Overnight Cinnamon Rolls

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Dough:

4 large egg yolks, room temperature

1 large whole egg, room temperature

57 grams sugar, approximately 1/4 cup

85 grams unsalted butter, melted, approximately 6 tablespoons

180 grams buttermilk, room temperature

425 grams all-purpose flour, approximately 4 cups, plus additional for dusting

1 package instant dry yeast, approximately 2 1/4 teaspoons

1 1/4 teaspoons kosher salt

Vegetable oil or cooking spray

Filling:

227 grams light brown sugar, approximately 1 cup packed

1 tablespoon ground cinnamon

Pinch salt

3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoons

  • For the dough: in the bowl of a stand mixer with the paddle attachment, beat the egg yolks, whole egg, sugar, butter, and buttermilk.

  • Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.

  • Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

  • Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

  • Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

  • Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. OR Pre-Heat your oven to 200 (or warm) put pan with rolls in the oven, turn oven off and let them rise for 30 minutes. Remove the rolls and the shallow pan of water from the oven.

  • Preheat the oven to 350 degrees F.

  • When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

  • While the rolls are cooling slightly, make the frosting.

Perfect Pancakes

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2 large eggs

1 1/4 cups milk

3 tablespoons melted butter

1 1/2 cups All-Purpose Flour 

3/4 teaspoon salt

2 teaspoons baking powder 

2 tablespoons sugar

2 teaspoons vanilla

  • Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

  • Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

  • Gently and quickly mix dry ingredients into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

  • Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

  • Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Belgian-Style Yeast Waffles

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1 1/2 cups lukewarm milk

6 tablespoons butter, melted

2 to 3 tablespoons maple syrup

3/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups Unbleached all-Purpose Flour 

1 1/2 teaspoons instant yeast

1 Tablespoon sugar

  • Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

  • Stir to combine; it's OK if the mixture isn't perfectly smooth.

  • Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

  • Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.

  • Serve immediately, or keep warm in a 200°F oven. 

Melting Potatoes

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4 russet potatoes

Kosher salt and freshly cracked black pepper 

2 tablespoons vegetable oil 

10 tablespoons unsalted butter

1 cup low-sodium chicken broth or enough to come to 3/4 of the way up the potatoes

2 sprigs fresh rosemary 

2 cloves garlic

Flaky salt, to garnish 

  • Preheat the oven to 400 degrees F.

  • Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.

  • Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes, sear for a few minutes till golden brown, and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

Hawaiian Buns

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Sponge

  • 1/4 cup (28g) All-Purpose Flour

  • 1 tablespoon instant yeast

  • 2 tablespoons (28g) water

Dough

  • 1/2 cup (113g) pineapple juice, canned

  • 4 tablespoons (57g) unsalted butter, softened

  • 1/3 cup (71g) brown sugar

  • 2 large eggs plus 1 egg yolk, white reserved

  • 1 teaspoon vanilla extract

  • 2 3/4 cups (326g) All-Purpose Flour

  • 2 tablespoons (21g) potato flour (you can use instant potato flakes)

  • 1 1/4 teaspoons salt

  • For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

  • Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.

  • Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.

  • Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you find the dough isn't coming together, add a tablespoon or two of flour.

  • Lightly grease a large bowl; round the dough into a ball, and place it in the bowl. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.

  • Lightly grease a 9" x 13" pan.

  • Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.

  • Tent the dough gently with plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.

  • Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.

  • Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.

  • Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.

  • Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

  • To make hamburger-sized buns, prepare the dough according to the recipe instructions, and after the rise divide it into six equal pieces. Round each piece into a smooth ball, and place them into a cookie sheet lined with parchment, flattening them gently. Let the buns rise for an hour, until they are nicely puffy, then brush the rolls with the egg wash, and bake them for 20 to 25 minutes until they're a deep golden brown.

Sloppy Joes

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3 Tablespoons  olive oil

1 Cup (packed)  minced yellow onion

1/2 Cup (packed)  minced green bell pepper

1/4 Cup (packed)  minced red bell pepper

2 Tablespoons  minced celery-two stalks 

6 Cloves  minced garlic

2 Cups  canned tomato puree

2 Tablespoon (rounded)  tomato paste

1 Cup  ketchup

2 Tablespoons  cider vinegar

1/4 Cup  molasses

2 Teaspoons  Worcestershire sauce

1 Tablespoon  extra virgin olive oil

8 Fresh plum tomatoes, skinned, seeded and coarsely chopped to measure 1 1/2 cups packed (You can use whole canned tomatoes, removed the seeds)

1 Teaspoon  dried oregano

Black pepper

1 Pounds  ground beef

Hamburger buns

  • To prepare the sauce: Heat a 2 1/2-quart saucepan over medium heat and when hot, add 3 tablespoons oil.

