chocolate-chips | Pamela Toman

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

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

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