Type what you have

Ingredients

• ✓ chocolate chip
• butter
• white sugar
• egg
• almond extract
• all-purpose flour
• baking powder
• candied cherry
• white chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Ingredients

• ✓ chocolate chip
• vanilla extract
• instant espresso powder
• all-purpose flour
• cocoa powder
• baking powder
• salt
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Ingredients

• ✓ chocolate chip
• butter
• bread crumb
• egg
• white sugar
• vanilla sugar
• white wine
• all-purpose flour
• cinnamon
• baking powder
• salt
• hazelnut

Instructions

1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

Ingredients

• ✓ chocolate chip
• white cake mix
• water
• egg
• vanilla pudding mix
• vegetable oil
• almond extract
• ricotta cheese
• confectioners' sugar
• white sugar
• vanilla extract
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Ingredients

• ✓ chocolate chip
• vanilla extract
• powdered sugar
• heavy cream
• egg
• lemon zest
• cinnamon
• vanilla extract
• all-purpose flour
• sugar
• mascarpone cheese
• ricotta cheese
• cinnamon
• sugar
• butter
• graham cracker crumb
• cooking spray

Instructions

1. 1 Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
2. 2 Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
3. 3 Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
4. 4 Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
5. 5 Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
6. 6 Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
7. 7 Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
8. 8 Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
9. 9 Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
10. 10 Spread topping over cheesecake, then sprinkle with chocolate chips.

By John Somerall

Ingredients

• ✓ chocolate chip
• ✓ chocolate chip
• cream cheese
• white sugar
• milk chocolate candy kiss

Instructions

1. 1 Line the bottom of 12 shot glasses with miniature chocolate chips.
2. 2 Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
3. 3 Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.

By cakelover28

Ingredients

• ✓ chocolate chip
• peanut butter
• cornflake

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Ingredients

• ✓ chocolate chip
• marshmallow
• graham cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman

Ingredients

• ✓ chocolate chip
• crescent dinner roll
• powdered sugar

Instructions

1. 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.
2. 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

By Pillsbury

Ingredients

• ✓ chocolate chip
• yellow cake mix
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; spread mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By workforwine

Ingredients

• ✓ chocolate chip
• graham cracker
• sweetened condensed milk
• nut

Instructions

1. 1 Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
2. 2 Chill graham balls until set, about 1 hour.

By cjls78

Ingredients

• ✓ chocolate chip
• yellow cake mix
• vegetable oil
• egg
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By carpar1

Ingredients

• ✓ chocolate chip
• watermelon
• half-and-half
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ chocolate chip
• butter
• white sugar
• egg
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Melt butter and chocolate chips in a saucepan over low heat, stirring until smooth, 3 to 5 minutes. Remove from the heat and let cool, 10 to 15 minutes.
3. 3 Beat sugar and eggs in a mixing bowl with an electric mixer until thoroughly combined. Mix in flour and vanilla. Fold in cooled chocolate mixture until smooth. Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 30 minutes.

By mindee

Ingredients

• ✓ chocolate chip
• egg white
• white sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
3. 3 Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

By Cami

Ingredients

• ✓ chocolate chip
• butter
• sugar
• water
• almond

Instructions

1. 1 Butter a 10x15-inch jellyroll pan.
2. 2 Melt butter in a heavy skillet over medium heat. Stir in sugar and water, then bring to a boil. Add almonds and cook, stirring constantly, until nuts are toasted and sugar is golden. Pour mixture into the prepared pan; do not spread.
3. 3 Immediately sprinkle chocolate chips onto hot sugar mixture. Spread chocolate over the surface as it melts. Let cool completely before breaking into pieces.

By nora

Ingredients

• ✓ chocolate chip
• chocolate cookie crumb crust
• cream cheese
• white sugar
• vanilla extract
• peanut butter
• whipped topping

Instructions

1. 1 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
2. 2 Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
3. 3 Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
4. 4 Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
5. 5 Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
6. 6 Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

By Russell Barton

Ingredients

• ✓ chocolate chip
• white sugar
• cocoa powder
• salt
• egg white

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Ingredients

• ✓ chocolate chip
• egg white
• salt
• white sugar
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ chocolate chip
• black bean
• water
• brownie mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ chocolate chip
• sugar
• corn syrup
• white vinegar
• baking soda

Instructions

1. 1 In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
2. 2 While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
3. 3 If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

By GOLIZ114

Ingredients

• ✓ chocolate chip
• greek yogurt
• banana
• sugar
• walnut

Instructions

1. 1 Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
2. 2 Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

By COWEN1

Ingredients

• ✓ chocolate chip
• red velvet cake mix
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, eggs, and oil together in a bowl until well mixed; fold in chocolate chips. Roll dough into 24 balls and arrange on an ungreased baking sheet.
3. 3 Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes.
4. 4 Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool completely, 15 to 20 minutes.

By rosebud15404

Ingredients

• ✓ chocolate chip
• mascarpone cheese
• heavy cream
• vanilla extract

Instructions

1. 1 Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.
2. 2 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

By mistressmary

Ingredients

• ✓ chocolate chip
• brown sugar
• egg
• almond butter
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
3. 3 Bake in preheated oven until golden brown, 15 to 25 minutes.

By Mercedes C

Ingredients

• ✓ chocolate chip
• egg white
• lemon juice
• white sugar

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
2. 2 Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
3. 3 Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
4. 4 Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
5. 5 Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

By John Mitzewich

Ingredients

• ✓ chocolate chip
• butter
• sugar
• corn syrup
• water
• walnut

Instructions

1. 1 Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer.
2. 2 When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
3. 3 Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

By John Pacheco

Ingredients

• ✓ chocolate chip
• confectioners' sugar
• cocoa powder
• salt
• egg white
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
2. 2 Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
3. 3 Scoop batter by tablespoonful onto the prepared baking sheets.
4. 4 Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

By catmoore

Ingredients

• ✓ chocolate chip
• almond
• butter
• brown sugar
• vanilla extract
• oatmeal

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking sheet, and reserve.
3. 3 Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 8 x 8 inch baking pan. Bake in preheated oven until lightly browned and set, about 20 minutes.
4. 4 Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.

By LAURSAVVY

Ingredients

• ✓ chocolate chip
• butter
• peanut butter
• vanilla extract
• all-purpose flour
• sugar
• egg
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt the chocolate chips, butter, and peanut butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir vanilla into chocolate mixture.
3. 3 Stir flour, sugar, eggs, baking soda, and salt into the chocolate mixture. Fold walnuts into batter. Pour batter into prepared baking dish.
4. 4 Bake brownies in the preheated oven until a toothpick inserted in the center comes out with moist chunks on it, but not wet, about 30 minutes. Cool to room temperature before cutting into squares.

By amanda*~