Teatime Recipe: Raspberry White Chocolate Scones

I love visiting British "tea rooms" not so much for the tea, but to sample their delectable selection of scones. It's not easy to find good quality scones here in the States, so when I find a tea room that does them right, you can bet I'll be a repeat visitor. I love the creative ingredient combinations, the buttery flavor, the way they're dense yet fluffy in texture. If there's clotted cream or lemon curd available, I usually smooth a bit of either on top of my scones... though they're equally delicious on their own! 

Hoping to re-create the joy of scones in my own home, I sought out the best recipe and was thrilled to discover this one. I love white chocolate and raspberries, so throwing them together into scones only made sense. 

Raspberry White Chocolate Scones

(makes about 8 scones)

Ingredients:10 tablespoons unsalted butter, frozen whole 
1 1/2 cups fresh raspberries (you can also use frozen, but do not defrost)
1/2 cup whole milk  
1/2 cup sour cream  
2 cups unbleached all-purpose flour, plus additional for work surface 
1/3 cup sugar
2 teaspoons baking powder  
1/4 teaspoon baking soda  
1/2 teaspoon table salt  
zest of one lemon  
1/4 cup of white chocolate chips

Directions:1. Adjust oven rack to middle position and heat oven to 425 degrees. Remove half of wrapper from two sticks of butter and grate the unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons).

2. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. If you're using fresh raspberries, place them in the freezer now. 

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. 

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that's been covered with flour. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ball form, adding flour as needed to prevent sticking.

4. Roll dough into squares about 12-inches in size. Fold the dough into thirds. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer squares to a plate that's been lightly dusted with flour and chill in the freezer 5 minutes.

5. Transfer dough to floured work surface and roll into a 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down. Loosen dough from work surface. Then roll it, pressing to form a log shape. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle on some sugar if desired. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Healthy Snack Recipe: Low Fat Chocolate Berry Smoothie

When you're craving a refreshing, fruity drink, this low fat smoothie is an excellent choice. It's nourishing and light, sweet without overloading on the sugar, and a great way to get your chocolate fix alongside your favorite berries. 

So go ahead and gather a bunch of berries, grab a blender and whip this smoothie together in five minutes. Substitute sugar with honey or agave to make this a naturally sweet beverage! It's perfect for a post-workout snack. 

Low Fat Chocolate Berry Smoothie

(makes 2 servings)

Ingredients:1/2 cup skim milk
1/2 cup low-fat plain yogurt
1 1/2 cups fresh or frozen berries (blueberries, chopped strawberries, cherries, black or red rasperries, etc.)
4 tablespoons honey or agave 
4 tablespoons cocoa powder
1 cup ice cube

Directions:1. Crush ice in a blender. 

2. Add remaining ingredients and blend until smooth; about 30-60 seconds. 

3. Serve & enjoy!

Dessert Recipe: Chocolate Peanut Butter Cups

One treat found in just about any candy shop here in America is the peanut butter cup. While the industry is pretty much ruled by one snack that begins with the letter 'R', we recently began to wonder if we can make our own. And the answer turned out to be "Of course we can!"

So the secret to a good peanut butter cup isn't the chocolate. What really makes them shine is finding the right peanut butter center. We couldn't use just peanut butter because that would leave the wrong texture, and would probably effect the shape of the cups we've come to hold dear. The trick, we found, was to mix the peanut butter in with some confectioners' sugar and graham cracker crumbs. It provided just the right amount of sweetness with some firmness to it as well to make the peanut butter cups a perfect no-bake treat. Keep reading below for our recipe.

Chocolate Peanut Butter Cups

(makes about 3 dozen peanut butter cups)

Ingredients

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 3/4 cup chunky peanut butter
• 1 cup confectioners' sugar
• 1/4 cup light brown sugar
• 1/4 cup butter
• 2/3 cup graham cracker crumbs

Directions

1. Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside.
2. In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly.
3. Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool.
4. Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted.
5. Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.)
6. Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes.
7. Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you'll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty.
8. Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer.
9. Enjoy!

Perfectly Simple Fall Dessert: Pumpkin Chocolate Chip Muffins

You may have noticed this already, but we have no shame in sharing our love for pumpkin treats around here—we hope you don’t mind... These pumpkin muffins are the perfect snack to whip up because they are so easy and so yummy! If you’re a wizard with a mixer, they’re ready in close to half an hour and after the first batch you’ll be hard-pressed to find someone who doesn’t want seconds. For those of you out there who share our appreciation of anything pumpkin- (or chocolate-) related, you have to try these!

