Double Chocolate Chip Cookies

These soft & chewy double chocolate chip cookies are packed full of delicious chocolatey goodness! They are sure to please any chocolate lover.

Double Chocolate Chip Cookies

Where do I even begin. These cookies *insert heart eye emoji here*. Seriously. They are so soft, chewy and packed full of chocolate. I love chocolate chip cookie, they are my kryptonite. I have been known to eat an entire batch on my own, in one sitting. It took some serious will power not to eat the entire batch these cookies but it didn't stop me from making multiple batches! Lol! I kept the cookies fairly small because at least if I eat multiple cookies (which I always do) they are small cookies, or that's what I tell myself anyway. 

To really up the chocolate experience, I used two different types of chocolate chips in this recipe. I used a semi sweet chocolate chunk and a milk chocolate chip.  The milk chocolate chips melt more and have a smoother texture when melted than the semi sweet chocolate chunks. The semi sweet chocolate chunks add even more chocolate flavour to the cookie. As always, the more chocolate chips the better. 

Soft & Chewy Double Chocolate Chip Cookies 

Double Chocolate Chip Cookies 

Makes: 18-24, Depending on size


Ingredients 

1/2 c butter, at room temperature 

1/2 c sugar 

1/2 c brown sugar 

2 eggs 

1 tsp vanilla 

1/4 c cocoa powder 

1 1/4 c AP flour 

2 tsp corn starch 

1/2 tsp baking soda 

1/2 c milk chocolate chips 

1/2 c semi sweet chocolate chips or chunks

Directions 

Pre-heat oven to 350F. Line a baking sheet with parchment paper, set aside. 

In the bowl of a stand mixer, fitted with a with a paddle attachment, on medium speed, beat together butter and sugars, until light and fluffy.  Beat in eggs one at a time, scrapping down the sides of the bowl after each addition. Beat in vanilla until just combined. 

In a medium bowl, whisk together dry ingredients: cocoa powder, AP flour, corn starch, & baking soda. On low speed, add dry ingredients to wet ingredients. Mix until just combined. Stir in chocolate chips. 

Using a medium sized cookie scoop (1-1 1/2 tbsp), scoop cookies onto baking sheet. Evenly space cookies on baking sheet, baking 12 cookies per sheet. Bake for 9 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack for them to cool completely.


Double Chocolate Chip Cookies 

No-Churn Ice Cream: Nutella Peanut Butter Brownie Explosion

A rich and creamy no-churn vanilla ice cream swirled with Nutella, delicious fudgy brownies, and mini Reece's peanut cups.

No Churn Ice Cream: Nutella Peanut butter brownie explosion

Starbucks has already launched their pumpkin spice latte and here I am sharing a post about ice cream. I had every intention of having a "Back to School" themed baked good all ready for you but then I made this no-churn ice cream.  Maybe it was some desperate attempt to hold onto summer for just a little bit longer or maybe its that I just really love ice cream. Either way today you are getting a recipe for No-Churn Nutella Peanut Butter Brownie Ice Cream. Seriously longest name ever. If someone could come up with some cutesy name for this flavour that would be awesome! I was debating going with Nutty Brownie Explosion but I felt like that promised actual nuts in the ice cream. So I stuck with the long, boring yet informative name. 

I have wanted to make ice cream for so long but I have yet to invest in an ice cream maker. I was so excited when no-churn ice cream started popping up all over various websites and blogs. I knew I wanted to jump on the trend. There are so many different flavour possibilities! I decided to go with one of my favourite ice cream combinations. It is my usual order whenever we go to Marble Slab, an ice cream place where you can mix in any ice cream topping you want. I always add Reese's Peanut Butter cups and Nutella because I love Nutella and Peanut Butter together.  The brownies add another layer of chocolate flavour, and a delicious texture element to the ice cream. 

For this ice cream I used my one bowl brownies.  They are quick and easy to whip up, plus you will have some extras left over to enjoy on their own. That being said you can use any brownie you'd like in the ice cream. Store bough brownies, like those 2-Bite brownies would work well in this recipe. Rather than swirl all of my different mixings into the ice cream, I piled half on top. I really love the look it gave the ice cream in the loaf pan.

