Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

One of our regular readers provided the inspiration for this sinful cheesecake. She had taken our recipe for Chocolate Chip Cookie Dough Cheesecake Bars and turned it into an actual cheesecake by doubling the recipe and putting it into a spring form pan.

I thought perhaps the cheesecake from that recipe might be a bit dense for that purpose so I set out to see if it would work with a creamier cheesecake recipe. I did cut back a little on the whipping cream that I normally put into a cheesecake to make it a little thicker to hold the cookie dough better and it worked very well.

The cookie dough in this recipe is the same as used in those decadent cheesecake cookie bars. It should be should be very cold when it's folded into the cheesecake batter so be sure to make it an hour or more in advance of the rest of the recipe.

Cookie Dough

Cream together very well:

• 1/2 cup butter
• 1/3 cup white sugar
• 1/3 cup dark brown sugar
• 1 1/2 tsp vanilla extract

Fold in just until a dough forms:

• 1 cup plus 2 tbsp flour
• pinch salt

Finally mix in:

• 1 cup chocolate chips

Chill the dough in the fridge for at least an hour.

Break off small nuggets of the dough about the size of the top of your forefinger. Place them on a parchment lined tray and keep chilled in the fridge. About 3/4 of these dough nuggets will go into the cheesecake batter. Reserve the other 1/4 to garnish the cheesecake after it is baked, cooled and glazed.

  
Cookie Crumb Crust

In a small bowl, combine:

• 1 1/3 cups graham cracker crumbs
• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Vanilla Cheesecake

Cream together:

• 2 eight ounce packages ounces cream cheese
• 2/3 cup sugar

Add, one at a time

•  2 eggs

beating well after each addition. Add

•  2 tsp vanilla extract

Finally blend in

• 1/2 cup whipping cream

Fold in 3/4 of the chilled cookie dough pieces. Pour over the prepared base and bake at 300 degrees F for 60 - 70 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.

Top with chocolate ganache and vanilla whipped cream as well as the reserved cookie dough pieces.

Chocolate Ganache

In a small saucepan, heat almost to boiling:

• 1/3 cup whipping cream

Remove from heat and pour in

• 1 1/3 cups chocolate chips

Let stand for 5 minutes, then stir until smooth. Pour evenly over the cheesecake when it is still in the pan. Return to the fridge to let the chocolate set.

Vanilla Whipped Cream

• 1 cup whipping cream
• 3 rounded tbsp icing sugar (powdered sugar)
• 1 tsp pure vanilla extract

Beat to firm peaks and use to garnish the edges of the cheesecake. If you don't have a piping bag just cut a half inch opening off the corner of a large Ziploc bag and use that to squeeze the whipped cream onto the cheesecake.

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

  Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

Regular followers of Rock Recipes knew this was bound to happen. My ongoing love affair with the flavor combination of chocolate and orange continues with these amazing weekend brunch pancakes. When I began making flavored homemade syrups to serve with pancakes, an orange version was one of the first ideas that came into my head. The little splash of vanilla at the end gives it just a little extra floral flavor boost too.

Even without the orange syrup, these are great chocolate chip pancakes that any kid would love. My kids have been eating them their whole lives and have long taken over the pancake making duties in this household.

Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

Recipe by Barry C. Parsons

Making your own orange infused syrup to serve with pancakes is very easy and makes any occasion at which you serve these light and fluffy, delicious chocolate chip pancakes just a bit more special. 

Prep time: 20 minutes
Cook time: 7 minutes
Total time: 27 minutes
Yield: 12 large pancakes

Ingredients

• 1 3/4 cups flour
• 1/2 tsp salt
• 3 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 3 tsp vanilla extract
• 1 3/4 cups buttermilk
• 4 tbsp melted butter
• 1/2 cups chocolate chips (approximately)
• ORANGE SYRUP
• 3/4 cup sugar
• 2 tbsp corn syrup
• 1/2 cup water
• zest of one orange chopped in strips
• 1 tsp vanilla extract

Cooking Directions

1. Sift together the flour, salt, sugar, baking powder and baking soda.
2. Whisk together the egg, vanilla extract, buttermilk and melted butter.
3. Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
4. Using a 1/4 cup measure, pour batter onto a lightly greased griddle on medium heat; it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
5. Sprinkle on some chocolate chips before flipping. Cook for 3-4 minutes per side or until the center is fully cooked.
6. To make the ORANGE INFUSED SYRUP, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Add the strips of orange zest.
7. Continue to cook at a slow simmer until the mixture reaches 230 degrees F on a candy or meat thermometer. Remove from the heat and stir in the vanilla extract.
8. Allow the syrup to cool to almost room temperature before serving over the pancakes. You can remove the candied orange zest and use it to garnish the pancakes.

Perfect Oatmeal Chocolate Chip Cookies

It's the first day of school here in Newfoundland and also the first day of cookie season in the Parsons household. Both of my kids are in Junior High which is right around the corner from our house, so coming home for lunch with several friends tagging along is a daily occurrence here. Both of my kids are excellent cookie bakers and there are almost always freshly baked cookies available in our counter top cookie jar. Wonder why we have so many kids visit, huh?

These soft, crispy edged, chewy cookies will undoubtedly be made many times during the school year. Have a great school year folks!

