chocolate chunk

Soft chew cookies with crisp buttery edges. Nothing beats these amazing brown butter chocolate chip cookies

Brown Butter Chocolate Chip Cookies

unsalted butter

all-purpose flour

cornstarch

baking soda

salt

brown sugar

sugar

egg, room temperature

heavy cream

vanilla extract

chocolate

Heat the butter in a saucepan until it...

Heat the butter in a saucepan until it is all melted, darker in color, and the milk solids are caramelized. The butter should smell nice and nutty.

Chill the butter in the freezer for 10...

Chill the butter in the freezer for 10 minutes.

Mix together the flour, cornstarch, baking soda, and...

Mix together the flour, cornstarch, baking soda, and salt together in a small bowl and set aside.

Beat the butter and both sugars until light...

Beat the butter and both sugars until light and fluffy.

Add in the egg, yolk, cream, and vanilla....

Add in the egg, yolk, cream, and vanilla. Beat well.

Stir in the flour mixture and mix until...

Stir in the flour mixture and mix until just combined,

Fold in the chopped chocolate.

Portion the cookie dough into balls and set...

Portion the cookie dough into balls and set aside to rest while the oven preheats, preferably in the refrigerator.

Preheat the oven to 350°F. Line two baking...

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Place the cookie dough 2-inches apart on your...

Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown.

Allow the cookies to rest on the baking...

Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Top with flaky sea salt while still warm

https://mediavine-res.cloudinary.com/video/upload/ipkjp8cdpk8sqztix0fp.mp4

Make the most amazing cookies of your life. These brown butter chocolate chip cookies are the best cookies ever. Soft chewy centers filled with pools of chocolate surrounded by a crisp, buttery edge. This video shows you exactly how to make these easy cookies using this foolproof recipe

These muffins are inspired by Costco bakery muffins.&nbsp; With a chocolate chunk in every bite, these muffins are full of flavor and full of chocolate.&nbsp;

Jumbo Chocolate Chunk Muffins Recipe

chocolate cake mix

milk

butter,

tsp baking powder

chocolate baking chunks

eggs

Preheat oven to 375°

Line jumbo muffin tins with liners.

Combine melted butter, eggs, milk, and baking powder...

Combine melted butter, eggs, milk, and baking powder in large mixing bowl.

Add in chocolate cake mix, stir until blended.

Stir in chocolate chunks, just until mixed.

Fill liners 3/4 way full or fuller for...

Fill liners 3/4 way full or fuller for less muffins but higher muffin top (will get less muffins this way).

Bake for about 20 minutes. Check muffin with...

Bake for about 20 minutes. Check muffin with toothpick. They are done with muffins come out clean - do not over bake. They will become dry.

Remove from muffin tins to remove from heat.

https://www.youtube.com/watch?v=hobMmjDHrfU

Jumbo Chocolate Chunk Muffins Recipe

Full Recipe Here: https://www.themamaneedscake.com/recipe/jumbo-chocolate-chunk-muffins-recipe/

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I don’t know if you have ever had a Costco Chocolate Muffin before but they are so delicious and they’re huge! The “secret” ingredient for their muffins is really just cake mix! So much for thinking they were nutritious, huh? I always thought they were too delicious to really be a breakfast food. My kids enjoy these muffins and I will be making more varieties soon! I’m thinking blueberry and cinnamon struesel!

#muffins #recipes #chocolate #desserts #jumbo #cake
#mamaneedscake

These Chocolate Chunk Vegan Pantry Cookies are made with all your favorite vegan cookie ingredients, like chocolate chunks, oats, nuts, and dried fruit. They’re perfectly chewy, indulgent, and irresistible!

Chocolate Chunk Vegan Pantry Cookies

(96 grams) smooth/creamy almond butter, stirred well*

(150 grams) brown sugar or coconut sugar**

(14 grams) ground flaxseed meal

(180 grams) all-purpose flour, spooned and leveled (can sub with gluten-free all-purpose flour)***

sea salt

baking powder

cinnamon

(145 grams****) old-fashioned rolled oats (use certified gluten-free rolled oats as needed)

(142 grams) vegan chocolate chunks or vegan chocolate chips, divided*****

(84 grams) walnuts

(75 grams) currants (or raisins, preferably chopped into smaller pieces)

Flaky sea salt ((optional))

Remove the Plant Butter from the fridge to come to room temperature. Whisk together the flaxseed meal with 5 tablespoons (72 mL) water until well combined. Place in the fridge for 15 minutes to help it gel and set. These are your “flax eggs.”

