r baking dish.
Process chocolate chip cookies in a food processor
Pour milk in bowl.
Dip each chocolate chip cookie in milk. Layer cookies, after dipping one at a time.
Next, layer Cool Whip.
Add another layer of cookies, another layer of Cool Whip, etc. until bowl is filled, ending with Cool Whip.
Sprinkle chopped nuts on top.
Refrigerate.
Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
Form into 2 balls and coat in hazelnuts and chill until firm.
Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
for the chocolate chip scones:
Preheat oven to
n all but a few chocolate chip morsels, to be used later
Preheat oven to 350. Grease and flour two loaf pans.
Shred zucchini and squeeze in paper towel to removed excess moisture.
Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.
ell.
Stir in your chocolate chips. Form the dough into
auce by putting the cream, chocolate and 1 cup of sugar
and salt. Then add the chocolate chips . Mix until combined. For
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
Place 1 small scoop of chocolate chip ice cream on top of
ne side of all the bread with 4T of softened butter
Preheat oven to 350 degrees.
Press cookie dough evenly into greased 13x9 inch pan.
Bake 15-18 minutes or until light brown.
Spread caramel evenly over top of cookie base while still hot.
Sprinkle chips on top of caramel.
Allow chips to soften and carefully spread.
Cool, then refrigerate to set chocolate.
Cut into bars.
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
Preheat oven to 350\u00b0F.
Combine milk and lemon juice in a bowl, set aside.
In a medium microwaveable bowl combine flour, sugar, and butter.
Microwave on high for 30 seconds.
With a fork crumble.
Set aside 1/2 cup of mixture.
Beat an egg into milk. Add baking soda, let froth.
Add to flour mixture.
Add chocolate chips.
Stir until just combined - do not overmix.
Divide evenly in paper lined muffin pan (12).
Sprinkle with set aside streusel.
Bake 20 minutes.
Mix cream cheese, peanut butter, and powdered sugar together.
Add Cool Whip and blend well.
Fold in chocolate chips.
Pour into pie shell.
Mound high in the center.
Refrigerate until ready to serve.
Serve with additional whip cream.
Set aside.
Stir together chocolate chips and 1 tablespoon cake
oaf pans.
Stir together chocolate chips, cranberries, pecans and orange
Freeze overnight.
For the chocolate chip cookies:
Preheat oven 350