Welcome back to the blog. Today I am sharing my ALL TIME favorite Chocolate chip cookie recipe. These cookies are very easy to make and SO delicious.
I am so excited to be sharing this recipe again with all of you and I hope you enjoy these cookies as much as I do.
Now lets get to the cookies and the recipe...
Easter is just around the corner and I thought that I would share a delicious cake recipe with you.. This past week I have been experimenting with Easter Cakes/designs and I always come back to my classic Speckled Easter Egg cake. So in honor of Easter this year, I turned my Chocolate Nutella Cake into a Speckled Easter Egg and I’m going to share with you how to make the yummy cake.
CHOCOLATE NUTELLA CAKE
Bake Temp: 350°F
Prep: 10-15 minutes
Bake time: 28-30 minutes
2 1/2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 cup cocoa powder
1 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs (Egglands Best are my go to)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cups Nutella
1/2 cup of Semisweet Chocolate Chips
Preheat oven to 350°F
Prepare 2- 8” cake pans or 4- 6” cake pans and spray with baking spray. Set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer beat together oil and sugar on medium speed. Once mixed, add in the eggs, vanilla, and almond extract.
Scrape bowl before moving on to next steps.
Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk.
Mix on medium speed for about one minute or until combined.
Divide the batter between your baking pans.
Fill your pans about 1/2-3/4 the way full.
**DO NOT FILL TO THE RIM**
Bake cakes for about 26 to 28 minutes or until your cake is full, and holds its shape after you touch it.
Let your cake cool for about 15 to 20 minutes. Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours.
Once your cake is frozen and stiff, you can start filling it with your Nutella frosting.
Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer.
Crumb coat your cake.
Put in freezer for about 30-60 minutes.
Put on final layer of frosting, and decorate how you prefer.
If you’re eating it within a few hours, keep cake at room temperature. If you are planning on eating it in a day or 2, put in freezer until 2 hours prior to eating.
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If you’re a chocolate peanut butter lover like I am, this recipe is definitely for you!!
I have tried and tested SO many chocolate peanut butter cookies, and I have compiled a list of what I liked and what I didn’t with each one. That way when I made my cookies they where exactly what I craved and liked.
My requirements for these cookies included: A big cookie that is chewy on the inside, lots of chocolate but not “too much”, yummy right out of the oven and also a day or 2 after baking, and last but not least, it needed a really good peanut butter flavor that held up against the deep chocolate taste.
Once I made this batch of cookies, I knew that I had to share. They were too delicious to keep to myself.
I will share with you my recipe, and then after I share the ingredients and instructions, I will share my tips and tricks to make these the best version of the Cookie ad possible.
So I think that we are going to jump to the recipe. There is no reason to have you wait or read any longer than you need to.
Whitney Berge, The Blonde who Bakes, is a wife and mom of 3. She is a baker, and loves to create Custom Cakes and Macarons. She teaches baking classes, and appears on TV with the local news stations.