Tag Archives: Chocolate Chips

Chocolate Chocolate-Chip Pancakes

Chocolate Chocolate-Chip Pancakes

In our house, weekday breakfasts are typically composed of utilitarian fare like cold cereal, yogurt, or the occasional oatmeal.  However, on weekends, we like to pull out all the stops and make things a little more interesting.  We often find ourselves trying out various pancake recipes; buttermilk, cornmeal, buckwheat, etc.  Then one day, we stumbled on this recipe for chocolate chocolate-chip pancakes and we were hooked.

Mixing in the chocolate chips

These pancakes are thin and light (which is how I like them best) and just barely crispy around the edges.  They are full of rich chocolately flavor courtesy of cocoa powder and chocolate chips but they aren’t too sweet.  They are delicious topped with fresh fruit, especially strawberries or blueberries, maple syrup, dusted with powdered sugar, or eaten warm off the griddle.

Fluffy egg whites

If you are looking for something to make a weekend breakfast a little more special, definitely whip up these pancakes.  With all of the chocolate, you really don’t need maple syrup, but if you want to pour it on we certainly won’t judge.

On the griddle

Chocolate Chip Pancakes

Adapted from The Joy of Cooking


1 cup all-purpose flour

1/2 cup sugar

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/4 cups milk

4 tbls (1/2 stick) butter, melted

2 eggs, separated

1 1/2 tsp vanilla

3/4 cup mini chocolate chips

To Make:

Using an electric mixer on high speed, beat the egg whites in a clean metal or glass bowl until they hold soft peaks.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.  In a medium bowl, whisk together the milk, melted butter, egg yolks, and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined.  The batter will still be slightly lumpy and that is okay.  You don’t want to over mix.  Fold in the chocolate chips.  Gently fold in the whipped egg whites.

Drop batter by 1/4 cup fulls onto pre-heated and lightly buttered griddle.

To Serve:

Serve warm.  Makes about 18 4-inch pancakes

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Filed under Breakfast, Pancakes, Recipes

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Quick, what do these things have in common: Halloween, October, harvest, November, Thanksgiving.  Give up?  The answer is pumpkin… pumpkin is associated in some way with all of these different times of the year.  In honor of October and Halloween just passing, the arrival of November, and looking forward to Thanksgiving, I want to share the recipe for one of my all time favorite cookies. 

Getting ready to fold in the chocolate chips

My mom used to make pumpkin chocolate chip cookies for us kids every year around pumpkin season.  So in addition to being delicious, these cookies are steeped in fond memories of Halloween and family Thanksgivings.  I have kept her original recipe pretty much intact.  I made a few tweaks to the spices (reduced the cinnamon, added some vanilla) and swapped out the vegetable shortening in favor of a mixture of butter and lard (fake fats scare me).  Otherwise, these cookies are just like I remember them… moist, cakey, and loaded with chocolate chips. 

Cookies ready for the oven

Make sure that you don’t over bake them.  They are supposed to be very moist and soft.  Bake them until they feel just set when you touch them gently with your finger.  They keep well, though they get a little sticky on top if they are in a closed container.  They are easy to put together so make sure to bake lots of them.  They are a real crowd pleaser during this time of year.

Pumpkin Chocolate Chip Cookies


2 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp allspice

5 tbls lard (you can use vegetable shortening)

3 tbls butter

1 1/4 cup sugar

1 large egg

1 tsp vanilla

1 15 oz can solid pack pumpkin (or about 1 lb fresh pumpkin, steamed until tender and pureed)

1 1/2 cup semi-sweet chocolate chips

To Make:

Preheat your oven to 350 degrees.  In a medium bowl, combine the flour, salt, baking powder, and spices and whisk well to combine.  In a large bowl (or in your stand mixer) cream the butter, lard, and sugar until light and fluffy.  Add the egg and beat until light in color.  Beat in the vanilla and the pumpkin.

Add the dry ingredients to the wet in three batches, mixing until each batch is incorporated before adding the next (make sure to scrape down the work bowl occasionally).  Fold in the chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets.  Bake in the 350 degree oven until just set, about 12-15 minutes.  Let the baked cookies sit on the sheet for 3-5 minutes before removing to a cooling rack to cool completely.

To Serve:

These cookies are tasty warm out of the oven but I think they are even better completely cooled because the chocolate chips provide a nice texture contrast to the rest of the cookie.  Store in a covered container at room temperature for about 3 days (if they make it that long).  Makes about 3 dozen.


Filed under Baked goods, Cookies, Dessert, Recipes, Vegetarian