No Churn Nutella Peanut Butter Brownie Explosion Ice Cream

No-Churn Ice Cream: Nutella Peanut Butter Brownie Explosion!

Ingredients

2 c Heavy Whipping Cream, Cold

1 10oz can Condensed Milk 

2 tsp Vanilla Extract 

1/4 tsp salt 

1/4 c Nutella

1.5 c Brownies, chopped 

1 c Mini Reese's Cups

Directions 

Place a metal loaf pan in the freezer to chill for a few hours prior to making your ice cream. Place the bowl of your stand mixer and whisk in the fridge to chill as well, if desired. 

In a medium bowl, mix together condensed milk, vanilla and salt, set aside.  In the bowl of your stand mixer fitted with the whisk attachment over medium to high speed whisk heavy cream until stiff peaks form, about 3 minutes. 

Using a spatula, fold one cup of whipped cream into the condensed milk mixture to lighten it. Fold the mixture into the rest of the whipped cream until combined. Pour mixture into chilled metal loaf pan. Freeze for an hour and a half to 2 hours. Mixture should be thick and creamy, with a soft serve consistency. At this point stir in Nutella, half the brownies and mini Reese’s cups. Top the ice cream with the remaining brownies and mini Reese’s cups. Return ice cream to freezer and freeze for an additional 3 hours before serving. Ice cream should be solid and scoop-able. Store ice cream in freezer.


No Churn Ice Cream: Nutella Peanut butter brownie explosion

One Bowl Brownies

Quick and easy, super fudgy, one bowl brownies! These dense and delicious brownies are chalk full of chocolately goodness!
Enjoy with a large glass of milk! 

Super dense fudgy one bowl brownies 

I wanted a brownie recipe that I could quickly whip up when a chocolate craving hit, but that used least amount of dishes possible (#goals). With that in mind, this quick and easy, super fudgy one bowl brownie recipe was born. 

When developing this recipe I did a lot of reading about what makes brownies fudgy vs cakey. I knew I wanted a rich, dense, fudgy brownie.  One of my favourite things about baking is how simple ingredients come together to create something decadent and delicious.  I love experimenting with various ingredients, trying new things and seeing how different ratios of the same ingredients creates very different final products. Ah the science of baking! 

Most brownie recipes usually either call for cocoa powder or melted semi sweet chocolate. I decided to go with cocoa powder for its rich chocolate flavour and ease of use. Since I was making a one bowl recipe, I didn't want to have to deal with melting chocolate (is my laziness showing?).  I decided to go with a mix of regular sugar and brown sugar in this recipe. The brown sugar really brings out the fudgy flavours of these brownies.  During my research, I learned that the shiny, often cracked tops of brownies is actually due to the eggs in the recipe and how long you beat them for. Beating the eggs into the butter and sugar causes a meringue to form while the brownie is baking which is what causes the shiny crust on top of the brownies. For an extra punch of chocolate, I added some mini semi-sweet chocolate chips to the batter. Enjoy! 

Super fudgy and dense one bowl brownies 

One Bowl Brownies

Makes: 9 to 16 Brownies depending on size

Ingredients: 

3/4 c butter, melted

1 c sugar 

1 c brown sugar 

1 tsp vanilla extract 

3 eggs

1/2 c cocoa powder 

1/2 c AP flour 

1/2 tsp salt 

1/2 c mini semi sweet chocolate chips 

Pre-heat oven to 350F. Grease a 8x8 inch baking tin with butter and dust with cocoa powder or flour. Set aside.

In a large bowl, whisk together butter, sugar and brown sugar until combined. Whisk in vanilla. Add eggs one at a time whisking well after each addition. 

Add cocoa powder, flour and salt to the wet ingredients. Whisk until just combined. 

Stir semi sweet chocolate chips into brownie batter. Transfer batter to prepared pan, evenly smooth out batter using an off set spatula. 

Bake for 23-26 minutes. Top will be shiny and edges should be set. Allow brownies to cool in the pan for 10-15 minutes. Transfer to wire rack to cool completely before cutting into squares. 


Super fudgy and dense one bowl brownies 

Looking to take these brownies to the next level? Try them in my Brownie Explosion No Churn Ice Cream!