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  • 5/15 Chocolate Chip Day 3

    From Dave Drum@1:3634/12 to All on Sun May 14 13:40:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: "Howlin' Mad" Murdoch's Chocolate Chip Gooey Butter Cake
    Categories: Cakes, Desserts, Chocolate, Cheese
    Yield: 12 Servings

    1 1/2 c A-P flour
    3/4 ts Baking soda
    1/8 ts Salt
    2/3 c Unsalted butter; softened
    2/3 c Butter flavour shortening
    1/2 c Sugar
    1/2 c Light brown sugar; packed
    2 ts Vanilla extract; divided
    4 lg Eggs; divided
    3 c Semi-sweet chocolate chips;
    - divided
    12 oz Cream cheese; softened
    1 lb Powdered sugar; divided

    Preheat oven to 350ºF/175ºC.

    Coat an 11" x 13" pan with cooking spray.

    Stir together flour, baking soda and salt in a large bowl.
    Set aside.

    In a large mixing bowl, beat butter, shortening, brown
    sugar, granulated sugar and 1 teaspoon vanilla with an
    electric mixer until creamy. Add 2 eggs, one at a time,
    and mix to blend. Add flour mixture in three additions
    until well combined, but do not overbeat.

    Gently stir in 2 cups chocolate chips. Spread batter
    evenly into prepared pan. Set aside.

    In another bowl, beat cream cheese with clean beaters
    until fluffy. Set aside 1/4 cup powdered sugar. Gradually
    add the remaining powdered sugar to the cream cheese,
    then beat in the remaining 1 teaspoon vanilla and the
    remaining 2 eggs. Beat until smooth. Stir in the remaining
    1 cup chocolate chips.

    Pour filling over batter in prepared pan. Dust the top
    with the reserved 1/4 cup powdered sugar.

    Bake for 40-50 minutes until the edges brown. The center
    should be slightly wiggly.

    Let cook on a wire rack to room temperature.

    Refrigerate for at least 6 hours before cutting and serving.

    Prep Time: 30 mins
    Total Time: 1 hr 10 mins

    Preparation and cooking time does not include cooking and
    refrigeration times.

    As made at Murdoch Perk in St. Louis.

    Yield: One 11" X 13" cake - Serves 12

    Recipe from: http://www.food.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Tue May 14 17:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seudat Mitzvah Chocolate Chip Cookies
    Categories: Cookies, Chocolate, Snacks, Desserts
    Yield: 48 Cookies

    2 lg Eggs
    3/4 c Sugar
    3/4 c Dark brown sugar; packed
    3/4 c + 2 tb vegetable oil
    1 tb Vanilla
    2 1/2 c Flour
    3/4 ts Baking powder
    3/4 ts Baking soda
    1/8 ts Salt
    1 1/2 c Best-quality chocolate chips
    - the smaller the better

    Set the oven to 375oF/190oC.

    Using an electric mixer, beat the eggs and sugars
    together until light and fluffy. Add the oil and
    vanilla and mix in thoroughly. Add the flour, baking
    soda, baking powder and salt and mix at low speed.
    Fold in the chips by hand.

    Drop the dough by heaping teaspoonfuls 1 inch apart
    onto cookie sheets lined with foil. Bake only one tray
    at a time. If your cookie sheets are the professional
    heavy-gauge type, bake the cookies for 10 minutes. If
    they are lighter, bake for 8 minutes. The cookies will
    firm up as they cool, so do not be tempted to bake them
    longer or they will harden.

    Store the cookies in tin boxes, separating each layer
    with foil or wax paper so they don't stick.

    YIELDS: 4 dozen cookies

    SOURCE: Levana's Table, by Levana Kirschenbaum.

    NOTES: If using pareve chocolate chips, the cookies
    will be pareve. If using dairy chocolate chips, the
    cookies will be dairy.

    I sprayed my cookie sheets with non-stick spray
    instead of using foil. It is less expensive, and
    the cookies could still be easily lifted off the
    sheet with a spatula.

    I did not separate the cookies with wax paper before
    storing. I let them cool completely on the rack, and
    then placed them in an air-tight container. They did
    not stick to each other.

    From: http://kosherfood.about.com

    Uncle Dirty Dave's Archives

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