Pamela Toman

Tag: chocolate-chips

Brownies

Small batch brownies. One dirty bowl, one 8x4" loaf pan of brownies, ready in 30 minutes.

Ingredients Step
Preheat the oven to 350 degrees. Line an 8x4" loaf pan with a parchment sling, creasing the top edges so they hang outside the pan (and are less likely to fall in in the oven). Lightly grease the parchment and pan.
5 T. butter Microwave to melt, using a large bowl.
150 g. (¾ c.) sugar Whisk in.
1 egg
1 t. vanilla		 Whisk in, until shiny and emulsified.
32 g. (6 T.) cocoa powder Whisk in, until well combined.
45 g. (6 T.) flour
¼ t. salt
1/16 t. (pinch) baking powder		 Whisk in, until just combined.
57 g. (⅓ c.) chocolate chips Stir in.
Transfer batter to the prepared pan. Spread it flat and evenly to the edges.
Bake ~30 minutes, until a toothpick comes out clean (205 degrees).
Let cool completely in the pan. Then lift them out using the parchment sling to cut them.

Source: David Turner (KAF)

Brownies was published on 2 April 2026.

Recipe uses: cocoa-powder, chocolate-chips

Almond Butter Macaroons

Almond butter macaroons -- gluten-free sugar bombs. Best dipped in melted chocolate after they cool. (Yes, sweetened coconut is the best choice here.)

They freeze really well.

Yield: ~50 cookies

Ingredients Step
Preheat the oven to 300 degrees on convection (or 325 in a normal oven -- but convection keeps lets these cookies stay taller and rounder). Line 4 large baking sheets with silicon mats.
14 oz. package of sweetened shredded coconut
35 g. (⅓ c.) almond flour		 Pulse together in a food processor until combined.
128 g. (½ c.) almond butter Pulse together until almond is evenly distributed and coconut is finely chopped. (If the almond butter is dry, it will want to stick to itself more than the coconut; keep an eye out for clumps.)
4 large egg whites
100 g. (½ c.) sugar
1 t. vanilla		 Beat together until soft peaks form, likely over many minutes. It should look like thinner marshmallow fluff and softly hold its shape when you move it around.
Stir together the egg white mixture and the coconut mixture.
Scoop onto baking sheets by tablespoonfuls, leaving space between them. They spread and grow slightly, but not too much. Without crowding, 3 rows of three and 3 rows of two will fit on my sheets.
Bake until lightly golden brown around the edges, around 20 minutes.
Cool 8 minutes on baking sheet, then remove to a wire rack. You may need to slide the cookies sideways to not lose their middles.
4 oz. chocolate chips (optional)
sea salt (optional)		 After the cookies are cool: Melt the chocolate, then drizzle on and/or dip the bottoms of cookies. Sprinkle sea salt on top.

Source: Sally McKenney

Almond Butter Macaroons was published on 2 April 2026.

Recipe uses: almond-flour, almond-butter, chocolate-chips, coconut

Puppy Chow

A Midwest classic -- alongside pink stuff, but inherently vegan. It's fridge candy.

The peanut butter should be creamy and homogenized, not able to separate into oil and solids. I'm liking No Sugar Added Jif.

Ingredients Step
130 g. (½ c.) peanut butter
185 g (1 c.) chocolate chips		 Place in large microwave-safe bowl. Microwave by 30 seconds, stirring, until thoroughly blended.
6 c. Rice Chex or Crispix In an extremely large bowl with a lid, layer half the Chex, half the peanut butter chocolate, half the Chex, then half the peanut butter chocolate. Stir to combine, until chocolate covers all the cereal. It will look "too wet" and that's fine.
Let rest at room temperature for 15 minutes, until the mixture is around room temperature. Set a timer.
1 c. powdered sugar Dump on top. Seal lid. Shake to coat. (Alternatively, measure sugar into a 2 gallon plastic bag, dump cereal in, seal, and shake.)
additional powdered sugar Add more sugar until the chocolate is covered, possibly chilling more first to reduce amount of powdered sugar needed.

Source: lost to history

Puppy Chow was published on 26 December 2025.

Recipe uses: chocolate-chips, peanut-butter

Rocky Road Cookies

The huge chocolate chocolate chip cookies -- one of the food stars of my car's 18th birthday.

Ingredients Step
Preheat oven to 410 degrees Fahrenheit. Line cookie sheets with parchment paper.
1 c. butter, cold, cubed
1 c. brown sugar
½ c. white sugar		 Cream in a mixer for at least 4 minutes (time it!).
2 eggs
1 t. vanilla		 Mix in. Mix for at least 1 minute, scraping as needed.
½ c. (60 g) cocoa powder
1 c. (120 g) cake flour
1½ c. (180 g) AP flour
1 t. cornstarch
3/4 t. baking soda
½ t. salt		 Combine in a large bowl. Then fold into the wet ingredients, leaving some streaks because there's more dough working to come.
1.75 c. chocolate chips
2 c. mini marshmallows
3/4 c. cashews, chopped		 Stir in.
Roll the dough into 5-6 oz. balls (roughly baseball size). Press a few extra chocolate chips and marshmallows into their tops.
Bake 9-11 minutes at 410 degrees. After removing from oven, use a silicon spatula to press the edges to the center to make each cookie round again. Let them rest on the pan for 15 minutes, then remove from pan to cool fully on a rack.

Source: modernhoney.com from Levain Bakery

Rocky Road Cookies was published on 1 October 2023.

Recipe uses: chocolate-chips, mini-marshmallows, cashews, cake-flour, cocoa-powder

Chocolate Chip Cookies

The soft and gooey chocolate chip cookies we made with Asher, which disappeared within 36 hours.

Ingredients Step
Heat oven to 375 degrees. Line 3 full size baking sheets with parchment.
3 c. AP flour
1 t. baking soda
½ t. baking powder
3/4 t. salt		 Combine dry ingredients.
2 sticks butter, softened
1 c. white sugar
1 c. brown sugar		 Cream together.
2 eggs
2 t. vanilla		 Beat in until fluffy.
Incorporate dry ingredients.
12 oz. chocolate chips (2 c.) Mix in.
Roll into balls. Bake 6-10 minutes, until just barely starting to brown.
Cool on baking pan for 2 minutes, then remove to rack.

Source: joyfoodsunshine.com

Chocolate Chip Cookies was published on 16 August 2023.

Recipe uses: chocolate-chips