ingredients

• 4 3/4 ounces salted butter (just over one stick)
• 1/2 cups cocoa powder (plus 1 tbsp)
• 1 3/4 cups sugar
• 1 cup plain flour
• 1 tsp vanilla extract
• 3 eggs lightly whisked

instructions

1. Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan orrrr a pie pan with a circle of baking paper, then grease the paper and the sides of the pan.
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2. Melt the butter in a medium saucepan, then take off the heat and set aside.
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3. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
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4. Pour the mixture into pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
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5. Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with powdered sugar and serve warm.
   

From https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/

ingredients

Oreo Crust

• 18 whole Oreos,
• 1/4 cup unsalted butter, melted

Chocolate Mousse Layer

• 8 oz unsweetened chocolate
• 2 tbsp unsalted butter
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 2 cups heavy cream
• 6 whole oreos, crushed to crumbs

Whipped Cream

• 1 cup heavy cream
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract

instructions

1. Make the crust. Preheat oven to 350F. C https://bakeorbreak.com/2017/06/how-to-make-a-cookie-crumb-crust/
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2. Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
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3. Make the meringue for the mousse layer: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.
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4. Make the whipped cream for the mousse layer: Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean– you’ll make sweetened whipped cream in step 6.)
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   Spread 1/2 of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.
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5. Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.
   

From https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/

“It’s a batch of cookies smushed into a pie pan.”

ingredients

Cookie

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 stick) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 1/2 powdered sugar
• 1/2 cup cocoa powder
• 3 tbsp milk
• 1/2 tsp salt
• 2 tsp vanilla extract
• SPRINKLES MF

instructions

1. Preheat oven to 325. Line the bottom of a big pie pan with parchment paper, spray with pam.
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2. Combine flour, baking soda, and salt into a small bowl.
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3. Beat butter, sugars, and vanilla extract in your stand mixer.
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4. Add eggs, once at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and spread into pan.
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5. Mix butter and sugar in the stand mixer. Then, beat in eggs and vanilla for 1-2 minutes, until fluffy and light in color.
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6. Bake for 35-40 minutes (until just set), depending on the size of the pan tbh.
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7. While it’s baking, make the buttercream frosting. In a perfectly clean and dry stand mixer, cream butter on medium for about 2 minutes. Add powdered sugar, cocoa powder, milk, salt, and vanilla. Beat on low speed for 30 sec, then high speed for 1 minute. Add more powdered sugar if too thin, more milk if too thick.
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8. When cookie cools, frost around the edges (and in the middle if it sinks!). Maybe throw on some sprinkles or a happy birthday danny!

Adapted from https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie and https://sallysbakingaddiction.com/favorite-chocolate-buttercream/.

ingredients

• 8oz semisweet chocolate
• 12 tbsp butter, melted
• 1 1/4 ups sugar
• 2 eggs
• 2 tsp vanilla
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tsp salt
  

instructions

1. Preheat oven to 350. Line an 8″ baking dish (or a big pie pan worked).
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2. Melt half the chocolate and melt the butter!
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3. Mix butter and sugar in the stand mixer. Then, beat in eggs and vanilla for 1-2 minutes, until fluffy and light in color.
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4. Whisk in the melted chocolate (not too hot or it will cook the eggs!). Then add flour, cocoa powder, and salt. Fold to incorporate dry ingredients, careful not to overmix (this will cause the brownies to be more cake-like in texture).
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5. Fold in the chocolate chunks/chips, then transfer to prepared baking dish.
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6. Bake for 20-30 minutes, depending on the size of the pan tbh. Enjoy!

Adapted from https://tasty.co/recipe/the-best-fudgy-brownies

ingredients

• 1 cup plus 2 tablespoons (130 grams) all-purpose flour
• ¾ teaspoon baking soda
• a generous pinch of Maldon or other sea salt, plus more for sprinkling
• 1 stick unsalted butter, at room temperature
• ½ cup tahini, well stirred
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 (10- to 12-ounce) bag bittersweet or semisweet chocolate chunks, chopped, or chocolate chips (about 1 ¾ cups)
• About ¼ cup white sesame seeds

instructions

1. Mix the flour, baking soda, and salt together in a small bowl.Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.
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2. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.)
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3. Position two racks evenly in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
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4. Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.
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5. Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the center. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere.
   Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature. Store in a tightly sealed container at room temperature for up to 2 days.
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6. ORRRRRRR Spoon out four cookies, cook in the toaster oven on the cookie setting!

From: https://www.wbur.org/hereandnow/2020/02/13/rage-baking-book-kathy-gunst

ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ cup coconut oil or butter, melted
• ¾ cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 1½ cup whole rolled oats
• ¾ cup raisins
• ½ cup chopped walnuts, optional

instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
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2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
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3. Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats.
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4. Scoop into 20 tablespoon-sized balls and roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

From https://www.loveandlemons.com/oatmeal-cookies/

ingredients

• 1/2 cup coarsely chopped almonds or walnuts
  
• 1 cup (2 sticks ) unsalted butter cut into pieces (226g)
• 1 cup granulated sugar 200g
• 1/2 teaspoon salt
• 1/4 cup water 
  
• 1 teaspoon vanilla
• 1 cup milk chocolate chips
• 1-2 tablespoons finely chopped almonds or walnuts for topping
• Flaky sea salt for topping, optional

instructions

1. Line a 9×9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
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2. Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.
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3. Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
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4. Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
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5. Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
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6. Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
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7. Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
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8. Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.

From https://sugarspunrun.com/toffee-recipe/

ingredients

•  2 1/8 cups all-purpose flour (about 10 1/2 ounces)
•  1/2 teaspoon table salt
•  1/2 teaspoon baking soda
•  12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
•  1 cup packed light brown sugar (7 ounces)
•  1/2 cup granulated sugar (3 1/2 ounces)
•  1 large egg
•  1 large egg yolk
•  2 teaspoons vanilla
•  2 cups (12 ounces) semisweet or milk chocolate chips

instructions

1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
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2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
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3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
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4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
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5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

From: https://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-cookies/