  • When oil is hot, stir in minced onion, green and red pepper, celery and garlic.  Cook over medium-low heat until vegetables are softened and fragrant, about 4 to 5 minutes.

  • Stir in Tomato puree ,tomato paste, ketchup, vinegar, molasses and Worcestershire sauce.  

  • Bring mixture to a simmer and turn heat down to very low.  Simmer sauce with the cover ajar for 1 hour.

  • Turn heat off and set skillet aside.

  • After sauce has been simmering for 1hour, uncover and add prepared fresh tomatoes, oregano, and some black pepper.  This is where you taste it and see if it needs any other seasoning.

  • Bring Back to a simmer and cook with the cover ajar for 30 minutes more.

  • Uncover and let cool until needed

  • Heat a 10-inch deep-sided skillet over medium heat and, when hot, add the ground meat and break up with a wooden spoon.

  • Cook meat until separate and golden brown, then remove from the stove and drain out any excess fat from skillet.

  • Return pan to stove and stir in 1 generous cups of prepared sauce to meat.  I just spoon some into the ground beef to the consistency I want.

  • Bring beef mixture to a gentle simmer over low heat and cook (uncovered) until flavors mingle and the mixture is piping hot throughout, about 10 minutes.

  • Assemble on buns.

  • I freeze the left over sauce and reheat the next time.

Cucumber Salad

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½ Cup rice vinegar

2 Tablespoons sugar

1 1/2 Teaspoons Kosher Salt

1 Seedless cucumber, thinly sliced

½ Red onion, thinly sliced

  • Bring the vinegar, sugar, and 1 ½ teaspoons salt to a boil in a small saucepan, stirring.

  • Remove from the heat; stir ¼ cup ice cubes until melted.

  • Toss the cucumber and red onion in a serving bowl with the vinegar mixture.

  • Place in the refrigerator.

Teriyaki Steak BBQ

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1 Flank Steak sliced thin

1 Cup  Soy sauce

1 Cup  Samuel Adams Boston Larger/ I used Turbo Dog Beer

1/2 Cup  Brown Sugar

1 Teaspoon  Granulated garlic

1 Teaspoon  Grated Ginger root/ I used much more

1 Teaspoon  Cholula Hot Sauce

1 Teaspoon  Sesame Seed Oil

  • In a bowl, combine the teriyaki sauce Ingredients.

  • Place Steak in marinade, cover and refridgerate for up to 2 hours

  • Remove the steak and place on grill

  • Cook for 3- 5 minutes per side till done

  • Remove and serve.

Chocolate Frosting

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1 3/4 Cups unsweetened natural coca 

1 1/2 Cups confectioners’ sugar 

1 Teaspoon espresso powder (optional)  

1 Cup heavy cream

1 Cup unsalted butter, very soft

1/8 Teaspoon salt

2 Cups confectioners’ sugar 

2 Teaspoons vanilla extract 

  • Sift the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.

  • Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.

  • At first the mixture will look grainy; continue whisking for a minute.

  • You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

  • Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.

  • Beat until the mixture is smooth and fluffy. Beat in the vanilla.

  • With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.

Moist Chocolate Cake

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2 Cups King Arthur Unbleached Cake Flour Blend

1 1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

3/4 Cup unsweetened cocoa powder

1 3/4 Cups granulated sugar

1/2 Cup (1 stick) unsalted butter, very soft

1/3 Cup vegetable oil

1 Teaspoon vanilla extract

1 Cup milk

1/2 Cup brewed, cooled coffee, or water

4 Large eggs

  • Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

  • Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

  • Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

  • Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

  • Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

Peanut Butter Cream Filled Devil's Food Cupcakes

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Note about coffee and espresso powder in chocolate cakes.  Coffee enhances the flavor of chocolate. I would suggest to use it.  Sometimes, if may be a strong taste. You can cut down the amount you use.  If it is powder you can use less, if it is coffee like in this recipe you can use 1/2 coffee and 1/2 water, but you do need the liquid for the recipe. I would suggest to try the recipe as is and if you find the coffee flavor is too strong write notes and use less next time.  