Preheat the oven to 325°F/163°C. Line two half-sheet pans or large cookie trays with parchment paper.

Cream the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with an electric handheld mixer. Add the softened Plant Butter, almond butter, and coconut sugar or brown sugar and beat well until the ingredients are well incorporated. Add in the flax eggs and vanilla extract, and mix again until everything is well combined.

Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Stir in the oats to combine.

Combine the wet and dry. Add the flour-oat mixture to the butter mixture. Using the mixer on low speed, beat until the dough is well combined.1. NOTE: The dough should be thick yet still a bit moist, but if the dough appears very dry and crumbly (likely a result of adding too much flour), add in a spoon or two of plant-based milk to give it some moisture.

Fold in the mix-ins. Using a silicone spatula, fold into the batter all but 1 ounce (all but 28g) of the the chocolate chunks/chips, along with the walnuts/pecans and currants/raisins. Set aside the remaining chocolate chunks/chips.

Use your hands or a  2-tablespoon cookie scooper to scoop the dough and roll into uniform-sized balls. Line them on the baking sheet (up to 12 per half sheet) and gently press down on the dough a bit to slightly flatten. Add a piece or two the reserved chocolate chunks/chips in the center.

Bake the cookies for 10 to 12 minutes, or until lightly golden. They’ll look somewhat unbaked, but they’ll continue firming up a bit as they rest. Remove from the oven immediately sprinkle with a bit of flaky sea salt, if desired. Let the cookies rest in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Devour. Best when still warm :)

An easy, eggless recipe for sweet and tart raspberry ice cream, full of chopped bittersweet chocolate.

Raspberry Chocolate Chunk Ice Cream

oz raspberries

lemon juice

whipping cream

tsp vanilla extract

vodka ((optional))

oz semi sweet or dark chocolate, (finely chopped)

In a saucepan, combine the raspberries, sugar and lemon juice.  Over medium heat, bring the raspberries to a boil, then reduce to a simmer.  Simmer for several minutes until the berries are soft and juicy and the sugar is completely dissolved.  Remove from the heat.

Pour the hot raspberries into a blender and blend for about 30 seconds, until liquefied.

Press the fruit puree through a fine mesh strainer to remove and discard the seeds, so you have a seedless raspberry puree.  You should get about 2 cups of puree.

Cover and chill the puree for several hours, or overnight, until thoroughly chilled.

Make the raspberry puree.

In a bowl, whisk together the chilled raspberry puree with the cream, vanilla and salt.

Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer&#39;s instructions, until the ice cream is thick and creamy with the consistency of soft serve ice cream.

During the last minute of churning, add the vodka and the chopped chocolate (chop the chocolate so that you have a mixture of both fine shards and larger chunks that are no bigger than 1/4 inch).

Spread the ice cream into a freezer-safe container with a lid, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.  You should get about 1 1/2 - 2 quarts of ice cream.

Make the ice cream.

This recipe came amazing!  Thank you so much!  I don't know, maybe the raspberries were sweeter than normal, but to my liking the finished product was a little sweeter than expected.  Regardless, it was wonderful.   Everyone enjoyed it, without a doubt.

Love Raspberry and chocolate combination. Measured 12 ounces of frozen berries and after the cooking and sugar only came out with 1 1/2 cups puree so I will add more berries next time and can’t wait to make again .  No more trying to find in the stores .  Better homemade anyway. Thanks for the recipe.

WOW! I wanted raspberry choc chip ice cream, but I now live in Arkansas and it was impossible to find. But it led me to you and the fabulous recipe. I have always started with a custard ice cream base which more often than not turned out icy. This is better and easier. Kudos!

We recently found a great used ice cream maker and the kids chose this recipe for our first test batch. It was a huge hit with the entire family! The store was out of frozen raspberries so we swapped for 12oz of fresh while keeping everything else the same. The flavor was amazing and the texture was creamy even without the egg yolks most other recipes call for. We will definitely be making this again!

