Death by Chocolate Cookies

The name says it all. These are the mother of chocolate cookies. Using the Devil's Food Cake Mix allows the cookies to stay chewy, soft, and moist. If you have the chocolate craving, eating one of these will do more than subside it! 

Death by Chocolate Cookies

Recipe from: The Domestic Rebel

Ingredients: 

1 box Devil’s food cake mix
2 eggs
1/2 cup oil
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips

Directions: 

1. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or spray lightly with cooking spray. Set aside.
2. In a large bowl, combine the cake mix, eggs and oil with a wooden spoon, until blended. Stir in the three kinds of chips by hand to incorporate.
3. Drop heaping Tablespoonfuls of dough about 2″ apart on the prepared cookie sheets. Bake for approx. 8-10 minutes, rotating pans halfway through cook-time to ensure even baking, or until the cookies are just barely set in the middle.
4. Allow the cookies to set on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. Store the cookies airtight, at room temperature, about 5 days.

The Best Chocolate Chip Cookies

This recipe has been altered to perfection! This is truly the best chocolate chip cookies I have ever made! Although this recipe may be a little bit more difficult than the typical chocolate chip cookie, it's worth the extra work! 

The BEST Chocolate Chip Cookies 

Recipe from: The Other Side of 50

Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Chocolate Covered Brownie Ice Cream Sandwich

Who thought you could make homemade ice cream sandwiches as good as these? The thin layer of brownie gives the typical ice cream sandwich a little twist. The brownie and ice cream dipped in rich chocolate made it the perfect ice cream sandwich that is sure to have any kid, or adult, pleased!

Chocolate Covered Brownie Ice Cream Sandwich 

Recipe from: Jaime from the blog: Sophistimom.

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Chocolate Caramel Brownies

These are rich, chocolaty brownies, smothered with a creamy caramel to top it off! These brownies were the best brownies I have ever eaten. It is the ultimate brownie recipe!

Chocolate Caramel Brownies Recipe:

(Recipe from Mel's Kitchen Cafe)

Makes 24 brownies

INGREDIENTS:

For the brownies:

1 cup (2 sticks) butter
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1½ cups pecans, coarsely chopped (optional, I didn't use any)
1 cup semisweet chocolate chips

For the caramel filling:
14 ounces caramel candies, unwrapped
1/4 cup heavy cream

DIRECTIONS:

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Chocolate Cake With Mint Chocolate Chip Frosting!

Chocolate and mint--two of my favorite things combined! Just looking at the picture and hearing about the ingredients made me want to make this cake ASAP. The mint chocolate chip frosting is as amazing as it looks and the chocolate cake on the inside is to die for. This is defiantly a cake to try!

FOR THE CAKE:

1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
9 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup milk

FOR THE FROSTING:

1 cup butter, softened
8 cup powdered sugar
1/2 tsp peppermint extract
1/2 cup milk plus 2 Tbsp
11 oz dark chocolate chunks (62%cacao) or mini chocolate chips
1/8 tsp green food coloring gel

FOR THE GANACHE:

3/4 cup heavy cream
1 1/2 cup semisweet chocolate morsels
1/4 tsp peppermint extract

1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside. In measuring cup, mix coffee and milk together. Set aside.

2. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (about 3 additions of each).

3. Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.

4. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.

5. In mixer, beat butter, powdered sugar and milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.

6. Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.

7. For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract. Stir until smooth and completely combined. Allow ganache to cool then pour over chocolate cake.

Recipe from:Shugary Sweets