Tag Archives: chocolate

Oatmeal Chocolate Chip Panko Cookies

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Of all the sweet treats in the world—of which I love SO many—I think the chocolate chip cookie is my Number One choice. There’s something about it that is so comforting and just the perfect morsel of goodness. They are sweet with a little bit of salt, they have incredible texture, and are easy to make and even easier to eat (maybe too easy). I love experimenting with different combinations of ingredients for the basic chocolate chip cookie. Typically, I tend to like the addition of oats, and another one I like to add is wheat germ. With this recipe, I tried panko crumbs. People have talked about pretzels or potato chips in their cookies, but I though panko would add just the right amount of saltiness and sandiness to the texture. You know what? I was right. SO RIGHT. These are one of my favorite cookies of all time, now. And legit the best cookie dough you’ll ever have. Don’t believe me? I dare you to try it and find out!

1 3/4 cups unbleached all purpose flour (1 1/2 cups if you like a flatter, chewier cookie)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/4 cup ground flax seed
1/4 cup toasted wheat germ
1/2 teaspoon cinnamon
1 3/4 sticks unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup panko crumbs
2 cups semi-sweet chocolate chips

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with silpats or baking paper.
Whisk flour, baking powder, wheat germ, flax seed, cinnamon, baking soda, and salt in medium bowl.
In another bowl, beat butter until soft and creamy. Add sugars at medium-low speed until light and fluffy. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
Add flour mixture and mix until just incorporated and smooth. Gradually add oats, panko, and chocolate, and mix until well incorporated.
After sampling the best cookie dough you’ll ever have in your life, roll the dough into three equal sized logs, wrap in plastic wrap and refrigerate for at least one hour or overnight. Once properly chilled, cut off pieces that are about 1/2″ thick and round the dough. Place on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet—they will still spread a lot.
Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.

*Bonus, the dough freezes really well, too.
-CK 1.0

Chocolate Peanut Butter Pie

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Peanut Butter and Chocolate is the ultimate merger of flavors. It’s like the combination sunshine and a hammock, finding new hella cute shoes and then realizing that they are extremely comfortable. It’s basically better than sliced bread—or whatever the kids are saying these days. So when my friend told me about this recipe, I knew what must be done. For me, for the world, for you. This must be made and shared and devoured. This pie is easy to make, and it’s chocolatey and creamy and rich—what more can you ask for? Now go forth and discover this goodness yourselves…

14 oz of chocolate wafers (or Oreos, or Oreo thins)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Finely crush the chocolate wafers. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve. Let sit for about 15 minutes on the counter before serving.

-CK 1.0

Found through my good friend, Emily on Kevin and Amanda.

Peanut Butter Banana Chocolate Chip Cake

 

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The above title is a list of a few of my favorite things and they taste way better than raindrops on roses. (Confession, I’ve never seen that whole movie—don’t freak out on me!) If you are still reading, congratulations, you are about to try one of the best recipes I’ve ever cobbled together. I’ve tweaked this recipe quite a bit over the years with suggestions from my sisters who have also made it and it’s definitely near the very top of the King Family favorites arsenal. This cake is moist deluxe and so flavorful and just a little bit rich. It may have even been referred to as Hype Cake before. So, get ready and be prepared to get some hype people and devour this cake!

For the cake:
4 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 cup peanut butter (use creamy or crunchy according to texture preference)
2 cups chocolate chips

For the topping:
1/4 cup + 2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. brown sugar

Preheat the oven to 375 degrees fahrenheit. Butter a 9×13 square pan. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and vanilla, and stir well to combine. In a separate bowl, mix together the flour, sugar, baking soda, and cinnamon—then add to the banana mixture. Add the peanut butter and when that is combined, add the chocolate chips. Pour the batter into the prepared pan and set aside. In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the mixture evenly over the batter in the pan, then sprinkle brown sugar over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

-CK 1.0

Levain Chocolate Chip Cookie Copycat

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Recently I was asked by a friend for recommendations of what to eat in New York, and without hesitation, I told him Levain Bakery. Their cookies are the stuff of dreams and legends. I was so jealous and overwhelmed with an insatiable desire to consume these magical cookies, so I scoured the internet for recipes. I found a bunch of copycat recipes, but it seemed like the biggest difference between these and any other normal cookie recipe were due to the addition of corn starch, using cold butter, their size and refrigerating the dough. I found one that seemed to have most of these factors and used that for my testing. I think these turned out so good! They may not be exactly the same, but they are legit and definitely should be tried and tested by us all. Make sure to eat these fresh out of the oven, because that is when their warm and melty goodness will make your dreams come true!

