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Oatmeal Chocolate Chip Cookies

May 5, 2022 by girlinspired Leave a Comment

Is it possible to ever get bored of the taste of a chocolate chip cookie? I think NOT! These Oatmeal Chocolate Chip Cookies certainly live up to every expectation of a great choc chip cookie – chewy on the inside while crunchy on the outer edges…just the right amount of sweetness to curb any sweet tooth with chunks of chocolate chips, of course!

Stack of Oatmeal Chocolate Chip Cookie Halves

The oatmeal provides a more solid cookie than my Double Chocolate Chip Cookies which I quite enjoy, especially when feeling like I need something to hold me over till the next meal! But honestly, I’ll happily eat these Oatmeal Chocolate Chip Cookies any time, anywhere!

Serve these oatmeal cookies fresh from the oven with a hot beverage, a cold glass of milk, or make and store a batch ahead of time. And if you love chocolate chip cookies, try these Peanut Butter Chocolate Chip Cookies and Pumpkin Chocolate Chip Cookies.

Three Oatmeal Chocolate Chip Cookies stacked on top of each other

Table of contents

  • What are Oatmeal Chocolate Chip Cookies?
  • Variations and Substitutions
  • FAQs
  • Tips For Making Oatmeal Chocolate Chip Cookies 
  • More Addictive Chocolate Chip Cookie Recipes

What are Oatmeal Chocolate Chip Cookies?

This oatmeal chocolate chip cookie recipe consists of classic oatmeal cookies containing old-fashioned oats in addition to standard cookie dough. This recipe adds a touch of decadence by including chocolate chunks that melt while the cookies bake. As you take a bite into these scrumptious cookies, you’ll get a chewy mouthful of oatmeal cookie with pockets of gooey melted chocolate!

ingredients for oatmeal chocolate chip cookies set out - eggs, flour, butter, oats, chocolate chips, vanilla, sugar, brown sugar, etc.

Variations and Substitutions

  • Use dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips in these oatmeal chocolate chip cookies.
  • Chopped nuts such as pecans or walnuts, raisins, or dried cranberries are also great additions to these oatmeal cookies.
  • Drizzle some melted chocolate over the baked cookies once fully cool. You could also drizzle a simple sugar glaze over the cookies.
  • For gluten-free oatmeal chocolate chip cookies, opt for a gluten-free flour such as Bob’s Red Mill which is a like-for-like substitution.
  • Add in some cinnamon for some warmth in the cookie dough.
Oatmeal Chocolate Chip Cookies on cooling rack above a white marble surface with a kitchen towel in the corner

FAQs

Is It Necessary To Chill Cookie Dough?

Not all cookie recipes call for the cookie dough to be chilled prior to baking and that’s because it really depends on the type of cookie you’re after. These Oatmeal Chocolate Chip Cookies are meant to be chewy on the inside and fluffy and for that, you definitely need chilled cookie dough. Chilling the dough will also ensure that your cookies retain their shape during baking. 

I don’t suggest skipping this step – trust me, you’ll thank me later!

Can I Make These Cookies Ahead Of Time?

Absolutely! There are a few ways that you can make these cookies ahead of time:

Fully assembled and baked cookies can be made 2-3 days in advance of serving and kept at room temperature in an airtight container. You can also pop them into the oven for a few minutes if you want to enjoy warm cookies with the chocolate chips melted. 
Prepare your cookie dough balls and refrigerate for up to 3 days. Bring them to room temperature just prior to baking them.
Prepare and freeze your cookie dough balls for up to 3 months. When ready to bake, defrost in the refrigerator and then bring to room temperature before adding them to the oven. 

How Should I Store Oatmeal Chocolate Chip Cookies?

You can store these Oatmeal Chocolate Chip Cookies at room temperature in an airtight container for up to 3 days with no problem.

If you wish to extend the shelf life of your baked cookies, then consider storing them in an airtight container or freezer bag for 3-4 weeks. Just make sure that your cookies are completely cool prior to any form of storage and you may also like to try flash freezing them first on a baking tray before transferring them to a Ziploc bag so that they don’t stick together. 

To thaw frozen cookies, simply defrost at room temperature and pop them into a preheated oven for about 5-10 minutes if you want yummy warm cookies.

