Perfectly soft, chewy dark chocolate chip cookies… made with coconut oil for a little extra deliciousness.
Can I let you in on a secret? I don’t really like making cookies. In fact, I find it kind of… tedious nowadays. I feel bad saying that, because I have such great memories baking cookies throughout the years with my mom, sister, and grandma, with friends and roommates, even with Ben. I think it might be more enjoyable with someone else, so you can share the measuring and mixing, scooping and rolling, and even the cleaning if you’re lucky. But when you do it all alone, it’s ALL on you. It’s not that making the dough or rolling it out or baking it is hard exactly, but it’s a constant dance of getting everything in the oven and cooked the perfect amount without burning anything, then waiting for the cookie sheets to cool before putting more dough on. On and on it goes. So much work!
That being said, I find it funny that so many people would rather bake cookies over anything else. I’m happy to make muffins or cake or pie or cookie bars any day but asking me to bake [and/or GASP decorate] a bunch of cookies for something makes me freak out. Weird, I know. I will never be that person showing up at a bake sale with impeccably decorated cookies. Oh well.
You might think it’s strange that I’m rambling on about how I don’t really like making cookies… while I’m sharing a COOKIE RECIPE. Geeze, not good endorsement there. Ha! And yes, maybe that is a bit weird. But truthfully, these cookies are worth the trouble and the fuss! They’re worth every bit of that measuring and scooping and rolling and tedious baking process. They’re soft and chewy, with just a hint of coconut goodness, especially when freshly baked. Plus, if you don’t want to bake all the cookies at once, you can freeze the dough balls and pop them out to bake on a random Thursday afternoon for no good reason at all. Something fun to pull out of the freezer, me thinks. I hope you love ’em as much as I do!
one year ago: Pumpkin Chocolate Chip Cookies
two years ago: Peanut Butter Apple Oatmeal Cookies
three years ago: 30 Minute Chicken Tortilla Soup
four years ago: Pumpkin Biscuits
five years ago: Brown Sugar Bacon Waffles
Coconut Oil Dark Chocolate Chip Cookies
- 1/2 cup coconut oil, at room temperature [consistency of softened butter]
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract or coconut extract
- 1 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
With a mixer, cream together coconut oil, sugars, egg, and vanilla extract until light and fluffy–about 3 minutes. Add flour, cornstarch, and baking soda, mixing until just combined. Fold in chocolate chips.
Roll dough into balls–about 32 small balls or 16 larger balls. When chilled, dough will be hard to roll so do this first! Then place on a baking sheet or plate, cover, and refrigerate for at least 2 hours or overnight. At this point, you can either bake the cookies or freeze for later.
When ready to bake, preheat oven to 350 degrees F. Place dough on a lined baking sheet [with a silpat or parchment paper], then bake for 9-10 minutes until edges are just set. Do not overbake! Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container or enjoy right away!
This is the BEST zucchini cake I have ever had! And it doesn’t even have frosting. Crazyyy!
I never had zucchini anything until I met Ben. He opened up a whole world to me! Zucchini muffins, bread, cookies, pasta, cake… well, I guess he opened up basically a whole new world of sweets [with the addition of some veggies so you can pretend to be a little healthier]. HA! The first summer after we were married, we were served zucchini cake for dessert by some of our new church friends. This chocolate zucchini cake was amazing… and had the best, thickest chocolate frosting ever. It was positively scrumptious!
Problem was… every time I made zucchini cake after having hers, I wanted layer upon layer of chocolate frosting. But sometimes that’s too much work. Or you don’t want to wait for the cake to cool completely before that. Or you want to be able to eat the cake for breakfast. Or ___ [insert other “problem” here]. SIGH. But guess what guys?!? Once I discovered THIS cake, my problems were solved. Hallelujah!
This zucchini cake, aptly named Chocolate Chip Zucchini Cake, is equally chocolately yet requires not one layer of chocolate frosting because of the abundance of chocolate chips used to top this masterpiece. Genius, I say! Alright, so there aren’t mountains of chocolate chips on top of this cake, but there ARE enough to enjoy in just about every bite. The middle pieces have more so I recommend eating those yourself. Or, you know, not being selfish like me and sharing with those you love. I’m so nice! Each bite though, no matter if it comes from the side or the middle, is unbelievably soft and melts in your mouth. Buttermilk in cakes is fabulous, I think! It also has a teensy bit of warm spices to intensify the chocolate flavor even more. Hope you enjoy this cake as much as we did… and don’t forget to eat your veggies!
one year ago: Dark Chocolate Chunk Peanut Butter Blondies – with vegan and gluten free options!
two years ago: Eggplant Potato Frittata
three years ago: Baked Flounder
four years ago: Lavender Lime Scones
five years ago: Tasty Corn
Chocolate Chip Zucchini Cake
from What Megan’s Making
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 3/4 cups sugar
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups peeled, shredded zucchini [1 medium]
- 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray and set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and cloves.
