Any good recipies for anything with chocolate or chocolate chip cookie dough?

There are so many great chocolate things to make! Do you have access to a wide variety of tools and equipment, like a food processor, mixer, different shapes of pans? Does anyone in your group of friends have food allergies?

I have made every one of the recipes I am linking here, multiple times. They all turn out consistently delicious!

This flourless chocolate cake is delicious, easy, and so impressive:

http://www.epicurious.com/recipes/food/views/Flour...

You can make it in a round pan or an 8x8 square, just be sure to use parchment paper to line it so it doesn't stick.

This ganache makes a nice glaze:

http://www.epicurious.com/recipes/food/views/Ganac...

basically, you melt chocolate in warm cream, and stir gently to combine. You can use ganache for a lot of purposes, but in this case let it cool just a little then pour it over the cooled, plated cake as a thick glaze. Pop the whole thing in the fridge until set. Serve with raspberries.

If you like chewy chocolate chip cookies, this recipe is excellent:

http://www.foodnetwork.com/recipes/alton-brown/the...

The key is chilling the dough before baking!

If you want to make chookie dough balls that you can eat without baking, this recipe is delish (and super easy)

http://www.loveveggiesandyoga.com/2009/10/raw-vega...

We have gluten and other sensitivities in my family, so I often bake gluten free and also vegan. These cupcakes are great, and not too hard:

http://globallyglutenfree.blogspot.com/2010/02/per...

You can use regular white sugar instead of coconut sugar, any neutral cooking oil for the grapeseed, and any dairy or nondairy milk for the hemp milk. I also use a different frosting recipe, similar to the one here:

http://www.elanaspantry.com/vegan-chocolate-frosti...

then I sprinkle on a couple mini chocolate chips. Yum!

If everyone can have wheat flour, but you are out of or don't want to use eggs or dairy, this cake is extremely easy:

http://vegweb.com/recipes/super-moist-chocolate-ca...

Your friends will never guess that the secret ingredient is vinegar! You can not taste vinegar in the finished cake. There is a chemical reaction between the vinegar and baking soda (remember volcanos in elementary school?) that causes it to rise beautifully and stay very moist. The recipe has been around since rationing in the Depression.

And if you want something that is even quicker and easier than anything else here, these no-bake raw cookie balls are AMAZING, and are actually even good for you!

http://chocolatecoveredkatie.com/2009/10/13/make-t...

You will have to restrain yourself from eating all of them before you can bring them to your friend! But you do need a food processor for that one.

Have fun! And yay for chocolate!

You could just use this how-to but make it in cake tray and make a chocolate chip cookie cake.

Chocolate Chip Cookie Dough Cupcakes

Ingredients:

COOKIE DOUGH FILLING:

3/4 cup all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 cup packed brown sugar

2 tablespoons granulated white sugar

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup miniature chocolate chips

CUPCAKES:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated white sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup hot water

1/2 cup vegetable or canola oil

1 large egg

1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:

3/4 cup (1 1/2 sticks) salted butter

1 3/4 cups powdered sugar

1/3 cup packed brown sugar

1/2 cup all-purpose flour

1 1/2 tablespoons milk

1 teaspoon vanilla extract

GARNISH:

additional mini chocolate chips

12 mini Chips Ahoy cookies

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

http://www.recipegirl.com/2012/04/09/chocolate-chi...

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Chocolate Chip Cookie Dough Cheesecake Recipe

Ingredients

1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs

1/4 cup sugar

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup (8 ounces) sour cream

1/2 teaspoon vanilla extract

3 eggs, lightly beaten

COOKIE DOUGH:

1/4 cup butter, softened

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1-1/2 cups miniature semisweet chocolate chips, divided

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.

In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.

Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.

Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.

http://www.tasteofhome.com/Recipes/Chocolate-Chip-...