  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 1/2 cups semi sweet chocolate chips

 

In a large bowl, combine 3 ¼ cups flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy. Add eggs and vanilla and mix until incorporated. With the mixer on low, gradually add dry ingredients and mix until just incorporated.

In a small bowl, combine chocolate chips with 1 teaspoon flour, tossing to coat. Mix the chocolate chips into the cookie dough with your hands for even distribution.

TwoCarolines_LevainCookies2.JPGLine two baking sheets with baking paper or a Silpat. Divide cookie dough into 10 portions about 4 ounces each (I weighed each and every one. They seem insanely huge, but that’s the idea!). Shape cookies into rough mounds and refrigerate for 30 minutes before baking.

Preheat oven to 375 degrees fahrenheit. Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle (mine went the full 20 minutes).

Recipe slightly adapted from Citycookin.

Pro-tip: Freeze the dough for another 20 or so minutes after refrigerating for extra gooey on the insides cookies.

-CK 1.0

Chocolate Cream Pie

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chocolate cream pie by twocarolines.com

When I really need a chocolate fix this is my go to pie, it’s pretty easy, super rich and chocolatey, loved by all so it disappears quickly, and versatile so you can easily put your own spin on it.  And as a bonus it’s extra handy when you have a bunch of yolks left over from last weeks white sticky frosting.  It follows my basic cream pie recipe that I use for vanilla cream pie, coconut cream pie, banana cream pie, etc. etc. but I’ve developed my own recipe as the Joy Of Cooking version tries to make this way too complicated.  Once you feel that you have this one down, you can change your flavor in a number of fun ways.  I sometimes use more unsweetened and bittersweet chocolate for an extra rich flavor, but my husband likes his chocolate pie a little less rich so you can use sweeter chocolate to ease up on the richness.  It’s also fun to add the Lindt chile chocolate so you get that little hint of hot after each bite, or go with milk chocolate and make it a sweet smooth and creamy dream.  Another idea is to mix your chocolate with mint chips or just add a half teaspoon of mint extract to make a deep dark chocolate mint pie then crush peppermint Oreos on top of your whip cream.  This recipe will fill a deep dish pie pan, but if you’re using a normal 9 inch that’s fine, it’s always nice to have some extra pudding in a bowl as a reward for your efforts!  I like it best served with whipped cream and shaved chocolate but do whatever you feel good about, you truly can’t go wrong!

Crust: Single 9-10 inch traditional pie crust 

1 cup flour

1/2 teaspoon salt

1/3 cup Crisco shortening

4 tablespoons ice cold water

 

For the filling: 

 

1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 3/4 cups whole milk (if you don’t have whole use what you have, or mix lowfat milk with cream)

7 egg yolks (save whites for a fancy frosting or meringue)

3-4 tablespoons unsalted butter

2 teaspoons vanilla

4 ounces unsweetened chocolate chopped

4 ounces semi-sweet or bittersweet chocolate chopped

 

