How to Make Your Own Chocolate Chunks Back for Seconds


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Add eggs, vanilla, and salt and mix until combined. Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined. Stir in chocolate chips, then cover and chill for one hour. Preheat oven to 350.


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In a large mixing bowl cream together butter (1 cup), brown sugar (1 cup), granulated sugar (3/4 cup), and vanilla (1 teaspoon) until well combined. Add eggs (2) and beat for 2 minutes, or until the mixture is light and fluffy. Gradually add in flour mixture and mix just until combined. Stir in chocolate chips (2 cups).


How To Melt Chocolate

Step 1. Spray the inside of a heatproof glass dish or ramekin with nonstick cooking oil spray. Step 2. Place the chocolate in a heatproof glass bowl.


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Directions. In a microwave-safe bowl, melt the chocolate. Add and thoroughly whisk together the eggs, sugar, and flour. Pass the mixture through a strainer to remove any lumps and to filter out.


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Cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In a medium mixing bowl, whisk together flour, cocoa, espresso powder, baking soda, and baking powder; set aside. Place butter in a large microwave-safe bowl and melt. Allow butter to cool.


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In a separate glass bowl, heat the peanut butter chips, peanut butter, and 10 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. Pour chocolate fudge into an 8x8" pan lined with parchment paper and sprayed lightly with non stick cooking spray. Spread evenly.


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Finely chop the chocolate. Finely chop 8 ounces of chocolate into small, uniform pieces with a serrated knife. Transfer to a medium glass microwave-safe bowl. Microwave for 30 seconds, stir, and repeat. Microwave the chocolate in 3 (30-second) intervals, stirring between each. When the chocolate is mostly melted and only a few tiny pieces.


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Brace yourself! I've got a gooey, chocolate-y, delicious treat to share with you today. All you need is a few basic ingredients that I'm sure most of you already have in your pantry, a coffee mug, a microwave and about 60 seconds of patience while it cooks.


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In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!


CHOCOLATE MOUSSE 3 SECONDS

Bring sugar, corn syrup, butter, and bourbon to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290°F to 310°F (about 15 minutes). Pour sugar mixture over pecans on a baking sheet. Sprinkle the chocolate chips over the hot toffee.


CHOCOLATE MOUSSE 3 SECONDS

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STEP TWO: Next, add in the beaten egg and vanilla and mix to fully combine. STEP THREE: Then, add in the flour, baking soda, and salt. Stir together and then stir in the chocolate chips so they're evenly distributed. STEP FOUR: Finally, divide the cookie dough between two 1-cup ramekins and heat, individually, for 60 seconds.


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Spray a 13x 9-inch baking dish with nonstick cooking spray. In the bowl of a food processor, pulse pecan Sandies (1 container) until they're fine crumbs. Add melted butter (1/2 cup) and pulse until combined. Stir in chopped pecans (1/2 cup). Press the crumb mixture in an even layer into the prepared baking dish.