1 1/4 Cups cake flour

1/2 Cup Dutch processed unsweetened cocoa powder

1 Teaspoon baking soda

1/4 Teaspoon baking powder

1/2 Teaspoon salt

1/2 Cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

1 1/2 Cups granulated sugar

3 Large eggs

1/2 Cup buttermilk

1 Teaspoon vanilla extract

1/2 Cup strong, hot coffee

Peanut Butter Buttercream Filling:

1/2 Cup unsalted butter, at room temperature

1 Cup creamy peanut butter

1 1/4 Cups sifted confectioners' sugar

Ganache Frosting:

4 Ounces semisweet chocolate, coarsely chopped

1/2 Cup heavy cream

1 Cup roasted peanuts, chopped (optional)

Directions

  • Set rack in the middle of oven and preheat to 325 degrees F. 

  • Line a 12 slot muffin pan with large paper or foil cupcake liners.

  • Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. 

  • In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. 

  • Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. 

  • With the mixer at its lowest speed, beat in 1/3 the flour mixture. 

  • Beat in the buttermilk and vanilla, then another third of the flour. 

  • Beat in the coffee and then the remaining flour. 

  • Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

Peanut Butter Buttercream Filling: 

  • Beat the butter and peanut butter at medium speed in a mixing bowl until blended.

  • Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. 

  • Fill a pastry bag fitted with a medium, plain tip with filling. 

  • Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Ganache Frosting: 

  • Place chocolate in a medium bowl. 

  • Bring the cream to a scald in a small saucepan. 

  • Pour cream over chocolate and let sit 1 minute, then whisk until smooth. 

  • Let sit for 10 minutes until thick, but still pourable. 

  • Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts (optional). 

  • Transfer to the refrigerator for 20 minutes to set.

Banana Cream Pie

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For Custard Filling

5 Large  egg yolks

3/4 Cup  cornstarch

3 1/2 Cups  heavy cream

1 Vanilla bean, split and scraped

For Pie Crust

3 Cups  graham cracker crumbs

1/2 Cup  sugar

1/2 Ripe  banana, mashed

1/4 Pound  unsalted butter, melted

3 Pounds  bananas, cut crosswise into 1/2 inch slices

For drizzled toppings

3/4 Cup  caramel sauce

1 Cup  chocolate sauce

For whipped cream topping

2 Cups  heavy cream, whipped to stiff peaks

1/2 Teaspoon  vanilla extract

2 Teaspoons  sugar

  • Preheat oven to 350 degrees.

To prepare custard filling 

  • In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.

  • Whisk to blend well.

  • Set aside.

  • Combine the remaining 2 cups cream, sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.

  • Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

  • Slowly add the egg yolk mixture, Whisking constantly until it thickens, about 5 minutes.

  • Be forewarned: the mixture will break.  Don't be alarmed.

  • Pour it into a glass bowl.

  • Press a Piece of Plastic wrap down over the surface of the mixture to prevent a skin from forming.

  • Let cool completely at room temperature.

  • When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.

  • Beat at medium speed to combine the mixture.

  • If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

  • Whip until you have a thick and creamy custard.

To Prepare pie crust

  • In a mixing bowl, combine the graham cracker crumbs, sugar, and mashed banana.

  • Mix Thoroughly.

  • Add the butter and mix well.

  • Press the mixture into a 9-inch pie pan.

  • Bake until browned, about 25 minutes.

  • Remove the pan from the oven and cool, for about 10 minutes.

  • To assemble

  • Spread about 1/2 cup of the custard on the bottom of the crust.

  • Arrange about a third of the banana slices, crowding them close together, over the custard.

  • Next, spread 1 cup of the custard over the bananas.

  • Arrange another third of the banana slices close together over the custard.

  • Top with 1 cup of the custard and the banana slices.

  • Top with the remaining custard, covering the bananas completely to prevent them from turing brown.

  • Cover with plastic wrap and chill for at least 4 hours.

  • Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce.

  • Top with the whipped cream and shaved chocolate.

  • Sprinkle with powdered sugar.

