Do you really need reasons to use chocolate chips in your recipes? Melt them, add them to your cookies and brownies or just pop ’em in your mouth and enjoy the smooth melting sensation. We cannot live without chocolate chips and we thank the heavens for the creator who invented them.
For National Chocolate Chip Day, we dedicate these recipes to honor chocolate chips worldwide.
By Mariam Elhamy
Classic Chocolate Chip Cookie Bars
Chocolate chip cookies are everyone’s favorite but these bars will be gone before the tray even cools. Perfect with a scoop of vanilla ice cream or a glass of milk.
Ingredients:
- 2 & 1/4 cups (280g) sifted all-purpose flour
- 1 tsp baking soda
- 1 and 1/2 tsps cornstarch
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 tsps pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
- Sprinkle of sea salt (optional)
Method:
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving extra paper on all sides to easily lift the bars out of the pan.
- Whisk the flour, baking soda, cornstarch, and salt together in a bowl.
- In another bowl, whisk the melted butter and sugars together until no brown sugar lumps remain. Whisk in the egg, egg yolk and vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick. Fold in the chocolate chips.
- Transfer dough to the pan and press/smooth into an even layer. Sprinkle with sea salt and some chocolate chips if desired. Bake for 32-35 minutes or until lightly browned on the sides. Insert a toothpick, if it comes out clean the bars are done.
- Allow the bars to cool then lift the foil out of the pan and cut into squares. Store in an airtight container at room temperature.
Chocolate Chip Banana French Toast
A good breakfast is one that contains bread, milk and banana, chocolate chips are the perfect addition to this sweet recipe.
Ingredients:
- 3 ripe bananas
- 4 eggs
- 3/4 cup milk
- 1/4 cup (1/2-stick) butter, melted
- 4 tbsps sugar, divided
- 1 tsp vanilla extract
- 1 loaf toast bread
- 1/4 cup mini semisweet chocolate chips
Method:
- Preheat oven to 400°F (204°C). Coat a 9×13 baking dish with cooking spray.
- In a bowl, mash bananas with a fork and add the eggs, milk, melted butter, 3 tablespoons sugar, and the vanilla; mix until well beaten. Add bread and toss until completely coated.
- Pour into the baking dish then sprinkle with chocolate chips and remaining 1 tablespoon sugar. Bake for 18 to 20 minutes, or until set and golden. Cut into squares, and serve warm.
1 Minute Chocolate Chip Cookie in a Mug
Easy-peasy lemon squeezy. In under 1 minute your chocolate chip cookie in a mug will be warm and ready to dive into. Give it a try, it literally takes 1 minute.
Ingredients:
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1/2 tsp vanilla extract
- 1/8 tsp pinch salt
- 1 egg yolk
- 3 tbsp all-purpose flour
- 1-2 tbsp chocolate chips
Method:
- Microwave butter in a mug until melted. With a spoon, mix in sugars, vanilla and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips.
- Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm with a dollop of ice cream and chocolate sauce if desired.
Chocolate Chip Cheesecake Brownies
Brownies, cheesecake and chocolate chips all combined in one hell of a dessert! This one is not for the faint-hearted and requires supervision of a real sweet-tooth.
Ingredients:
Brownies
- 8 tablespoons unsalted butter
- 6 tablespoons bittersweet chocolate chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
Cheesecake
- 1 cup cream cheese at room temperature
- 1/3 cup sugar
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
Method:
- Preheat oven to 350°F (177°C). Line a 9×9 baking pan with parchment paper and spray with baking spray.
- For the Brownies: Melt the butter and chocolate in a small saucepan over medium-low heat, constantly stirring until completely melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Add the flour and carefully combine. Transfer to the baking pan and set aside.
- For the Cheesecake: In a food processor, combine the cream cheese, sugar, egg yolk, and vanilla and whip together until there are no lumps.
- Using a spoon, drop pieces of the cheesecake batter on top of the brownie batter. Then using a knife, swirl the two batters together until you have a marbled effect.
- Sprinkle with the chocolate chips and transfer to the oven and bake for 30-33 minutes.
- Once baked, remove from oven and let cool for at least 2 hours. (Refrigerate to speed this process up if needed)
Chocolate Chip Cookie Dough Dip
We bet you never thought of a chocolate chip cookie dough dip before. This recipe is a winner among many sweet dips we’ve tried and here’s why: chocolate chips.