Stack of Oatmeal Chocolate Chip Cookies on a white marble surface

Tips For Making Oatmeal Chocolate Chip Cookies 

  • While these cookies are soft and slightly chewy in the center, the oatmeal adds thickness. Feel free to add more chocolate chips or swap them out for white chocolate chips or even caramel bits. You could even add variations of this cookie by including raisins, dried cranberries, or chopped nuts. 
  • Make sure to use room temperature butter and eggs to help the ingredients incorporate together. 
  • These cookies are quite easy to make and generally loved by all ages. They make great gifts for teachers, family and friends. Stack a few in a clear cello bag with some decorative ribbon for gifting. 
  • I used a medium cookie scoop (aff) for uniformly sized cookie dough balls. You can also use a spoon if you don’t have a cookie scoop. 
  • Easily double the cookie dough for a larger batch of cookies, especially if catering for a large crowd or making a good supply ahead of time. 

More Addictive Chocolate Chip Cookie Recipes

  • Peanut Butter Chocolate Chip Cookie Recipe
  • Double Chocolate Chip Cookies
  • Pumpkin Chocolate Chip Cookies
Stack of Oatmeal Chocolate Chip Cookie Halves

Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are chewy on the inside while crunchy on the outer edges…just the right amount of sweetness to curb any sweet tooth with chunks of chocolate chips, of course!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total Time: 55 minutes
Servings: 20
Calories: 182kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup salted butter softened
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  • In a mixing bowl or the bowl of a standing mixer, beat together butter, brown sugar, and granulated sugar until creamy.
    Glass Bowl with butter and sugar black and white linen bowl with chocolate chips eggs on marble countertop
  • Add the eggs and vanilla extract into butter/sugar mixture and beat until mixture is fluffy.
    Glass Bowl with butter eggs vanilla and sugar black and white linen bowl with chocolate chips eggs on marble countertop
  • In a separate bowl, combine the flour, rolled oats, salt, baking soda, and baking powder.
    White mixing bowl with flour oats salt bowl with chocolate chips eggs on marble countertop
  • Add the dry ingredients to the wet ingredients and beat until mixed completely.
  • Fold or beat in the chocolate chips.
    Glass Bowl with butter eggs vanilla chocolate chips and sugar black and white linen bowl with chocolate chips eggs on marble countertop
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Scoop chilled cookie dough with a medium cookie scoop, spacing the balls 1 ½” apart on prepared cookie sheets.
    ice cream scoop in glass bowl with Oatmeal Chocolate Chip Cookie dough on marble countertop
  • Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
    scoops of Oatmeal Chocolate Chip Cookie dough on baking tray lined with parchment paper
  • Bake for about 10 minutes until cookies are set in the center.
    close up of baked Oatmeal Chocolate Chip Cookies on baking tray lined with parchment paper
  • Cool for 2-3 minutes on cookie sheet and then remove to a cooling rack to cool.
    Oatmeal Chocolate Chip Cookies on cooling rack above a white marble surface with a kitchen towel in the corner
  • Serve warm or cool.
  • Storage: Store in an airtight container for 2-3 days or freeze for up to 3 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • These are soft and a bit chewy in the middle, but also pretty thick and solid from the oatmeal. You could add additional chocolate or swap out different types of chocolate chips.
  • Lovely dough base for a variety of oatmeal cookie flavors – you could add raisins or cranberries, white chocolate chips, walnuts, etc.
  • Chilling the dough helps the cookies hold their shape while baking.
  • Use room temperature butter and eggs to help ingredients incorporate together.

Nutrition

Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 119mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: chocolate chips, cookie, oatmeal

The Most Decadent Chocolate Lasagna

January 10, 2021 by girlinspired 1 Comment

Chocolate lasagna is your heavenly answer to a quick and easy no-bake dessert. Layers upon layers of decadent lush chocolate are where cheesecake meets swirls of cream and chocolate pudding. It’s topped with a layer of whipped topping and all of this sits on a bed of delicious Oreo crumb crust. Whip this up in a hurry for a special occasion or absolutely no reason at all!

layered chocolate pudding and whipped cream dessert with bite taken out on white stack of plates

If the combination of chocolate and no-bake excites you as much as it does me you’re going to love my oreo ice cream cake and chocolate cream pie. Both are mouthwateringly delicious and deceptively fancy schmancy! Pssst…they’re really super easy.

side view into the casserole dish showing the layers of the chocolate lasagna, serving spatula in pan, and chocolate drizzle over the top

What is Dessert Lasagna?