Pumpkin Chocolate Chip Muffins

(Yields approx. 2 dozen, large muffins)

Ingredients 

3 cups app-purpose flour

2 cups granulated sugar

1 1/2-2 cups semi-sweet chocolate chips

1 cup canola or vegetable oil

1 (15 oz.) can pumpkin puree

4 eggs

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Directions

1. Preheat oven to 350º F and line your muffin tin with cupcake liners.
2. In a bowl, sift your flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt together. Set aside.
3. In a large bowl, beat your eggs and sugar together. Mix in pumpkin puree and canola oil.
4. Slowly mix the dry ingredients into the pumpkin mixture. Mix well and fold in chocolate chips.
5. Fill your muffin tins with about 1/4 cup of batter, or until 3/4 full. Bake for 20-25 minutes, or until tops are springy to the touch and toothpick inserted in center comes out clean.
6. Remove from oven and let cool 5 minutes, then remove muffins to a wire rack to finish cooling.

Recipe: Simple Microwave Coffee Mug Brownies

This recipe is all about simplicity. For those in the mood for a good single-serving chocolate fix, what could be better than a quick microwavable brownie in a coffee mug? Add a dollop of ice cream or some whipped cream on top and eat with a spoon. Given that this brownie is baked in a coffee mug, we decided to use a bit of coffee to add a touch of bitter to the chocolate. It just seemed so fitting.

Scroll down and learn how to make this simple, delectable treat...

Microwave Coffee Mug Brownies

(makes 1 serving)

Ingredients

• 1/4 cup flour
• 1/4 cup sugar
• 2 tablespoons cocoa
• 1/2 tablespoon instant coffee
• A pinch of salt
• A pinch of cinnamon
• 1/4 cup water
• 2 tablespoons melted butter
• 1 or 2 drops vanilla extract

Directions

1. Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave-save ceramic mug. Use a fork to mix together and break apart any clumps.
2. Add butter, water, and vanilla to the mug, and stir until the mixture is smoothe.
3. Microwave on high about a 1 minute 40 seconds or until the brownie is cooked all the way through. Each microwave is different, so experiment.
4. Let cool for a minute, then either eat straight or add ice cream or whipped cream on top.
5. Enjoy!

Italian Cookie Recipe: Double Chocolate Biscotti

Biscotti might seem like an impossible food: they're crunchy but not stale; they're sweet, but not too sweet; eye-catching and yet simplistic. With so many coffee shops about, this narrow biscuit is ubiquitous and easily bought for a few dollars, but why not make them at home for yourself? Surely the homemade version will be five times as good for a fifth of the price.

Like any exquisite edible, these biscotti require a bit of dedication and patience. But your family will insist that these are the best biscotti that they've ever had - just scroll below to see this fantastic recipe...

Double Chocolate Biscotti

(makes 3 dozen cookies)

Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup unsweetened cocoa powder
• Optional: 1/4 cup chopped walnuts (+more for decorating)
  
• 2 teaspoons baking powder

• 2 eggs
• 1 3/4 cups all-purpose flour
• ¾ cup white chocolate chips
• 3/4 cup semisweet chocolate chips

 Directions

1. In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.
   
2. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.
3. Cover dough, and chill for about 10 minutes.
   
4. While dough is chilling, preheat oven to 375F.
   
5. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired. 
   
6. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
   
7. Cut each loaf into 1/2 inch wide diagonal slices.
8. Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.
9. Cool completely, then store in an airtight container.
10. Enjoy!

Dessert Recipe: Super Simple Brownies

This nice, easy brownie recipe is sure to be a crowd-pleaser whether it's your family, or at a bake sale. It keeps in the spirit of using whole ingredients (instead of box mixes), but it shouldn't require anything more than what you already have in your kitchen right now!

The best part is that by lining the baking pan with aluminum foil, clean up becomes a breeze, and you don't risk scratching the pan when cutting the brownies. Just lift the whole dessert up by the foil, and transfer to a cutting board. Continue reading below for this delicious recipe...