Ingredients:
- 1 stick unsalted butter, at room temperature
- 230g cream cheese, at room temperature
- ¼ cup light brown sugar
- ¾ cup confectioners’ sugar
- 2 tsps pure vanilla extract
- 1¼ cups mini chocolate chips
Method:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the cream cheese and brown sugar until light and fluffy, 3 to 4 minutes.
2. Add the confectioners’ sugar and the vanilla extract and mix to combine. Stir in the chocolate chips.
3. Serve at room temperature with any biscuit of your choice for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Mint Chocolate Chip Yogurt Ice Pops
A perfect minty cooler for summer, this recipe is not only light in calories it’s yummy too!
Ingredients:
- 2 cups Greek yogurt
- 1 cup whole milk
- 3 tbsps confectioners’ sugar
- 1 tsp pure vanilla extract
- ½ tsp mint extract
- 3 or 4 drops green food coloring (optional)
- 1 cup chocolate chunks
- 1 cup dark chocolate chips
- 2 tbsps coconut oil
Method:
1. In a medium bowl, mix the yogurt with the milk, confectioners’ sugar, vanilla extract, mint extract and food coloring to combine. Stir in the chocolate chunks.
2. Divide the mixture among the molds, filling each mold to about ¼ inch from the top. Insert ice-pop sticks and freeze until solid, at least 3 hours.
3. Heat the dark chocolate and coconut oil in a heat-safe bowl in the microwave in 30-second increments, stirring in between, until the mixture is smooth and melted.
4. Unmold the ice pops. Working quickly, dip each one into the melted chocolate. Store the pops in the freezer for up to two weeks.
Chocolate Chip Cookie Cups
These creamy one bite chocolate cookie cups are a dream! The best part is that you could replace the filling with milk, ice cream or any sauce you like.
Ingredients:
- 2 & 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups mini chocolate chips semi-sweet
- 230 g cream cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla
- Chocolate sauce (optional)
Method:
- Preheat oven to 350°F (177°C). Spray 2 muffin tins with cooking spray.
- Whisk together flour, baking soda, and salt.
- In another bowl, beat butter and sugars on med-high until fluffy (2-3 mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
- Add flour mixture and mix until combined. Fold in chocolate chips.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
- Bake for 15 mins or until lightly browned and mostly set (but not completely).
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Allow to cool completely.
- Beat cream cheese, sugar and vanilla until smooth then pipe into cooled cookie cups. Top with chocolate sauce or extra chocolate chips if desired. Serve cold and eat within 2-3 days or freeze for up to 4 weeks.
Potato Chip Chocolate Chip Blondies
Sounds weird? We’ve sourced this experimental recipe that we think is a huge success for its perfect salty/sweet flavors and soft/crunchy texture. Try it for yourself.
Ingredients:
- 2 & 1/8 cups all-purpose flour
- 3/4 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup melted butter at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsps vanilla extract
- 1 & 1/4 cups semi-sweet chocolate chips
- 1 & 1/4 cups any wavy potato chips, chopped
- 1/4 cup additional potato chips and a sprinkle of sea salt (optional)
Method:
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking pan with cooking spray.
- Whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, mix melted butter and sugars together until combined. Add eggs and vanilla and mix until smooth. Slowly add dry ingredients and mix on low, just until combined.
- Stir in the chocolate chips and potato chips.
- Pour dough into the pan, smoothing the top with the spatula. Add additional chips to the top and sprinkle lightly with sea salt.
- Bake for 28–30 minutes or until the top is light golden brown and the edges start to pull away from the pan. Remove from oven and cool to room temperature.
- Cut into squares and serve.
Caramel Nut Bars
A nut bar is not proper if it doesn’t have caramel and chocolate chips. This chocolate chips recipe is great for an in-between meals snack or a dessert after dinner.
Ingredients:
- 1 cup quick-cooking oats
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 3/4 cup butter, melted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 package (14 ounces) caramels
- 1/3 cup milk
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
Method:
- In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13×9 inch baking pan (do not press).
- Bake at 350°F (177°C) for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted.
- Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for another 10 minutes. Cool and refrigerate until set.
