Ingredient: mini semisweet chocolate chips

Chocolate Chip Strawberry Shortcakes

Chocolate Chip Strawberry Shortcakes

These Chocolate Chip Strawberry Shortcakes are Grandma’s classic tender strawberry shortcakes, but with a twist. The addition of chocolate chips makes them extra delicious! Top with a cloud of fresh homemade whipped cream and you’ll have the most delightful dessert to share with family and friends.

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 Chocolate Chip Strawberry Shortcakes
Soft tender chocolate chip shortcakes topped with fresh sweetened strawberries and homemade whipped cream.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword chocolate chip, shortcakes, strawberry
Servings
shortcakes
Ingredients
Macerated Strawberries
Whipped Cream
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword chocolate chip, shortcakes, strawberry
Servings
shortcakes
Ingredients
Macerated Strawberries
Whipped Cream
Instructions
Macerated Strawberries
  1. Stir the strawberries and sugar together. Cover and refrigerate at least 30 minutes or up to a few hours.
Chocolate Chip Shortcakes
  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended. Work the butter into the flour mixture with a pastry blender or with your fingertips until small pea-size pieces are formed. Stir in the mini chocolate chips.
  3. In a small bowl, whisk the buttermilk and vanilla extract together. Stir this mixture into the dry ingredients just until a shaggy dough forms
  4. Turn the dough out into a lightly floured surface. Fold the dough over into itself a few times. Do not overwork the dough! Form the dough into a 1-inch thick, 6-inch diameter round. Cut out 6 rounds with a 2 3/4-inch floured biscuit cutter. Place them about 2 inches apart on the baking sheet. (It’s important to keep the dough cold. If your kitchen is very warm, freeze the rounds for 5-10 min. before baking.)
  5. Brush the shortcakes with heavy cream & sprinkle with coarse sugar. Bake until golden, about 17-22 minutes. Immediately transfer the shortcakes to a cooling rack. Split the cooled shortcakes and top with strawberries and whipped cream.
Whipped Cream
  1. In a large bowl, mix the heavy cream and vanilla, with an electric mixer on low speed. Sift the powdered sugar into the heavy cream and mix until combined. Turn the speed up to medium-high and beat until medium peaks form. Refrigerate until ready to use.

Double Chocolate Banana Bread with Maple Espresso Icing


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Double Chocolate Banana Bread with Maple Espresso Icing

Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief

Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf

Servings
loaf


Ingredients
Double Chocolate Banana Bread

Maple Espresso Icing

Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf

Servings
loaf


Ingredients
Double Chocolate Banana Bread

Maple Espresso Icing


Instructions
Double Chocolate Banana Bread
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.

  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.

  3. In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.

  4. Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.

Maple Espresso Icing
  1. In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.


Recipe Notes

To find the loaf pan I used, click here.

Brownie Cheesecake Cookies

Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Print Recipe
 Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Instructions
Filling
  1. In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Fold in the mini chocolate chips.
  4. Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  5. Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  6. Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.