Easy Brownie Recipe

(makes 16 servings)

Ingredients

• 6 ounces bittersweet chocolate chips
• 8 tablespoons unsalted butter cut up into 8 pieces
• 2 large eggs, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup cake flour (or 1 cup all-purpose as well)
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350F.
2. Line an 8"x8" metal baking pan with aluminum foil.
3. Combine chocolate and butter in a medium saucepan and cook over low heat, stirring frequently until smooth.
4. Remove from heat and let cool about 5 minutes.
5. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl. Mix until evenly incorporated.
6. Add the chocolate mixture to the eggs mixture and stir until combined
7. Add the flour and walnuts and fold in until the flour is just incorporated (no white streaks, but be careful to not over-mix)
8. Pour the batter into the baking pan and push it to the edges in an even layer. Use a rubber spatula to smooth out the top.
9. Bake about 25 minutes in the oven or until a toothpick inserted into the center comes out clean.
10. Move pan to a wire rack and let cool for 20 minutes.
11. Grip the extra foil from the edge of the baking pan, and lift to transfer brownies to a cutting board for cutting to desired size.
12. Enjoy!

Classic Winter Recipe: Homemade Hot Cocoa Mix

The ultimate winter treat, hot chocolate brings to mind images of curling up in front of the fireplace as snow falls outside. While it's commonly made with a store-bought mix or by melting chocolate into milk, you can actually make your very own mix! 

The best thing about creating a hot cocoa mix from scratch: you get the ease and convenience of the store-bought stuff with the taste of homemade hot chocolate. It's a total win-win. Just add your mix to a mug of hot milk or water, stir it around, and you're good to go. Scroll below to see this wonderful, seasonal recipe...

Hot Chocolate Mix Recipe

(makes 8 servings)

Ingredients

• 2 cups evaporated cane juice sugar (or regular sugar works as well)
• 2 vanilla beans cut into small pieces
• 2 cups powdered milk (optional. Use powdered milk only if you add the mix to hot water instead of hot milk)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon salt

Directions

1. Put sugar and vanilla bean into a food processor or blender. Pulse until vanilla bean is finely chopped and incorporated.
2. Strain the sugar and vanilla mixture through a fine seive into a large bowl, discarding any vanilla bean pieces that did not get chopped small enough.
3. Add powdered milk, cocoa powder, cinnamon, and salt to the vanilla sugar mixture. Mix well until evenly incorporated.
4. Transfer to a large jar or tupperware container.
5. To serve, add 1/4 cup of the mixture to a cup of boiling water or hot milk and stir.
6. Enjoy!

Decadent Chocolate Recipe: Pots de Creme

Sometimes you just need to treat yourself. What better way than with an amazing chocolate dessert? Yes, if you're looking to scratch that chocolate itch, this recipe is for you.

Chocolate pots de creme is similar to a chocolate custard. The texture is smooth and satiny, the chocolate flavor is the exact pairing of bitter and sweet, and if you're feeling adventurous, top it off with a healthy dollop of whipped cream! But fair warning:  Few people are satisfied with just one serving, so we'd recommend making a few extra for those late-night cravings. Keep reading below for this delicious recipe... 

Chocolate Pots de Creme

(makes 8 servings)

Ingredients

• 10 ounces bittersweet chocolate (go for about 60% or 70% cocoa)
• 5 large egg yolks
• 5 tablespoons sugar
• 1/4 teaspoon table salt
• 1 1/2 cups heavy cream
• 3/4 cup half-and-half
• 1 tablespoon vanilla extract
• 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water

Directions

1. Place chocolate in a medium heatproof bowl. Set a fine mesh strainer over the bowl and set aside.
2. Whisk together the yolks, sugar, and salt in a medium bowl until combined.
3. Whisk in the heavy cream and half-and-half.
4. Transfer the mixture to a medium saucepan. Cook the mixture over medium-low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon until it's thickened and silky like custard. (Use a thermometer to make sure it registers at 175 to 180F). This should take 8 to 12 minutes or so.
5. Immediately pour the custard through the strainer over the chocolate.
6. Let the mixture stand to melt the chocolate (about 5 minutes).
7. Whisk until smooth, then whisk in the vanilla and espresso.
8. Divide the mixture evenly between 5-ounce ramekins.
9. Tap the ramekins against the counter to remove air bubbles.
10. Cool the ramekins to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours.
11. Before serving, let the pots stand at room temperature for at least 20 to 30 minutes. Garnish with whipped cream and berries, or as desired!
12. Enjoy!

Dessert Recipe: Cocoa Rum Balls

Why is the rum gone!?! Well it's been used to make some delicious desserts!

Rum balls make for a fantastic holiday party treat, and don't require much more work than combining the ingredients and shaping them. They have a rich, cocoa flavor mixed with that slightly sweet burn from the rum. Coat the confection in cocoa powder, sprinkles, confectioners' sugar, or our favorite: coconut! If you're worried about whether or not all the rum will evaporate out, be warned there's a good chance it won't. So for a non-alcoholic version of this treat, replace the rum with a half cup of orange juice and the zest from one orange. Keep reading below for our favorite rum balls recipe...

Cocoa Rum Balls

Ingredients

• 2 1/2 cups crushed vanilla wafers (about 75)
• 1 cup ground pecans
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 1/4 cup baking cocoa
• 1/2 cup rum
• 3 tablespoons honey
• 2 tablespoons water
• additional cocoa, sprinkles, confectioners' sugar, crushed vanilla wafers, or coconut for coating.

Directions

1. In a large bowl, combine crushed vanilla wafers, nuts, confectioners' sugar, salt and cocoa.
2. Mix in the rum and honey, then shape the dough into 1" balls and roll in the coating of your choice.
3. Store in an airtight container for 2 to three days. Roll again in the coating before serving.
4. Enjoy!

Dessert Recipe: Flourless Mint Chocolate Minicakes

These mini chocolate cakes require little effort, only a few ingredients, and are perfect for when the chocolate craving strikes.

Distinct from a soufflé, this dish isn't really light or fluffy, though it cooks very similarly. These cakes are perfect for those who want to avoid the gluten from traditional flour and still enjoy the full taste of their dessert. They should be served as individual servings and cooked in 4oz ramekins. Top them with some powdered sugar and sliced strawberries to add to the presentation. Keep reading below for the recipe...

Mint Chocolate Minicakes Recipe

(makes 4 servings)

Ingredients

• 1 large egg
• 1/4 cup sugar
• 2 teaspoons unsweetened cocoa
• 1 1/2 tablespoons pecan (or almond) flour
• 1 tablespoon warm water
• 1oz bittersweet chocolate, melted and cooled slightly
• 1/8 teaspoon mint extract

Directions

• Preheat the oven to 425F
• Separate the egg, placing the white and yolk in separate bowls.
• Add the sugar and cocoa to the egg yolk, stirring with a whisk.
• Add nut flour, water, mint extract, and chocolate, stirring with a whisk.
• Beat the egg white quickly until stiff peaks form.
• Gently fold half the egg white into the egg yolk mixture. Once incorporated, repeat with the second egg white.
• Grease 4 4oz ramekins, then spoon the batter evenly into each ramekin.
• Bake for 10 minutes, or until almost set.
• Transfer to a wire rack to allow to cool for at least 10 minutes. Garnish with powdered sugar, strawberries, and mint leaves.
• Enjoy!

Slow-Cooker Recipe: Very Chocolate Brownies

You know how it feels when you're craving dessert but don't want to put too much effort into actually making it? Unless you're a fan of Betty Crocker mixes, it's time to turn to the slow cooker. With practically zero effort, you'll have the aroma of fresh, homemade treats wafting through the house.  These super chocolate-y brownies are a fabulous treat to enjoy without all of the fussing of mixing and baking. Welcome to the world of slow cooked brownies!

The trick to this treat is to not overcook. You want that great, cake-y texture, and too much time spent in the slow cooker will ruin that. When the brownies are done cooking, the center will look undercooked, but that's perfectly okay. The brownies will continue to cook as they cool, and you'll end up with a perfectly moist, well-cooked treat in the end. Keep reading below for our recipe...

Slow-Cooker Brownies

Ingredients

• Cooking Spray
• 1 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces
• 8oz bittersweet chocolate
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Lightly coat a 5-quart slow-cooker with the cooking spray, then line the bottom with parchment paper and lightly coat that in spray.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
3. Place butter and chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each increment until the chocolate is melted. Add the sugar and and vanilla extract then stir to combine. Stir in the eggs, then add in the flour mixture, walnuts, and chocolate and stir until just moistened (be careful to not overmix). Transfer to a slow cooker and smooth out the top.
4. Cover and cook on low for 3 1/3 hours. Uncover and cook for another 30 minutes. Remove the ceramic insert from the slow cooker and run a knife around the edge to loosen brownies. Let the brownies cool completely in the insert on a wire rack (about 2 hours). Turn out onto a work surface and cut into brownies.
5. Enjoy!