In the bowl of a stand mixer, cream together the butter and sugar. Beat in the oil, eggs and vanilla. Add the flour mixture to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into prepared pan. Sprinkle with chocolate chips.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Enjoy! This is also great with ice cream.
Creamy coconut meets an iced mocha for a delightful summer treat… plus this drink is made with a SECRET INGREDIENT. Ooooh! What more can you ask for?!
Iced coffee is my drink of choice in the summer. I LOVE making a batch of cold brew coffee to have a special treat in the afternoons [my simple method: make a pot of french press coffee as usual, same ratio of coffee to water, but use cold water. Place in the fridge or on countertop overnight to brew for at least 12 hours, up to 24. Press as usual, then store in the fridge.]. Lately I’ve been enjoying my coffee with half and half and some mint simple syrup. But I love ANYTHING coconut so when I saw this iced coconut mocha on Happy Go Lucky, my blog assignment for this month’s edition of Secret Recipe Club, I was awestruck. Mmm! Kara has a great blog full of awesome DIY projects and yummy recipes–like this BLT chicken salad, s’mores brownies, or Hawaiian grilled cheese. Kara lives with her family in Virginia Beach, a city that holds special memories since Ben and I got engaged there when I spent the summer on the beach with Cru for a summer project in 2008. I loved checking out Kara’s blog–so much goodness there!
Since you’re dying to know, the secret ingredient in this iced coconut mocha is a coconut POPSICLE! How genius is that?!? I meant to buy some at the grocery store to make this coffee drink, but I forgot… so I made my own. Ha! And guess what? They worked perfectly! You can make this drink in several ways–hot coffee with cold popsicle, cold brew coffee with leftover coconut popsicle “batter,” or blending it all together, frappe style. No matter how you mix it, this drink is a fabulous pick-me-up… It’s sweet and creamy, with lots of chocolate and coconut flavor. No need to go to the coffee shop when you have this in your repertoire.
I will be making this mocha ALL summer long. Thanks, Kara!
one year ago: Mango Coconut Muffins
two years ago: Double Chocolate Strawberry Shortcakes
three years ago: Banana Crumb Muffins
four years ago: Creamy Taco Mac
Iced Coconut Mocha
from Happy Go Lucky
- 1 cup strong brewed coffee – hot or cold
- 1 coconut popsicle – storebought or homemade
- chocolate syrup
- sugar, to taste
- whipped cream
- toasted coconut
- ice cubes- made with coffee, if you can!
There are three ways to make this delicious drink!
Method 1, from Kara: brew coffee. Place about 2 tablespoons chocolate syrup in the bottom of a glass, then top with 8 ounces hot coffee. Sweeten to taste, then add 1 popsicle. It will melt and cool down the drink. Stir then add ice. Top with whipped cream, more chocolate syrup, and toasted coconut.
Method 2, I made homemade coconut popsicles from the link above [1 can coconut milk + 1/3 cup coconut flakes + 1/2 tablespoon agave, pulsed in a blender, then frozen in popsicle molds.] I had about 1/2 cup coconut milk mixture left so I added 1/2 cup coconut milk mixture to a jar with 1 cup cold brew coffee and 2 tablespoons chocolate syrup, then shook it all up and poured into a glass. Add ice, then top with whipped cream, more chocolate syrup, and toasted coconut.
Method 3, that I haven’t tried but seems like it would work. Place 1 cup coffee [cooled a bit if not using cold brew] in a blender with ice, the coconut popsicle, and 2 tablespoons chocolate syrup. Pulse until combined, then top with whipped cream, more chocolate syrup, and toasted coconut.
Check out more recipes from other members of the Secret Recipe Club below!
Perfectly fluffy and sweet yellow birthday cake, served up with an airy chocolate frosting. Perfection for your birthday celebration!
My favorite cake to make is snack cake, for several reasons. A) It’s easy. B) It’s called a snack cake so I can eat it for a snack… or breakfast. C) It’s pretty foolproof. Though I’ve been making layer cakes for years, they are still a wee bit intimidating because of all the what if’s. What if the cake doesn’t come cleanly out of the pan? What if a layer breaks when frosting it? What if, what if, what if? But the thing is… for birthdays, when you want to make people feel special, it’s the fancy cakes you want to make. And to me, fancy cake=layer cake. So every year for Ben’s birthday I try to make him a fancy layer cake. He’s always a yellow cake kind of guy, so for a recent* birthday he asked for his favorite… with some whipped chocolate frosting. Apparently buttercream or cream cheese frostings aren’t exactly his fave. Who knew?
This was truly the cake [and frosting] of his dreams. The yellow cake was soft, moist, and fluffy… sweet, but not too sweet–the perfect pairing for a light and airy whipped chocolate frosting. Before this, I had only had whipped vanilla frosting. Whipped chocolate frosting is pretty darn good! It has the essence of chocolate, without the overwhelming richness that most chocolate frosting has. In a word, we thought it was incredible! And since it only contains two ingredients–heavy whipping cream and chocolate chips–it’s so easy to make, and even easier to spread. No complaints here. Enjoy!
