Thursday, December 22, 2016

12 Ways to Use Chocolate Chips

The absolute easiest and cheapest way to use chocolate chips is eating them by the handful.  No cooking involved!  This is a particularly attractive option when you feel the need for something chocolate NOW.  I’ve often gone that route, and you may well have too. 

My job is to tell you another 11 ways to use chocolate chips that involve actual cooking – or baking.  All but one I’ve already written about, so I’ll provide links.  Below is a new recipe—Chocolate Chip Cake.  It’s not as rich as some of these other dishes, but you are unlikely to have leftovers.

1) Eat chocolate chips directly from the bag.

2) Melt Chocolate Chips in a Flour Tortilla, wrap and eat. 

3) You can’t go wrong with Chocolate Chip Cookies

4) Chocolate Chip Bagels are good all day, not just for breakfast! 

5) The Simplest Chocolate Icing Ever has just two ingredients: chocolate chips and sour cream. 

6) Chocolate Banana Bread tastes even better with chocolate chips. 

7) Peanut Butter and Chocolate Chunks (my version of Peanut Butter Cups) make good use of chocolate chips.  

8) Fruit Dipped in Melted Chocolate is an easy dessert.  

9) For the richest dessert ever, you can’t beat Chocolate Cheesecake.  

10) Chocolate Fondue makes a simple but effective way to end a meal.  

11) Ever heard of Chocolate Chip Squares?  They’re addictive.  

12) Chocolate Chip Cake is even good for breakfast.

Chocolate Chip Cake – serves 12-20, depending on serving size (adapted from "Help! My Apartment Has a Kitchen!") 
1/2 cup (1 stick) butter) softened to room temperature + more for greasing pan 
1 cup sugar 
1 cup sour cream (regular or light) 
2 large eggs 
1 teaspoon vanilla extract 
2 cups flour + 1 teaspoon for dusting pan 
2 tablespoons unsweetened cocoa powder 
1 teaspoon baking powder 
1 teaspoon baking soda 
1/2 cup semisweet chocolate chips 
1/4 cup (1/2 stick) butter 
1/2 cup flour 
1/2 cup dark brown sugar 
1 tablespoon unsweetened cocoa powder 
1/2 cup semisweet chocolate chips 
Make the Cake: Place one of the racks in the middle position and preheat the oven to 350 degrees. 
Lightly rub the bottom and sides of a 9”x12”-or-13” baking pan with butter.  Add 1 teaspoon flour and swirl it around, coating the buttered surfaces.  Set aside. 
If using a food processor, put the butter and sugar in the processor bowl and briefly process until well-blended. Add the sour cream, eggs and vanilla and pulse about 20 seconds, or until well-blended.  Add the flour, cocoa, baking powder and baking soda and pulse just until blended.  Add the chocolate chips and blend 5 seconds.  Pour the batter into the baking pan and set aside. 
If using an electric mixer or mixing by hand, put the butter and sugar in a large bowl and mix or beat with a wooden spoon until smooth and creamy.  Add the sour cream, eggs and vanilla and mix until just blended.  Add the flour, cocoa, baking powder and baking soda and mix just until blended.  Mix in the chocolate chips.  Pour the batter into the baking pan and set aside. 
Make the Topping:  Cut the butter into pea-sized bits in a medium bowl.  Add the flour, brown sugar and cocoa and toss gently.  Spoon evenly over the top of the cake.  Sprinkle on the chocolate chips. 
Bake for 40-45 minutes, or until the cake pulls away from the sides of the pan and a cake tester or knife comes out clean when inserted in the center.  Remove the pan and cool on a rack.  Cut into squares and serve.