If you love all things chocolate, but not interested in baking anything, then this chocolate lasagna recipe is for you. It’s exactly as you’d expect. Layers, chocolate and Ooey Gooey.

The cookie crumb base gives this dessert a nice crunch with a familiar cookie flavor we all adore. The next layer is a combination of cream cheese, whipped topping, and heavy cream (oh my word) which has the taste and texture reminiscent of a cheesecake. Then above that, you’ve got a thick chocolate pudding/mousse-ish layer. Oh, just you wait, I’m not done. AND THEN on top of even that, you’ve got a top layer of whipped topping, sprinkled with crushed cookies, chocolate chips, and your choice of chocolate sauce or caramel sauce. Who are we kidding, we’re having both.

And there you have it. The best and easiest no-bake chocolate dessert worthy of its praises. Enjoy a slice with your sweetheart for a Valentine’s Day dessert, or serve it at your next summer backyard BBQ. There is literally no wrong time to eat it!

It’ll have your guests saying, “ hand me a fork and move out of my way!”

Ingredients for the Chocolate Lasagna:

  • Chocolate sandwich cookies/Oreos – No need to remove the creamy center. Just throw the whole cookie in and the cream will actually help bind the crust. With that being said, don’t use double stuffed.
  • Salted butter – Use to help bind the cookie crust. The salt is a nice balance to the sweet cookie.
  • Granulated sugar – Will help turn the cream cheese into more of a cheesecake.
  • Cream cheese – The most important part of this particular layer. It acts as a sturdy base to the layers built on top but it also puts the cheese in cheesecake.
  • Heavy cream – Add heavy cream to the cream cheese layer to give it a rich velvety texture.
  • Whipped topping – Add whipped cream to the cream cheese layer, the chocolate layer, as well as the top layer. A jack of all trades, I’d say.
  • Instant Chocolate Pudding – A whole layer dedicated to thick, rich chocolate pudding. The instant mix is the way to go!
  • Whole milk – Can substitute with 2% milk.
  • Mini chocolate chips – Either sweet or dark chocolate.
  • White chocolate chips – An added treat sprinkled on top.
  • Chocolate sauce – A simple homemade chocolate fudge sauce for a drizzle on top!
labeled ingredients for chocolate lasagna in individual bowls: pudding mix, chocolate sauce, Oreos, sugar, cream and milk, Cool Whip, cream cheese, and chocolate chips in different flavors/sizes

How to Make Chocolate Lasana:

Step 1: Prepare your baking dish by greasing it with butter or nonstick spray and set aside. Toss the cookies in a food processor and crush until small crumbles have formed. Add granulated sugar and melted butter and continue pulsing until combined.

photo collage showing the process of crumbling cookies, adding melted butter and sugar, and pressed into glass baking dish

Step 2: Pour contents of food processor into baking sheet and press down the cookie mixture to spread across entire bottom of the dish to form a crust. Chill in the freezer to set.

Step 3: Whisk or beat softened cream cheese, granulated sugar, and heavy cream in a bowl until fluffy and fully incorporated. Add the whipped topping and continue beating until combined. Using a spatula, spoon out all of this delicious cream cheese layer onto the chilled cookie crust and spread into an even layer. Put back in the freezer to set.

photo collage showing process of beating together cream cheese and Cool Whip and layering on crust

Step 4: Prepare the chocolate layer by beating together the pudding mix, milk, and whipped topping. Beat until the mixture thickens. Spread over the cream cheese layer and top with the remaining whipped topping.

photo collage showing the process of mixing up the pudding layer and spreading on the cream cheese layer

Step 5: Sprinkle the chocolate lasagna with all the toppings and chill for at least 30 minutes before serving.

photo collage showing the process of topping the chocolate lasagna with Cool Whip, chocolate chips, and chocolate sauce

If you’re feeling a little fancy this Valentine’s day, perhaps swap the chocolate chips with chocolate shavings. Present on a dish with a side of chocolate strawberries and two forks. No one needs to know how easy it was to make. No one needs to know it was made the day before!