Cookie Recipe: Chocolate Mint Cookies

So sometimes the craving hits and there's nothing you can really do about it. that craving struck recently, and the desire was for Thin Mints! You know them: those chocolate, minty, crunchy Girl Scout cookies. Sadly, Girl Scouts peddling their wares were nowhere to be found in my area, so there was only one solution to be found: making my own.

When trying to find the perfect recipe, we wanted something that stayed true to the nature of the original product. The inner cookie should be crispy and chocolate. The outer chocolate layer should have that nice, minty flavor to it. to create the base chocolate cookie, we used a combination of flour, corn starch, and cocoa powder. The outer chocolate was simply melted dark chocolate with a little peppermint extract. Keep reading below for this delicious recipe...

Chocolate Mint Cookies

(makes 50 cookies)

Ingredients

COOKIES

• 1 1/2 cup all purpose flour
• 1 tablespoon cornstarch
• 1/2 cup unsweetened dark cocoa powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sugar
• 1/2 cup butter
• 2 tablespoons whole milk
• 1 large egg
• 2 teaspoons vanilla paste

CHOCOLATE COATING

• 1lb dark chocolate, chopped
• 1/4-3/4 teaspoon peppermint oil, depending on taste
• 1 tablespoon vegetable shortening

Directions

1. In a medium bowl, whisk together the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda. Set aside.
2. In a separate bowl, beat together the sugar and butter until the mixture is fluffy. Gradually add milk, egg, and vanilla paste and continue to incorporate. Slowly add the flour mixture, mixing until just combined.
3. Divide the dough into two equal parts and flatten the two halves and wrap tightly in plastic wrap. chill in the refrigerator for 30-45 minutes until the dough is cold and firm.
4. Preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
5. Pull one half of the dough from the fridge and on a lightly floured work surface, roll the dough out to 1/4" thick. Use a round cutter to punch out the cookies and transfer to the baking sheet, spacing the cookies about 1/2" apart. Repeat with remaining dough.
6. Bake the cookies for 15 minutes, then let the cookies cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
7. While cookies are cooling, line a baking sheet with parchment paper and place a clean wire rack on top (this is for easier clean up).
8. Add vegetable shortening, chocolate, and peppermint extract to a glass bowl. Set a pot on the stove with the water boiling and rest the glass bowl over top. Melt the chocolate, stirring frequently until the mixture is smooth, removing the glass bowl from the heat every 30 seconds or so to prevent overheating.
9. Once the chocolate is melted, remove the bowl from the heat and set over a folded kitchen towel. Drop one cookie at a time into the melted chocolate. Use a fork to coop the cookie from the bottom and let any excess chocolate drop from the cookie. Transfer the cookies to the prepared wire rack to let harden.
10. Enjoy!

Classic Cookie Recipe: Chocolate Chip

If there is one cookie I love, it's the classic, American chocolate chip cookie. It's that great mixture of brown sugar with that hint of molasses and that bittersweet chocolate. And then there's that texture: either crunchy or chewy that really makes these cookies shine. While Grandma's recipe may always be a classic, some of us may have noticed they don't taste quite as sweet as they used to, or perhaps a little different. The reason for that is simple: Our chocolate has changed dramatically from those old recipes. The cacao percentage has gone up, and that leaves us with a more bitter chocolate than the classic recipes were built for. So, with changing ingredients we need a new recipe to compensate.

When looking for the best chocolate chip cookie recipe, we wanted something that captured all our favorite parts of the cookie and then added something more. Adding kosher salt created a pleasant look and heightened the sweetness of the cookie, and just for fun we garnished them with sea salt. Instead of normally purchased chocolate chips, we used a bar of chocolate and roughly chopped them ourselves. Keep reading below for our favorite chocolate chip cookie recipe...

Chocolate Chip Cookies

(makes 28 cookies)

Ingredients

• 2 sticks unsalted butter
• 1 ice cube
• 2 cups flour
• 2/3 teaspoon baking soda
• 2 teaspoons kosher salt
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons dark brown sugar tightly packed
• 8oz semi-sweet chocolate, roughly chopped into 1/4" chunks
• Sea salt for garnish

Directions

1. Melt the butter in a medium saucepan over high heat. Swirl the pan constantly while it cooks until particles begin to turn golden brown and the butter starts to smell nutty (about 5 minutes). Remove from the heat and continue to swirl the pan around until the butter is a rich brown (about another 15 seconds).
2. Transfer the butter to a medium bowl and whisk in the ice cube then transfer to the refrigerator to allow to cool completely (about 20 minutes), whisking occasionally.
3. Meanwhile, whisk together the flour, baking soda, and kosher salt in a large bowl. In a separate bowl, place the white sugar, egg, egg yolk, and vanilla. Whisk either with a stand or electric mixer until the mixture is pale brownish-yellow (about 5 minutes in a stand mixer).
4. Once the browned butter has cooled, add it and the brown sugar to the egg mixture and mix on medium speed to combine. Gradually add the flour mixture and mix on low until it's just barely combined but some dry flour still remains. Add the chocolate and mix on low until the dough all comes together, then transfer to an airtight container and refrigerate the dough at least overnight.
5. To bake, preheat the oven to 325F. Using a spoon, place scoops of the cookie dough onto a non-stick or parchment-lined baking sheet to the size you wish. Transfer the sheet to the oven and bake until golden brown around the edges (about 15 minutes), rotating the pans halfway through baking.
6. Once done, while the cookies are still hot, sprinkle with sea salt and gently press down to embed. Let cool for 2 minutes on the sheets, then transfer to a wire rack to let finish cooling.
7. Repeat steps 5 and 6 for remaining cookie dough.
8. Enjoy!

Chocolate Lovers' Recipe: Heavenly Souffle

When it comes to absolutely heavenly desserts, the chocolate souffle has to rank at the top. It's light, fluffy, and just the right amount of sweet. Many cooks may be a little afraid of trying a souffle, however. They have a reputation for being temperamental and collapsing in on themselves, but actually with a little attention a souffle can be fairly easy to make.

To achieve the volume necessary in a great souffle, work the egg yolks and the whites separately. The yolk will be the rich base, and then after you fold in egg whites that have been whipped to perfection and are holding stiff peaks. Some chocolate souffle recipes call for milk in the base, but we found that muted the chocolate flavor. Instead, we just used more chocolate and reduced the amount of butter. As a fan of chocolate oranges, I also couldn't resist adding in a little orange liqueur to enhance the flavor. Keep reading below for our favorite chocolate souffle recipe...

Chocolate Souffle

(makes 6 servings)

Ingredients

• 5 tablespoons unsalted butter (1 tablespoon softened, the remaining butter cut into 1/4" chunks)
• 1/3 cup granulated sugar, plus 1 tablespoon for coating the dishes
• 8oz bittersweet chocolate, chopped coarse
• 1/8 teaspoon table salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange liqueur
• 6 large egg yolks
• 8 large egg whites
• 1/4 teaspoon cream of tartar
• 2 tablespoons confectioner's sugar

Directions

1. Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.
2. Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.
3. Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.
4. In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.
5. Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.
6. Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

Decadent Chocolate Recipe: Ganache Mini Tarts

For a great, small dessert (or even a romantic, chocolate filled snack,) look no further than the tarts. A decadent, chocolate filling resting over a flaky, tender crust makes this dessert to die for. Add a cherry on top to finish it all off with an incredible burst of sweetness.

While technically it's okay to use a frozen puff pastry, we wanted to make our own. So to get the crust for the puff pastry just right we beat together cream cheese and butter, then slowly beat in the flour. Because mini tart tins aren't exactly in every kitchen, feel free to use miniature muffin cups. For the chocolate ganache, we melted some bittersweet chocolate with some heavy cream and a little butter to get a velvety texture we couldn't resist. Keep reading below for this fantastic recipe...

