BEST HOT CHOCOLATE | the ONLY recipe you need
Are you ready for the best hot chocolate you'll ever taste? This recipe is sumptuously rich, velvety smooth, and perfect for warming up throughout the winter season.
Unlike its close cousin hot cocoa, which is made from only cocoa powder, chocolate is an essential ingredient for hot chocolate. I prefer a semi-sweet or dark chocolate which has a distinctly rich flavor that tastes amazing when whisked with milk. And speaking of milk, you can make this dairy or dairy-free! So choose your favorite milk - they all work great.
For extra tips on how to make hot chocolate and delicious variations, make sure to check out the full recipe post below. Enjoy!
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Dark Chocolate:
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► TIMESTAMPS:
00:00 Intro
00:33 Finely chop chocolate
01:11 Different types of milk
01:24 Add milk to saucepan
01:34 Add cacao powder and maple syrup to saucepan
02:27 Add finely chopped chocolate to saucepan and whisk
02:50 Make whipped cream
03:20 Pour hot chocolate into mug and top with whipped cream
03:48 Taste test
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These Bars are Easier than Chocolate Chip Cookies
Skip the scooping and make your chocolate chip cookies in a pan instead! These buttery, soft and chewy Chocolate Chip Cookie Bars require no mixer, no chilling, and no fuss.
Recipe:
Ingredients
1 cup unsalted butter melted and then cooled for at least 5 minutes (226g)
1 cup light brown sugar tightly packed (200g)
¾ cup sugar (150g)
2 large eggs + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour (285g) (please note that in the video I accidentally said 2 ½ cups flour, that is incorrect and you only need 2 ¼ cups as written here)
2 teaspoons cornstarch (cornflour in the UK)
½ teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips (340g)
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Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and prepare a 9x13 pan by lining with parchment paper (or lightly grease and flour).
00:29 Combine melted (cooled) butter and sugars in a large bowl, stir well.
00:52 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
01:13 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
01:38 Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
01:56 Spread batter evenly into prepared pan. Bake on 350F (175C) for 25-30 minutes or until edges just begin to turn golden brown.
02:45 Allow to cool before cutting and serving (don't cool too long, though -- these are amazing when served still slightly warm!)
Notes
This recipe can also be baked in a 9x9 pan but will need to bake about 5-10 minutes longer.
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Chocolate Chip Cookie Bars | Only 4 Ingredients! | EASY Dessert Recipe
Today I'm sharing a VERY easy dessert idea I got from Dawn, @TheMinimalMom. This recipe only uses 4 ingredients and makes gooey, chocolate chip cookie bars in no time at all. ENJOY!
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Chocolate Chip Cookie Bars
These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt. This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars. You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.
Recipe:
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
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MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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