Just wanted to say that I recently bought an ice cream maker and have experimented so far with a couple of different recipes, but BY A LONG SHOT this produces the most flavorful, best-textured ice cream that I've found. It's a new favorite.

I think it would work, but strawberries have a higher water content, so I'd probably reduce them more until syrupy, and not so watery.

Hi - I made this a few weeks ago and we loved it. Do you think I could use strawberries instead of raspberries? I don't know if they would boil down to the same type of consistency. Thanks

Excellent ice cream! I made with wild black raspberries from our woods, and left out the vodka since my 3 year old granddaughter was eating it. Easily scoopable even after several days in the freezer. Will definitely make again!

Make your own loaded Pizookie right at home thanks to this chocolate chunk-filled recipe.

Triple Chocolate Chunk Pizookie Recipe

unsalted butter, softened

dark brown sugar

In the bowl of a stand mixer or with a handheld mixer, beat butter and sugars to combine.

Add flour, salt, baking powder, and baking soda; beat just to combine.

Add 1 ½ cups chocolate chunks and beat lightly, just to distribute throughout the dough.

Press evenly into a 6- or 8-inch cast iron skillet.

Sprinkle remaining chocolate evenly over the top.

Bake for 24 to 26 minutes, until golden brown along the edges but still gooey in the center.

Serve warm, topped with ice cream as desired.

These gluten free brown butter chocolate chunk cookies have crunchy edges and soft middles.  Add browned butter and this is one helluva great cookie!

Gluten Free Brown Butter Chocolate Chunk Cookies

eggs,

(490 g) Kim's gluten free all purpose flour blend

1½ tsp baking soda

½ tsp kosher salt

tbsp vanilla extract

oz (340 g) dark or milk chocolate chunks,

Cut the butter into 1 inch pieces and place in a stainless steel or other light colored skillet (so you can see when the butter is browning).  Place the skillet over medium heat and begin melting the butter, swirling the pan or stirring occasionally while it&#39;s melting.  Once it&#39;s completely melted and beginning to bubble, stir regularly until the butter begins to brown.  Take it off the heat and immediately pour it into a heat-proof bowl to stop the cooking process.  Refrigerate the butter until it&#39;s cold and set, but not firm.

Preheat the oven to 350° F.  In a medium bowl, whisk together the flour, baking soda, and salt and set aside.

In a large bowl, cream the brown sugar and brown butter until combined.  Turn the mixer up and continue beating for 4-6 minutes, until very light in color, scraping the sides of the bowl a couple of times in between.

Add the eggs, one at a time, and beat until well incorporated and smooth, about 2 minutes.

Slowly add the flour mixture in two additions, pulsing to avoid a flour cloud.  Add the chocolate chunks and mix on low just until combined.

Using a large cookie scoop, scoop 6 balls of dough onto two parchment-lined baking sheet, spaced at least 3 inches apart.  Bake for 10 minutes.   Carefully lift each baking sheet from about 4 inches above the rack and gently bang it back down on the rack.  Close the oven door.  Do this every 2-3 minutes for a total cooking time of 18 minutes.

Remove the cookies and allow to cool on the baking sheets for 2 minutes before transferring to cooling racks to cool.

This recipe turned out perfect. They smell absolutely delicious while they are baking. I used Allergy Free Dark Chocolate Chips. My husband, who does doesn't like gluten free, liked this cookie.

A little on the sweet side, but I love this recipe! I separated the dough into balls and froze them to bake off fresh whenever I want a cookie and they bake great from frozen or fresh. Absolutely love these cookies and Kim’s flour mixes are a bit of a hassle to get all the ingredients for but it is sooooo worth it!

Top 6 chocolate chunk recipes from across the web

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Top 6 chocolate chunk recipes from across the web

The most viewed chocolate chunk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Chocolate Chip Cookies

Jumbo Chocolate Chunk Muffins Recip...

Chocolate Chunk Vegan Pantry Cookie...

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Triple Chocolate Chunk Pizookie Rec...

Gluten Free Brown Butter Chocolate ...

The most viewed chocolate chunk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine