Introduction
Who doesn’t love a bag of chocolate chips? It’s one of the most versatile ingredients in the kitchen, perfect for adding a touch of sweetness to any dish. Whether you’re making cookies, cakes, or even savory dishes like chili, a bag of chocolate chips can take your recipe to the next level. In this blog post, we’ll explore two delicious recipes that use a bag of chocolate chips as the star ingredient.
Recipe 1: Chocolate Chip Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add in the eggs and vanilla extract, mixing until well combined.
- Mix in the mashed bananas until well incorporated.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan, and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Calories per serving: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 160mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 22g
Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Wire rack
Serving Suggestions:
This chocolate chip banana bread is delicious on its own, but can also be served with a dollop of whipped cream or a drizzle of caramel sauce.
Variations:
Try adding chopped nuts or dried fruit to the batter for an extra burst of flavor and texture.
Substitutions:
If you don’t have brown sugar on hand, you can use granulated sugar instead. You can also substitute the unsalted butter for salted butter, just reduce the amount of salt in the recipe by half.
Storage:
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.
Tips:
Make sure to use ripe bananas in this recipe for maximum sweetness and flavor. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or a tomato for a day or two.
Frequently Asked Questions:
Can I use milk chocolate chips instead of semisweet?
Yes, you can use any type of chocolate chips in this recipe. Dark chocolate, milk chocolate, or even white chocolate would all work well.
Recipe 2: Double Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 cups chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, mixing until well combined.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Calories per serving: 220
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 95mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 19g
Protein: 2g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Equipment:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These double chocolate chip cookies are perfect for enjoying with a cold glass of milk or a hot cup of coffee.
Variations:
Try adding chopped nuts, shredded coconut, or even a sprinkle of sea salt on top of the cookies before baking for an extra twist on the classic recipe.
Substitutions:
If you don’t have unsweetened cocoa powder on hand, you can use regular cocoa powder instead. You can also substitute the chocolate chips for any other type of baking chips, such as butterscotch or peanut butter.
Storage:
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips:
For perfectly round cookies, roll the dough into balls before placing them on the baking sheet. You can also chill the dough for 30 minutes before baking to help the cookies hold their shape.
Frequently Asked Questions:
Can I use margarine instead of butter?
While you can use margarine instead of butter in this recipe, the cookies may not have the same rich, buttery flavor.
Conclusion
We hope you enjoyed these two delicious recipes that make great use of a humble bag of chocolate chips. Whether you’re in the mood for something sweet or savory, the possibilities are endless with this versatile ingredient. So grab a bag of chocolate chips and get creative in the kitchen!