Run the knife under warm water for easy slicing and serving, and enjoy every bite of this luscious creamy chocolate dessert.

layered chocolate lasagna with pudding and whipped cream on white plate
Can I freeze chocolate lasagna?

Absolutely, you can! Just make sure to thaw in the fridge the night before. If you don’t thaw it completely, it’s actually a bit like an ice cream cake and I honestly can’t decide if I like it better thawed or frozen!

layered chocolate lasagna with pudding and whipped cream on white plate

Chocolate Lasagna

The creamiest, most luscious blend of chocolate, whipped cream, cheesecake, and Oreo cookie crust.
4.5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Chill Time: 1 hour
Servings: 24
Calories: 274kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 14.3 oz. chocolate sandwich cookies/Oreos (35 cookies)
  • 1/3 cup salted butter, melted
  • 1/2 cup plus 2 tablespoons of granulated sugar divided
  • 8 oz. cream cheese softened
  • 3 tablespoons heavy cream or milk
  • 16 oz. Cool Whip or frozen whipped topping
  • 6.8 oz. instant chocolate pudding 2 small packages
  • 2 1/4 cups whole milk 2% can be substituted
  • 1/4 cup miniature chocolate chips
  • 1/4 cup semi-sweet or dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1/3 cup chocolate sauce

Instructions

  • Grease a 9×13 baking dish with some butter or non-stick cooking spray and set aside.
  • For the cookie layer, crush chocolate cookies in a food processor until they are in small crumbles.
  • Add two tablespoons of granulated sugar and the melted butter and pulse until well combined.
  • Press the cookie crust mixture into the prepared baking dish to form the crust. Place in the freezer to chill.
  • Use a hand mixer or a whisk to beat together softened cream cheese, remaining granulated sugar, and 3 tablespoons of heavy cream. Beat until fluffy and combined. Beat in 1 cup of the whipped topping.
  • Use a spatula to spread the cream cheese layer over the chilled cookie crust. Place the casserole dish back into the freezer to set while preparing the chocolate layer.
  • Beat together pudding mix, milk, and 1 additional cup of whipped topping until mixture thickens. Spread over the chilled cream cheese layer.
  • Top the pudding layer with the remaining whipped topping. Sprinkle with chocolate chips, crushed cookies, chocolate and/or caramel sauce.
  • Chill for at least 30 minutes before slicing into squares and serving.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 287mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 308IU | Calcium: 71mg | Iron: 2mg

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, chocolate chips, Cool Whip, Oreos

Peanut Butter Chocolate Chip Cookie Recipe

June 23, 2020 by girlinspired 23 Comments

If I had a plate of every cookie in the world and I could only choose one, this might be my favorite.  It’s a peanut butter chocolate chip cookie that is buttery and brown sugary sweet, thick enough to satisfy, with just the right amount of chewiness.pile of peanut butter chocolate chip cookies on white cake stand with red rim and text overlayDo you love a chewy peanut butter chocolate chip cookie?  I really do.  But especially this recipe.  I used natural peanut butter this time around (we like Adam’s chunky) and they turned out just as good (if not better!) as always.  The chunky peanut butter leaves a little extra crunch and texture in the cookie – I like STUFF in my cookies, so these were perfect.  Serving size is about 5 cookies.  And I recommend two servings per day.  Good luck resisting.

stacked penaut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookie Ingredients:

  • 1/2 cup butter, salted
  • 1/2 cup peanut butter, all natural is best
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

How to Make Peanut Butter Chocolate Chip Cookies

Step 1:  Cream together butter, peanut butter, and sugar.

Step 2:  Beat in egg and vanilla extract.

Step 3:  Sift together flour, baking soda, baking powder, and salt.

Step 4:  Add flour mixture into butter mixture until combined.

Step 5:  Fold in chocolate chips.

Step 6:  Scoop dough into small balls and place on cookie sheet.  Bake at 350 degrees for about 8-10 minutes.  Remove from oven as soon as edges have a hint of brown.