  1. Pre-heat oven to 450. Mix flour and salt together then add shortening.  Combine with a pastry cutter until it looks like coarse crumbs then add water, start with 3 tablespoons, but I usually end up using all 4.  Work with your hands until you form a nice pliable dough.  Turn out onto a floured surface and roll into a circle then roll on to your rolling pin and back out into your pie pan.  Make a ridge and crimp however you would like.  I got a little creative with my crimp and punched out circles that I layered around the crust, I honestly don’t like the way it turned out, but it’s fun to try new things.  Poke a million holes with a fork or weigh down with parchment and pie weights or beans.  Bake for about 8 minutes until nicely browned.  Let cool.
  2.  Put sugar, cornstarch and salt into a medium/large heavy saucepan.  I use this all clad one, anything decent sized with a good thick bottom will work.
  3. Gradually whisk in your milk
  4. Vigorously whisk in your egg yolks one at a time until no yellow streaks remain.
  5. Stirring constantly with a heatproof rubber spatula, bring to a simmer over medium heat.  Remove from heat once bubbles come up and scrape down the corners of your saucepan then whisk until smooth.
  6. Return to heat and whisking constantly, bring a simmer and cook for 1 minute. (make sure you’re wearing an apron as sometimes the bubbles pop on to you!)
  7. Take off the heat and whisk in your butter, vanilla and chopped chocolate whisking vigorously until smooth.  (I was totally sick and didn’t whisk long enough which is why you can see that my filling isn’t totally smooth, if yours doesn’t look smooth enough you can pour into crust through a sieve).
  8. While your filling is still hot pour into pre-baked crust and put plastic wrap directly over the top.
  9. Chill for a good 4 hours before serving.  This pie keeps nicely in the fridge for a good 5 days or so.

Recipe adapted from Joy Of Cooking chocolate cream pie

 

Coconut Chocolate Chip Cookies

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I think we can all agree the jet lag is kind of the worst. I have moved across the world again—back to the U.S. Needless to say, that is a very tiring and intense thing to do. Thank goodness I came straight into the loving arms of my mother’s comfort food. While I’ve been recovering and dealing with the nightmarish logistics of re-setting up my life, I’ve left 2.0 all by herself out in the blogging wild. She’s been handling it like a champ, which just goes to show just part of the reason why I call her 2.0—she’s the best Caroline around!

It was a close friend’s birthday yesterday, and since I show my affection with baked goods, I made cookies for his gift. My mama and I were looking up recipes and this one stuck out to us. The origins of this recipe are kind of murky, so I have no idea who to credit, but we combined this recipe with another one I had back in the archives. And considering the reaction of the birthday boy, I’d say we found a winner! I want to make these again, this time with macadamia nuts for an even bougie-er cookie.

1 cup butter (room temp.)
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups oats
1 3/4 cups coconut
1 1/2 cups chocolate chips
(consider macadamia nuts, about 3/4 cup)

Preheat oven to 350 degrees.

Cream butter and sugars until light and fluffy; add eggs, one at a time; add vanilla.

In a separate bowl mix together the flour, baking soda, baking powder and salt. Add to the butter mixture until just mixed. Lastly, add the oats and chocolate chips (and nuts, if desired).

Scoop on to tray using a 2 oz. cookie scoop and cook, one batch at a time for 12ish minutes. Makes approximately 3-dozen cookies.

-CK1.0

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

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When I get stressed out, one thing that always helps calm my mind is baking. This week has been one of those weeks, so I went through what is left of my pantry and whipped up a quick batch with some good ol’ American peanut butter (sent by loving friends—sharing peanut butter truly is caring). I LOVE a peanut butter cookie, but I wanted to doctor up the traditional cookie using oats and adding chocolate (doi). In the name of science, I tested the difference between garnishing with sea salt and keeping the cookie as is. You can see the conclusion above… salt for the win! We Carolines tend to like that sort of thing, now go see for yourself!

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

1 cup creamy peanut butter (I use Jif)
1/2 cup brown sugar
1/2 cup granulated sugar
1 t. vanilla
1 egg
1 teaspoon baking soda
1/2 cup oats
1 bar of dark chocolate, chopped into chunks
course or flaked sea salt for dusting

Preheat oven to 350°. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg, vanilla, baking soda, and mix for about 30 seconds. Lastly, add the oats and chocolate chunks and mix until combined. Refrigerate the dough for about 20 minutes for better handling. Use a medium cookie scoop to scoop out the dough, then roll into a ball then mash down a bit with your thumb and make sure the cookies are compact, the dough is delicate so keep pushing it together to keep the form. Sprinkle lightly with sea salt.

Bake for 11-12 minutes—the cookies should still look a little undone in the middle, but golden on the edges. Rest the cookies for 5 minutes before transferring to a wire rack, as noted before, these are delicate and need the time to settle before being moved. Let cookies sit on wire rack at least 5 more minutes before diving in, mouth first.