Banana Bread

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2 Cups all-purpose flour

3/4 Cup sugar

3/4 Teaspoon baking soda

1/2 Teaspoon salt

1 1/4 Cups walnuts, chopped coarse (about 1 cup) optional

3 Very ripe, soft, darkly speckled large bananas, mashed well

1/4 Cup plain yogurt

2 Large eggs, beaten lightly

6 Tablespoons butter, melted and cooled

1 Teaspoon vanilla extract

  • Adjust oven rack to lower middle position and heat oven to 350 degrees.  

  • Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3 inch loaf pan; set aside.  

  • Combine first five ingredients together in large bowl; set aside.

  • Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.

  • Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and bater looks thick and chunky.

  • Scrape batter into prepared loaf pan.

  • Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.  (I use a stone loaf pan, I do not grease and it bakes for 50 minutes)

  • Cool in pan for 5 minutes, then transfer to wire rack. 

  • Serve warm or at room temperature.

Chocolate Mousse

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6 Ounces semisweet baking chocolate, chopped

3 Tablespoons unsalted butter, at room temperature

3 Large eggs, separated

½ Teaspoon cream of tartar

¼ Cup plus 2 tablespoons sugar

½ Cup heavy cream, cold

½ Teaspoon vanilla extract

Whipped cream and chocolate shavings, for garnish

  • Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler).  Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.  Remove the bowl from the heat and let cool slightly.  Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition.  Set aside.

  • In another bowl, beat the egg whites until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually beat in ¼ cup of sugar and continue beating until stiff peaks form.

  • In a chilled bowl, beat the heavy cream until it begins to thicken up.  Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

  • Now that you’ve got the elements prepared, put it all together.  Gently fold the egg whites into the chocolate mixture to lighten it.   Then, fold in the whipped cream.  Take care not to over work the mousse or it will be heavy.  Divide the mousse between 4 individual glasses.  Cover and chill for several hours.  Garnish with whipped cream and chocolate shavings before serving.

Brownies

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2/3 Cup all-purpose flour

1/4 Teaspoon salt

1/2 Teaspoon baking powder

2 Ounces unsweetened chocolate

4 Ounces bittersweet or semisweet chocolate

1 Stick butter 

1 Cup sugar

2 Teaspoons vanilla

3 Large eggs

  • Adjust oven rack to lower-middle position, and preheat oven to 325 degrees.

  • Whisk flour, salt, and baking powder in a small bowl, set aside.

  • Line an 8-inch-square baking pan with a sheet of aluminum foil in the bottom of pan.  The foil overhangs both sides of the pan; use as handles to removed baked brownies from pan. Coat foil with cooking spray.

  • In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven. Microwave chocolate alone at 50% power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50% for another 2 minutes, stopping to stir the mixture after 1 minute.  If chocolate is not entirely melted, microwave an additional 30 seconds at 50% power.)

  • Remove melted chocolate mixture from heat; whisk in sugar and vanilla.

  • Whisk in eggs, one at a time, fully incorporating each before adding the next. 

  • Continue whisking until mixture is completely smooth.  

  • Add dry ingredients; whisk until just incorporated.

  • Pour batter into prepared pan.

  • Bake until edges of brownies have puffed slightly, center feels not quite firm when touched, and a toothpick inserted into center comes out with several moist, fudgy crumbs. 50 minutes probably less start at 40 and check them49.

  • Cool for 5 minutes. Using foil handles, lift brownies out of the pan, allow to cool to room temperature prior to cutting.

Triple Chocolate Cookies

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1 3/4 Cups all-purpose flour

1/2 Cup Natural Cocoa

1 Teaspoon baking soda

2 Cups (12-ounce package) Semi-Sweet Chocolate Chips, divided

1/3 Cup butter, cut into pieces

1 1/4 (14-once can) Sweetened Condensed Milk

1 Large egg

1 Teaspoon vanilla extract

  • Combine flour, coca and baking soda in medium bowl.

  • Melt 1 cup morsels and butter in large, heavy-duty saucepan over lowest possible heat, stirring until smooth.

  • Remove from heat.  Stir in sweetened condensed milk, egg and vanilla extract; mix well.

  • Stir in flour mixture.

  • Stir in remaining morsels (dough will be soft)

  • Refrigerate dough for 1 hour

  • Drop dough by rounded tablespoons into lightly greased baking sheet.

  • Bake in preheated 350 degree oven for 8 to 10 minutes or until edges are set but centers are still slightly soft.

  • Let stand for 2 minutes: remove to wire racks to cool.