Chocolate Ganache Mini Tarts

(makes about 13 tarts)

Ingredients

• 1/2 cup butter, softened
• 3oz cream cheese, softened
• 1 cup flour
• 4oz bittersweet chocolate
• 1/2 cup heavy cream
• 2 tablespoons soft butter
• cherries to top (optional)

Directions

1. Preheat the oven to 325F. In a small bowl, beat together the butter and cream cheese until smooth. Beat in the flour until incorporated, then drop the dough by the tablespoonful into greased miniature muffin cups. Use floured hands to press the dough into the bottoms and up the sides of the cups.
2. Bake for 20-25 minutes, or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Chop the chocolate and place in a deep bowl. Heat the cream until it just starts to boil, then pour over the chocolate and let sit for several minutes, or until the chocolate has melted.
4. Use a whisk to begin stirring, starting from the middle until the mixture is uniform. Don't stir too hard, or the chocolate will lose its gloss.
5. Add the butter in small pieces and continue mixing gently until the ganache is uniform. Once the mixture is thick enough, pour straight into the cups. If it is too runny, refrigerate for a few minutes until it thickens. Top with whipped cream, cherries, or raspberries.
6. Enjoy!

Dessert Recipe: Amazing Chocolate Pudding

Growing up, chocolate pudding came from one place: a packet. But the bland packets were never really satisfying, and up until recently I had assumed chocolate pudding just wasn't all that great. That all changed recently, when I sampled some pudding made from-scratch. I fell in love with the dessert and knew I just had to learn to make my own.

Nailing down just the right chocolate flavor was difficult. Not enough cocoa created a pudding lacking in flavor, while too much chocolate made the texture grainy. To compensate, a mixture of bittersweet chocolate and cocoa powder was used. To thicken the recipe, we used cornstarch and a mixture of heavy cream and milk with three egg yolks. Keep reading below for this delicious recipe...

Amazing Chocolate Pudding

(makes 6-7 servings)

Ingredients

• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder
• 1/2 cup sugar
• 3 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 1/2 cup heavy cream
• 2 1/2 cups whole milk
• 5 tablespoons butter
• 4oz bittersweet chocolate, chopped fine.

Directions

1. Stir together the vanilla and espresso powder in a bowl and set aside. Whisk together the sugar, cocoa, cornstarch, and salt in a large saucepan. Whisk in the yolks and cream until fully incorporated, scraping the corners of the saucepan. Whisk in the milk until incorporated.
2. Place the saucepan on medium heat, whisking constantly, until the mixture is thickened and bubbling (5 to 8 minutes). Cook an additional 30 seconds, then remove from heat and add butter and chocolate. Whisk until melted and fully incorporated. Whisk in the vanilla mixture.
3. Pour the pudding through a fine mesh strainer into a bowl. Press a lightly greased sheet of parchment paper against the surface of the pudding and refrigerate at least 4 hours. Whisk pudding briefly before serving.

Dessert Recipe: Chocolate Truffles

If there's one recipe that's bound to scratch that chocolate craving, it's chocolate truffles. Not only are they decadent, but they are surprisingly simple to make. The simplest truffles can be made with only bitterwsweet chocolate, heavy cream, and vanilla extract. That's it.

The secret to getting the chocolate just right is the cacao percentage. You really don't want to use anything less than 62% cacao. This is a recipe of few ingredients, to the quality of what you use will absolutely determine the final quality of the dessert. I'd also recommend using organic heavy cream as well. To really increase the flavor of these truffles, we added just a little amaretto, but feel free to test out your own flavors including mint or cinnamon. For the coating we used lightly crushed Rice Krispies, but other coatings like shredded coconut, chopped nuts, or cocoa powder are absolutely delicious. Keep reading below for this decadent recipe...

Chocolate Truffles

(makes 36 servings)

Ingredients

• 8oz bittersweet chocolate, well chopped into small pieces
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon Amaretto (optional)
• 8oz chocolate chips
• 1/4 cup crushed rice krispies

Directions

1. In a small, heavy saucepan bring the heavy whipping cream and amaretto to a simmer, scraping down the sides of the pan with a rubber spatula every few minutes.
2. Place the chocolate in a separate bowl, then pour the cream mixture over the chocolate. Add the vanilla and allow to stand for a few minutes before stirring smooth.
3. Allow to cool, then place the chocolate in the refrigerator for two hours. After two hours, remove and use a teaspoon to roll out balls of the chocolate. Roll in your hands quickly, and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4. When the chocolate balls are done, place the chocolate chips into a microwave-safe bowl and microwave until melted, stopping and stirring every 30 seconds. Once the chocolate is melted and smooth, remove from the microwave and stir in the crushed Rice Krispies.
5. Remove the chocolate ganache from the fridge and roll the balls in the melted chocolate one at a time before placing back on the baking sheet. Once all the ganache is covered, place in the refrigerator again and chill until the chocolate hardens.
6. Enjoy!