These cookies are so soft and chewy, but they’re not quite the same after a day or two.  So make them the same day you plan to eat/serve them!  They’re still good if kept in an airtight container for a couple days or even if you freeze them, BUT they’re never as good as that first day fresh out of the oven!

Yes, these cookies have about twice as much sugar (both granulated and brown) as most peanut butter chocolate chip cookie recipes.  This is not an error.  This is what makes them magical – chewy and sweet – just as we like them. 

More Cookie Recipes for You

Homemade Peanut Butter Cookies

Cut Out Sugar Cookie Recipe

Ginger Cookies

Lemon Cream Cheese Cookie Bars

 

stacked penaut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - the BEST recipe for a buttery, chewy, brown sugar sweet cookie!
4.45 from 9 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 203kcal
Author: Stef at Girl. Inspired.
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Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup peanut butter Adam's All-Natural crunchy peanut butter used here
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semi-sweet chocolate chips

Instructions

  • Cream together the softened butter and peanut butter until fluffy and light.
  • Add sugars, egg, and vanilla. Beat well.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
  • Fold chocolate chips into dough.
  • Spoon dough onto ungreased baking sheet.
  • Bake at 350 degrees for 8-9 minutes - just until the edges begin to brown slightly.
  • Cool; serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Calcium: 24mg | Iron: 1mg

 

Filed Under: Desserts, Food and Recipes Tagged With: chocolate chips, cookies, peanut butter

The Very Best Double Chocolate Cake

May 5, 2020 by girlinspired Leave a Comment

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake. Simply stir the 6 ingredients, dump into a pan, bake and you’re done! You can add a quick chocolate glaze over the cooled cake for another layer of shine and richness. It is one of the best chocolate cake recipes I’ve ever tried!

chocolate cake with glaze on white cake platter with text overlay

Double Chocolate Cake Ingredients

For the Cake:

  • 1 box Devil’s Food Chocolate cake mix
  • 2 eggs
  • 1/2 cup rich coffee, espresso preferred
  • 1/4 cup vegetable oil
  • 16 oz. tub of sour cream
  • 12 oz. package of semi-sweet chocolate chips
  • cocoa powder for dusting the pan
  • powdered sugar for dusting the cake if the glaze is not used
  • Bundt Cake pan (you can find the one I used here through this referral link)

For the Chocolate Glaze:

  • 3/4 cup chocolate chips
  • 1 Tbs. corn syrup
  • 1/2 teaspoon vanilla extract
  • 4 Tbs. butter
chocolate bundt cake on white cake platter with white and red linen

How to Make A Double Chocolate Cake

MIX THE MAIN INGREDIENTS

In a large mixing bowl, or the bowl of a standing mixer, combine cake mix, eggs, espresso, vegetable oil, and sour cream. Beat until fluffy and well combined.

photo collage of cake ingredients in glass bowls - eggs, cake mix, sour cream, and chocolate chips

ADD CHOCOLATE CHIPS

Gently fold in dark or semi-chocolate chips until thoroughly combined into batter.

cake batter with chocolate chips on top

PREPARE THE PAN SO CAKE DOES’T STICK

Prepare the bundt pan. Bundt pans can be tricky when it comes time to remove the baked cake because there are many nooks and crannies where the cake may stick. Grease the pan or spray with a non-stick cooking spray. Be sure to get the grease into all of the curves of the pan.

empty bundt pan and linen

Sprinkle a good amount of cocoa powder into the pan and tap the sides and base of the pan, tilting it in every direction until the cocoa powder has completely coated the inside of the pan.

empty bundt pan with cocoa powder coating the inside

POUR BATTER INTO PREPARED PAN

Pour the chocolate cake batter carefully into the bundt pan. Gently drag a spatula across the top of the batter to ensure that it is evenly distributed within the pan and smooth across the top.

bundt pan filled with chocolate cake batter and red and white linen

BAKING THE CAKE

Bake in a 350 degree Fahrenheit oven for 40-45 minutes or until the cake springs back when touched and a toothpick inserted in the center of the cake comes out clean.

cooked chocolate cake in bundt pan

REMOVING THE CAKE FROM THE PAN

It is very important to allow the cake to cook substantially before removing it from the pan. The pan should be cool enough to handle it with your bare hands. The cake will retract slightly from the pan as it cools, which will also aid in the removal process. Heavier bundt pans will take longer to cool that lightweight bundt pans.

