Craving Chocolate

Chocolate Chocolate Chip Cookies III SUBMITTED BY: Walt "A double dose of chocolate!" INGREDIENTS 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups semisweet chocolate chips 6 tablespoons butter, softened 1 cup white sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/2 cup confectioners' sugar DIRECTIONS Combine flour, baking powder and salt. Set aside. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips. Wrap in plastic and freeze until firm (about 20 minutes). Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack. Chocolate Chocolate Chip Cookies II SUBMITTED BY: Berit Locatelli "You can add macadamia nuts or any other nuts for that matter. Delicious!!" INGREDIENTS 2 cups all-purpose flour 3/4 cup white sugar 3/4 cup packed brown sugar 1/2 cup cocoa powder 1 teaspoon vanilla extract 1 teaspoon baking soda 2 cups semisweet chocolate chips 2 eggs 1 cup butter DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Combine dry ingredients. In a separate bowl, cream sugars, eggs and butter. Sift dry ingredients into butter. Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes . Chocolate Chocolate Chip Cake SUBMITTED BY: Roni Goodell "This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions." INGREDIENTS 1 cup shortening 2 cups sugar 4 (1 ounce) squares unsweetened chocolate, melted and cooled 2 teaspoons vanilla extract 5 eggs 2 1/4 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 cups semisweet chocolate chips FROSTING: 2/3 cup butter, softened 5 1/3 cups confectioners' sugar 1 cup baking cocoa 1 cup milk 2 teaspoons vanilla extract DIRECTIONS In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

No Bake Chocolate Cookies 4 oz butter or margarine 1/2 cup milk 2 cups sugar 1 cup any flavor chocolate chips 3 cups of quick cooking oats 3 tblsp peanut butter (optional) 1 tsp Vanilla In saucepan combine milk, sugar, butter/margarine and bring to rolling boil. Boil one minute and set aside. In mixing bowl, blend chocolate chips, oats, peanut butter if used and vanilla together - then add warm milk mixture, stirring well. Drop by large tbsps on wax paper and then cool in refrigerator before eating.

I don't have a no-bake cookie recipe, but here's something chocolate for you... CHOCOLATE MOUSSE 4 oz (120g) milk chocolate 5 oz (130g) dark chocolate 3 fl oz (85ml) milk 12 fl oz (350ml) whipping cream 1 tsp vanilla essence 3 egg whites, at room temp 1/8 tsp salt squeeze fresh lemon juice 1. In heatproof bowl set over a pan of barely simmering water, melt the chocolate. 2. Scald the milk in a small saucepan. Remove the bowl of chocolate from the heat and whisk in the warm milk until smooth. Let cool. 3. In a mixing bowl, whip the cream with the vanilla until soft peaks form. Refrigerate until needed. 4. Using an electric mixer and a clean bowl, beat the egg whites with the salt and lemon juice until stiff peaks form (do not overmix or mousse will be grainy). Fold into the chocolate mixture in 3 stages. 5. Gently fold the chocolate and egg white mixture into the vanilla flavoured whipped cream. 6. Transfer to a pretty serving bowl or individual stemmed glasses. Cover and refrigerate at least one hour. SERVES 8