Feb. 10, 2008 - Chocolate Chip Tips
Chocolate Chip Tips
In my household, chocolate desserts always rule and there are never any chocolate leftovers. With this in mind and our favorite chocolate holiday approaching, here are some of my tried and true chocolate chip tips. Have fun sweetening up your chocolate lovers!
Chocolate Chip Cookies: When making cookies, bake only one pan of cookies and store the remaining dough in a plastic bag in the refrigerator. You’ll be able to serve warm and fresh cookies two or three days in a row without any fuss.
Chocolate Pecan Pie: Using your favorite pecan pie recipe, simply spread a handful of chocolate chips on the pie crust before pouring the filling in. There is no need to mix. The chips will melt and distribute throughout the syrupy filling during baking. Dare to try it and you’ll never go back!
Chocolate Flavor Enhancer: Whatever chocolate recipe you are using, there are a couple tried and true flavor enhancers to kick it up a notch. Always double or triple the vanilla and be sure to use real vanilla extract, not imitation. For melted chocolate recipes, add 1 tbsp of freshly brewed coffee to bring out the rich chocolate flavor. By adding only a small amount, you will not taste the coffee. Another alternative: Add a couple teaspoons of instant coffee granules.
Blonde Brownies: Alter your basic chocolate chip cookie dough by substituting additional brown sugar for the granulated sugar and add one egg. Spread about ¾” thick in a 10” x 15” greased pan, sprinkle the top with some extra chocolate chips, and bake approx 20-25 minutes at 350º. Cut into bars.
Ants on a Log: Try this healthy and yummy after-school snack. Spread peanut butter in celery stalks and top with a row of chocolate chips.
Quick Trail Mix: Combine whatever goodies you’ve got, such as: Chocolate, butterscotch or white chocolate chips, nuts, dried fruit (raisins, cranberries, cherries, banana chips), and coconut.
Ice Cream Sandwiches: Put a scoop of softened ice cream on the bottom of a large chocolate chip cookie, top with another cookie and gently squeeze until the ice cream is distributed. Smooth the edges and roll in chopped nuts or minced chocolate chips and freeze.
Chocolate Fondue: Melt chocolate chips and milk together in a double boiler, stirring constantly. Be sure to add milk gradually and sparingly to reach the desired consistency. Dip fruit slices, and cubed angel food or pound cake.
Chocolate Syrup: Use the same recipe as for chocolate fondue, but increase the milk a little to the desired consistency. Pour over ice cream, cake, or brownies while warm.
© Sallie H. 2007, All rights reserved.