Allow the cake to cool for 15-45 minutes. Use a spatula to lightly loosen the side of the cake from the pan, as much as possible. Place a cooling rack over the opening of the bundt pan. While holding the cooling rack and bundt pan in place, tip the cake over and place the cooling rack onto the counter. You should hear the light thud of the cake falling loosely and perfectly from the pan. If some of your cake has stuck in the pan, gently loose it from the pan and place it into its spot on the cake. Most of the time a light powdered sugar dusting or a bit of frosting will disguise any pieces that didn’t make it perfectly out of the pan.

chocolate cake on cooling rack and baking sheet

MAKING THE CHOCOLATE GLAZE

Go ahead and leave your cake on the cooling rack to cool the rest of the way. You can simply dust the cake with powdered sugar immediately before serving or add another level of chocolate amazing by drizzling a chocolate glaze over the top. The chocolate glaze is SUPER simple and quick to make.

In a double boiler (or in a glass/ceramic bowl placed over a pan of simmering water), heat together chocolate chips, corn syrup, and butter until melted. Remove from heat and add in vanilla extract. Bam! Ready to drizzle. Place your cake laden cooling rack over a cookie sheet to catch the drips and then pour the chocolate glaze over the cake, letting the glaze run down the crevices of the cake.

chocolate cake on cooling rack and baking sheet with white pot of melted chocolate glaze and whisk
chocolate bundt cake on metal cooling rack with glaze drizzled over and white and red linen

Cake is done and ready to serve! Yum! The rich, moist double chocolate cake is going to be a new favorite in your recipe box! I know I love a great chocolate cake mix recipe!

forkful of chocolate cake from cake slice on white plate
slice of chocolate cake on white plate with cake on pedestal in the background

More Cake Recipes

Chocolate Kahlua Cake Recipe

Glazed Pecan Rum Cake

DOUBLE CHOCOLATE CAKE RECIPE

chocolate bundt cake on white cake platter with white and red linen

Double Chocolate Cake

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake.
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16
Calories: 410kcal
Author: girlinspired
Prevent your screen from going dark

Equipment

  • bundt pan

Ingredients

  • 1 box Devil's Food cake mix
  • 2 eggs
  • 1/2 cup espresso
  • 1/4 cup vegetable oil
  • 16 oz. sour cream
  • 12 oz. semi-sweet chocolate chips
  • cocoa powder for dusting pan

Chocolate Glaze

  • 3/4 cup semi-sweet chocolate chips
  • 1 tbsp corn syrup
  • 4 tbsp butter
  • 1/2 tsp vanilla extract

Instructions

Making the Cake

  • Combine cake mix, vegetable oil, sour cream, espresso, and eggs and beat well.
  • Gently fold in chocolate chips and stir until combined.
  • Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well.
  • Pour batter into prepared bundt pan and spread evenly.
  • Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
  • Allow cake to cool until you can handle the pan with bare hands. Turn cake over onto cooling rack and allow to cool the rest of the way.

Making the Chocolate Glaze

  • Heat chocolate chips, corn syrup, and butter in a double boiler until melted and combined.
  • Remove from heat; stir in vanilla extract.
  • Drizzle glaze over cooled chocolate cake and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Video

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 314mg | Fiber: 3g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Filed Under: Desserts, Food and Recipes Tagged With: bundt cake, cake, cake mix, chocolate, chocolate chips

Chocolate Chip Banana Bread

April 16, 2020 by girlinspired Leave a Comment

Chocolate chip banana bread has got to be one of the best chocolate treats. If you need a recipe for bread without yeast, this is the dessert bread for you! With just the right amount of chocolate and an easy recipe to make, this banana bread is a great way to use up bananas that are past their prime and turning brown.

sliced chocolate chip banana bread on marble counter with walnuts, chocolate chips, banana peel, with text overlay

