Your Ultimate Recipe Using Semisweet Chocolate Chips
A very thoughtful friend of mine brought back a nice bag of chocolate chips (Guittard) from the States. They are harder to come by here in Germany, and I'd like to make something delicious.
Any ideas? I'm up for whatever. Only caveat is that recipes depending heavily on brown sugar need to be able to bear substitution with raw sugar and honey (again) because of availability.
Well, I love, love, love, the chocolate chip cookies from the New Basics Cookbook by Sheila Lukins & Julee Rosso. But that might be too pedestrian... a cookie. If, however, you are interested in cookies, then the recipe itself is superb. I can post it if you want...
re: Full tummy
re: Full tummy
It all started during a visit with a friend who baked and served these cookies... They were outstanding and inspired me to purchase the cookbook, which has many very good recipes in it, including this, which I think of as the quintessential chocolate chip cookie.
1 cup & 2 tbsp unbleached all purpose flour
1/2 tsp baking soda
1/4 cup (1 stick) butter, unsalted, room temp
6 tbsp granulated sugar
6 tbsp light brown sugar (I'm sure you could sub)
1/2 tsp vanilla extract
1 large egg
1 cup semisweet choc chips (they are pretty chocolatey, and you could reduce this if you like more dough to your cookies)
Greased baking sheets; oven at 350F
Stir together flour, baking soda, salt
Beat together butter, sugar, vanilla; add egg and beat again. Add flour mixture slowly, beating till combined.
Mix in choc chips.
Then it advises to bake for 5 minutes, remove cookie sheets from oven, tap on counter twice, then put back in oven. (Not sure of the tapping on the counter part and must admit I have never done this... I always just keep an eye on them and take them out when they are golden, about 8 - 10 minutes.)
I must admit I am envious of your being in Germany (I was born there), but too bad you can't get some common ingredients there... I feel badly that I can't find my German mustard and Remoulade sauce here, hahaha...
If you do make the cookies, let us know how they turn out. Otherwise, the recipe is definitely a keeper for next time!
If you still have some chocolate chips left, you could always make truffles (either plain chocolate or mixed with a liqueur etc) -- they're super simple, but make a big impression.
I use choc. chips for chocolate mousse, melted and whole in brownies, and in a gazillion cookie recipes. Let us know what you end up making! :)
If you really want to highlight the chocolate, you could do a terrine or for something simple, Jacques Torres' chocolate tart recipe:
I've made this recipe. It's delicious, but intense. A serving about an inch or two wide will satisfy most people, which will make your chocolate treasure stretch further. ;-)
I have a terrine recipe somewhere that uses brandy and coffee to accent the chocolate. It's very good. I have NO idea where I got the recipe--perhaps on CH, even? If you're interested, I will dig it out later tonight (US time) and paraphrase it for you.
Well, if a terrine does pique your interest, Christina, do a search on "chocolate terrine". I just did that and all sorts of interesting recipes came up, with a diversity of flavor combinations with the chocolate. Of course, there's no way to vet many of them, but one I noticed on epicurious that I think had Cayenne pepper and that one should have been tested.
Anyway, here's the recipe I have. If by any chance anyone here recognizes it as their own, please take credit. Usually if I take a recipe from here, I note the poster's name, but I have no info with this recipe.
5 oz. semi-sweet chocolate
1/4 cup butter
1 Tablespoon brandy
2 eggs plus 2 yolks
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon instant coffee powder
1 Tablespoon AP flour
1. In top pan of double-boiler, melt chocolate and butter together, stirring. When mixture is smooth, take off heat source. Blend in liqueur. Set aside while you proceed with Step 2.
2. Use mixer to blend together the eggs, the 2 additional yolks, vanilla, instant coffee powder and vanilla. Mixture is sufficiently beaten when it achieves the thick ribbon stage. This should take about five minutes.
3. Fold into this bowl with the egg mixture the tablespoon of flour and then the chocolate/butter that you had set aside. Fold only until just combined.
4. Butter thoroughly a terrine mold, a souffle dish or individual dessert molds, if desired. Cover with wrap and chill until about three-quarters of an hour before service. Upon removal from refrigerator, let stand at room temperature for 30 minutes, then bake 11 to 13 minutes at 400 degrees F. A skewer or thin knife inserted into the dessert should have a moist batter attached when removed (similar to pudding).
5. Let cool five minute; loosen sides using thin knife dipped in warm water; turn out onto service plate(s).
I saw this link at the bottom of your query page and this recipe from poster Cimui seems like it might do your chocolate chips justice:
Quick and Easy Flourless Chocolate Cake Recipe
- 12 oz. semisweet or bittersweet chocolate chips (I use Ghiradelli 60% cacao bittersweet to good effect, I think; it's very intensely chocolately and not overly sweet)
- 1/2 C. butter
- 1/4 C. sugar
- 1/4 C. strong (espresso) freshly brewed coffee
- 2 T. liqueur (Kahlua, Chambord, brandy... I've even used bourbon)
- 3 eggs
- cocoa powder for dusting
Heat oven to 425°F. Butter 8-inch springform pan. The cake has a tendency to stick to the sides and bottoms of the pan, so a dusting of cocoa powder can be helpful.
In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur.
Microwave on high 1-2 minutes until chocolate and butter are melted and smooth when stirred. (For my microwave, I check after the first minute and stir at the 1 minute, 1.5 minute and 2 minute markers.)
Whisk in eggs until smooth and VERY well blended. (Whisk until past the point where you think it's well blended, since a stray albumen 'fiber' really ruins the texture.)
Turn mixture into prepared pan. Bake 13-15 minutes.
Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.
I use a slightly warm butter knife to separate the cake from the sides of the pan before releasing if the cake hasn't pulled away from the sides of the pan enough. Dust with additional cocoa powder or powdered sugar if you like that aesthetic. (It's a good way to distract from cracks if you have any.)
Makes 10 servings.
My bushwick notes: Although I haven't tried this recipe, I've made a number of flourless chocolate tortes over the years and this recipe seems good, basic and certainly easy. I recommend Chambord, for a nice contrast of chocolate-fruit flavor. You can serve this with a little Chambord-flavored whipped cream, as well. Be sure to chill this torte well (overnight is best) and cut it with a hot, wet knife.
This fudge glaze, to be poured over a warm cake or brownies still in the pan (as the cake cools the glaze sets up). In a saucepan put 1 cup sugar, 1/3 cup milk, and 1/3 cup butter. Bring to a boil and boil slowly for one minute by the clock. Remove from stove. Immediately dump in 1 cup semi-sweet chocolate chips and stir until they melt. Pour this over the cake (still in the pan). This takes 3 minutes to make. It never fails. As it cools you will have a layer of chocolate fudge on top of the cake or brownies.