Kitchen have the perfect texture and a different taste than the traditional Toll House recipe. The original recipe calls for using a mixer, but since the butter is melted, I mixed mine by hand.

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

Preheat oven to 325 degrees.

Melt the butter in the microwave and set aside to cool (I melted mine in a large glass bowl so I wouldn’t have to dirty an extra dish).

Whisk together flour, salt, and baking soda in a medium bowl.

In a large bowl, beat in butter and sugars. Combine egg, egg yolk, and vanilla. Slowly mix in the flour mixture until incorporated. Fold in the chocolate chips.

The recipe says to roll two Tablespoons of dough into balls, but I used my medium cookie scoop to speed up the process. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

Let cool on the cookie sheet for 5-10 minutes and then transfer to a wire rack to cool completely or eat them warm.

Source: The America’s Test Kitchen Family Baking Book


This is a great recipe when you want a quick chocolate fix or when you only need to use part of a pack of crescent rolls. These can also be made ahead of time and nuked for about 15 seconds in the microwave, until chocolate is melty.

1 tube of crescent rolls (or part of a tube)
chocolate chips or chocolate bars

Unroll crescent rolls onto a parchment lined baking sheet. Add chocolate chips or chocolate bars to the longest part of the triangle, to taste. Roll up into a crescent shape.

Bake at 350 degrees for about 10 minutes, until crescent rolls are lightly browned.

When I saw these on Bakerella, I knew I had to make them. The only thing I changed was adding a bit more direction to the procedure. I also halved the ganache when I made it and had plenty for all but six cupcakes, which were just as tasty without it!


Graham Cracker Batter
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup graham cracker crumbs
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup oil

Chocolate Batter
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cocoa
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup oil

9 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.

In two separate bowls, mix flour, sugar, baking powder and baking soda together with a wire whisk. Stir cocoa into one bowl and the graham cracker crumbs into the other.

Add milk, egg, vanilla and oil to each bowl and beat on medium until combined.

Prepare the graham cracker crumb topping by melting butter in a microwave safe bowl. Stir in the brown sugar and graham cracker crumbs until combined.

Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a tablespoon (I used a big spoon) of the graham cracker cake batter into the bottom of 18 baking cups. Sprinkle the topping mixture lightly on the surface (I used a small spoon).

Place a marshmallow half on top and then cover the marshmallow with one tablespoon of chocolate cake batter.

Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case they ooze over.

When cupcakes cool, prepare ganache. Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.

Pour over cupcakes and add more marshmallows if you desire.

Source: Bakerella

These simple cookies are the perfect mix of cookies and brownies. They do stick together when they’re warm so wait until they’ve cooled to try to stack them.

1 cup Bisquick mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup sour cream
1 teaspoon vanilla
1 egg
powdered sugar

Preheat oven to 350.

Mix ingredients together and drop by rounded spoonfuls onto cookie sheets greased with cooking spray.

Bake for 9 to 10 minutes. Dust with powdered sugar.

Adapted from: Betty Crocker

This is a comforting fall twist on hot chocolate.

3 cups whole milk (I used 1 percent)
1 cup canned pumpkin puree (one can of Libby’s is 1 and 3/4 cups)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped

Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and then lower the heat.

Add the chocolate and stir until it has melted.

Pour into mugs and top with whipped cream and garnish with cinnamon. Serves four.

You can also dump all of the ingredients into a slow cooker (I used a two quart) and heat on high for an hour, stirring occasionally.

Source: Closet Cooking

Here are the ingredients if you want to use the whole can of pumpkin. You’ll need to use at least a four quart slow cooker or a large pan:
5 ¼ cups milk
1 can pumpkin puree
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1 ¾ tsps vanilla
7 ounces white chocolate, roughly chopped


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.