The sour cream in this banana bread keeps it extra moist and the brown sugar takes a traditional banana bread recipe and turns it into a sweet dessert with an unmatched depth of flavor.

sliced chocolate chip banana bread on marble counter with walnuts, chocolate chips, banana peel, and grey dish towel

If you’d like to add walnuts or another type of nut to this banana bread, you certainly can. You can also adjust the amount of chocolate chips. Banana bread with chocolate chips can be quite a sweet combination, so I like to add just enough to scatter some chocolate goodness throughout, but not have the chocolate overpower the bananas in the bread. Fine tune the combination for your tastebuds and you will have the best chocolate chip banana bread recipe to keep in your recipe box.

sliced chocolate chip banana bread on marble counter with walnuts, chocolate chips, banana peel, and grey dish towel

Chocolate Chip Banana Bread

This ultra moist chocolate chip banana bread is stuffed with ripe bananas, crunchy walnuts, and the perfect amount of sweet chocolate chips!
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Calories: 428kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 3/4 cup butter softened
  • 2 teaspoons vanilla extract
  • 2 cups brown sugar packed
  • 3 eggs
  • 1/3 cup sour cream
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 4 bananas very ripe/brown
  • 1 cup walnuts roughly chopped
  • 1 cup semi-sweet chocolate chips

Instructions

  • Cream together the butter and brown sugar until light and fluffy.
  • Beat in eggs, vanilla, and sour cream.
  • Combine dry ingredients and mix into butter mixture.
  • Mash bananas with a fork and gently fold into the batter.
  • Fold in walnuts and chocoalte chips.
  • Divide batter between two large bread loaf pans.
  • Bake at 350 degrees for 45-60 minutes. The banana bread is done baking when a tootpick poked into the center of the bread comes out clean.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 428kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 240mg | Potassium: 284mg | Fiber: 3g | Sugar: 35g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
chocolate chip banana bread on marble counter with walnuts, chocolate chips, banana peel, and grey dish towel

This dessert bread doesn’t last long in our house, but once it has cooled completely, wrap in plastic wrap to keep the moisture and freshness in. You can keep it in the refrigerator or even the freezer for up to 1 month (frozen). Defrost at room temperature for several hours when you’re ready to eat it.

sliced chocolate chip banana bread on marble counter with walnuts, chocolate chips, banana peel, and grey dish towel

Now that you know how to make chocolate chip banana bread, you’ll never let those old bananas go to waste again! Happy baking!

Other Sweet Breads

Here are some other sweet breads and desserts that you might love!

Homemade Dinner Rolls Recipe

The best homemade sweet dinner rolls, my Granny's recipe.

Pumpkin Cinnamon Rolls

Soft and sweet with a hint of pumpkin and spice, and a rich creamy frosting.

Filed Under: Breads, Desserts, Food and Recipes Tagged With: banana, chocolate chips

Vanilla Chocolate Chip Meringues

February 6, 2013 by girlinspired 11 Comments

This is one of our favorite treats as of late – vanilla chocolate chip meringues.  They are so simple to make!  In fact, it’s my husband that has been baking these up!  Ever since I made him those meringue mushroom cupcakes for his birthday, he’s been a fan!  Meringues are made from egg whites and sugar – they are light and airy and just a little sweet.  They’re delicious with chocolate, too. 
Here’s how to make them:
 Recipe adapted just a bit from Martha Stewart – Original recipe here
 After you’ve whisked up your meringue into stiff peaks, it will look like this.
You can drop the meringues onto a baking sheet with a spoon or make them pretty by piping them.
If you’re piping the meringues, you can make chocolate centers as shown in the picture above.  My husband just likes to whisk the chocolate chips right into the meringue and drop the cookies from a spoon onto the baking sheet.  The meringue will hold its exact shape when it bakes, which makes these swirls fun!
I tried a few other versions, too.  Peppermint extract + chocolate chips = too pepperminty, not my fave.  A little lemon juice and lemon rind on top = not quite the right texture, but tasty!  Sweet chocolate powder + chocolate chips = great!  
 
What do you think?  Will you be making some of these for your Valentine? Here are 14 other AMAZING dessert recipes perfect for Valentine’s Day.

 

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, chocolate chips, eggs, meringue

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