*when I say recent, I mean… ummm, well, 2014. Yikes. I am b-e-h-i-n-d. Cake is still cake though, right?!
one year ago: Italian Tortilla Rollups & an epic bridal shower menu
two years ago: Granola Tips
three years ago: Tortellini Soup
Yellow Birthday Cake with Whipped Chocolate Frosting
cake from Cinnamon-Spice & Everything Nice; frosting from Mel’s Kitchen Cafe
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, soft
- 1 1/4 cups milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs
- 1 1/4 cups semisweet chocolate chips
- 2 1/4 cups heavy whipping cream
Preheat oven to 350 degrees F. Grease and flour desired cake pans [I used 2 round 9″ cake pans but original recipe has other options- 3 round 8″ pans or a 9×13″ rectangular pan].
To make cake, combine all ingredients in a large bowl, then use an electric mixer to mix on low for 30 seconds. Scrape the sides of the bowl as you go, then increase speed to high and beat for 3 minutes, scraping the sides of the bowl occasionally. Divide batter between cake pans, then bake for about 25-30 minutes if using the 9″ pans [or 35-40 minutes for the 9×13 or 30-25 minutes for the 8″ pans]. Bake until the cake just pulls away from the sides of the pan and the top is golden brown. A toothpick inserted in the center should come out clean as well.
While cake is baking, prepare the frosting. Heat the heavy whipping cream in a small saucepan on low heat until it comes to a simmer. Place the chocolate chips in a medium bowl, then pour the hot whipping cream on top of then. Let rest for 5 minutes, then gently whisk until combined, smooth with a glossy texture. Cover the bowl tightly with plastic wrap, then refrigerate for 2-3 hours until completely chilled and cold. An ice water bath can speed up the process. When cold, use an electric mixer to whip the frosting into soft peaks.
When cake is done, cool in pan for 10 minutes before removing to a wire rack to cool completely before frosting. Frost cake immediately and consider storing in the fridge to keep the frosting set until ready to serve.
This chocolate bundt cake is fabulous. It’s light and fresh, flavorful and addictive.
So I’m sitting here on my couch, kitty by my side, five days after I made this cake, wishing desperately that I had another slice. It’s another unexpected Nashville snow day and I’m re-watching the last episode of Parenthood again [it was DVR’d even though I watched it live, and I couldn’t bear to just delete it.]. A slice of this uber chocolately cake would just complete the moment.
I don’t make bundt cakes very often but when I do, I find that I’m often disappointed because they can be so buttery and heavy, and take forEVA to cook. This one–despite being wayyyy chocolately–is just the opposite. It’s light and moist [sorry!]. Coffee lovers love this cake because the coffee in the batter brings out the flavor of the chocolate but non-coffee lovers won’t even know there’s coffee in the cake! Funny how that works out, right? Everyone who tried this cake loved it and it was so simple to make I know it’s going to be part of my cake repertoire forever and ever. [Hope that works for you, friends!]
This time, I topped the cake with a simple dusting of powdered sugar because I was in a rush, and truly that was all it needed. Just for show, ya know? But to make this more decadent and indulgent, a silky chocolate ganache, a peanut butter glaze, or even a fruit compote topping would totally fit in. Eating this cake with ice cream is also highly recommended. But beyond ice cream or toppings or powdered sugar, making this cake is necessary for your weekend. It’ll make it 100 times better, I promise. Enjoy!
one year ago: Strawberry Yogurt
two years ago: Cumin-Scented Cabbage Salad
three years ago: Extraordinary Grilled Cheese
four years ago: The Best Egg Salad I’ve Ever Had
Chocolate Coffee Bundt Cake
from The Tart Tart
- 1 1/4 cups brewed coffee
- 3/4 cup cocoa powder
- 2 cups sugar
- pinch of Kosher salt
- 2 1/2 teaspoons baking soda
- 2 whole large eggs + 1 large egg yolk
- 1 1/4 cups + 1 tablespoon buttermilk [or 1 tablespoon lemon juice or vinegar + 1 1/4 cups milk]
- 1 cup + 2 tablespoons canola oil
- 1 1/2 teaspoons vanilla
- 2 1/2 cups + 2 tablespoons all-purpose flour
- powdered sugar
In a small saucepan, whisk together coffee and cocoa powder. Bring to a boil and let boil for about 30 seconds. Remove from heat and then set aside to cool completely. When cooled, preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan and set aside.
In the bowl of a stand mixer, combine sugar, salt, baking soda, and eggs. Beat on low to combine. Add buttermilk, oil, and vanilla, then mix again until blended. Slowly add flour and mix on low for 2 minutes. Add in coffee/cocoa mixture and beat until combined. Batter will be very thin.
Pour into prepared pan and bake for 50-65 minutes, or until cake tester inserted in the center comes out clean. Let cool completely before gently removing by interverting on a platter. Sprinkle with powdered sugar before serving.