Ingredients:

1 &1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Espresso Chocolate Chip Shortbread Cookies

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Espresso Chocolate Chip Shortbread Cookies

I am an absolute nut for a good buttery shortbread cookie. They are simple perfection. I have had chocolate chips in shortbread cookies before but was a little skeptical about adding the espresso flavour. The result though, was fantastic with the full flavour of the coffee, chocolate and buttery shortbread all fully present but well balanced in this wonderful, simple little treat.

Espresso Chocolate Chip Shortbread Cookies

Recipe by Barry C. Parsons

Espresso Chocolate Chip Shortbread Cookies - easy buttery shortbread cookies with the amazing flavor combination of coffee and chocolate. A perfect afternoon tea or coffee cookie and they freeze really well too.

Prep time: 1 hour 20 minutes, including 1 hour chilling time
Cook time: 25 minutes
Total time: Under 2 hours
Yield: Approximately 18 cookies, (variable according to the size you choose to make them.)
Ingredients

• 1 1/2 tbsp instant espresso powder
• 1 tbsp hot water
• 1 cup butter (real butter, no substitutes)
• 2/3 cup icing sugar (powdered sugar, confectioners sugar)
• 1 teaspoon pure vanilla extract
• 2 cups plain flour
• 3/4 cup dark chocolate chips

Directions

1. Dissolve the espresso powder in the hot water and set aside to cool. Meanwhile in the bowl of an electric mixer cream the butter and icing sugar very well until light and fluffy.
2. Add the dissolved espresso powder and the vanilla extract and blend in well. Finally add the flour and work into the butter mixture until almost incorporated.
3. Add the chocolate chips and stir in by hand with a wooden spoon so as not to break up the chocolate chips in the mixer.
4. Press the dough together into a ball (or better shape into a flat square). Wrap with plastic wrap and refrigerate for an hour or two. Roll out into a square about 1/4 inch thick. Place on a parchment paper lined cookie sheet and trim the edges.
5. Cut the cookies into your desired shape, squares, rectangles, triangles but keep the sheet of dough all together on the cookie sheet, you will break the cookies apart later.
6. Bake at 325 degrees F for 20-25 minutes or until the edges are lightly browned. These will not get very dark as they bake. Cool on the pan for 15 minutes and then on a wire rack.

Chunky Cherry Chocolate Chip Muffins

Chunky Cherry Chocolate Chip Muffins

My daughter Olivia is only 14 but she has grown into quite a good little baker. Today is her last Point Ballet class for the season and she wanted to make some of her favorite Chocolate Chip to take along and share with the young ladies in her class. I suggested adding some chopped cherries to the mix and the result was wonderful. The sweet and slightly tart cherries played very well with the chocolate indeed. This is really just a slight variation of our very popular Chocolate Chip Muffin Recipe that we recently featured but one I thought well worth posting again.

Makes one dozen large muffins.Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

1 ½   cups semi-sweet chocolate chips

1 ½ cup quartered cherries

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

The Best Chocolate Chip Muffins

The Best Chocolate Chip Muffins

I like a good muffin top. No, I don't have to call in Newman from Seinfeld to dispose of the muffin stumps, I like those too but to me, a perfect chocolate chip muffin should have a crunchy top and a perfectly baked interior that isn't dry but is just a little denser than cake. I'm not really partial to muffins that are too cake-like in texture; as a morning food it should be a little heartier than a tender cake. This recipe gets the balance just right.

The batter here will be somewhat lumpy but don't let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional. These will make a great start to your weekend brunch!

Makes one dozen large muffins.

Sift together and set aside:

• 2 1/2 cups flour
• 3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 2 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/4 cup melted butter
• 1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

• 1 1/2 cups semi-sweet chocolate chips

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

The Best Chocolate Chip Muffins

Walnut Chocolate Chip Cookies

 

My daughter Olivia is the cookie queen at our house and she can whip up a mean batch of chocolate chip cookies. We've been snacking on lightly toasted walnuts these days not only because of their recently touted heath properties but because they are so crunchy and delicious as any nut fan will tell you. Olivia decided to add some whole walnuts to her favorite chocolate chip cookie recipe and the result was outstanding. While so many recipes call for ground or chopped nuts we like to keep them whole or as large as possible for great crunch.

As with any good chocolate chip cookie, it is very important not to over bake them, in fact it is preferable to under bake them if you have to. Individual differences in oven temperatures and baking pans can be critical when trying to achieve the perfect chewy crunchy cookie so experiment with baking times by underbaking by a minute or two if necessary and noting the difference it makes. Bake only a few at a time until you find the right balance for your baking pans and oven. I recommend aluminum bake-ware lined with parchment paper as the best for baking perfect cookies.

Ingredients:

1 &1/3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)

8 oz semisweet chocolate chips

3/4 cup lightly toasted whole walnuts

Directions:

Preheat oven to 350 degrees F.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips and walnuts.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-14 minutes, depending on cookie size.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven even if the middles fall when removed from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Chocolate Chocolate Chip Scones

Chocolate Chocolate Chip Scones

LOVE SCONES? Check out these photos on our Facebook Page

These mega scones are big enough to share with a friend but you probably won't be in the giving mood once you taste one of these beauties. Wake your family up to the smell of warm chocolate deliciousness this weekend.

Chocolate Chocolate-Chip Scones

Recipe by Barry C. Parsons

Warm double chocolate scones are sure to make anyone's weekend brunch a hit.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: Aproximately 40 minutes
Yield: 8 large or 16 small scones
Ingredients

• 2 3/4 cups flour
• 2/3 cup cocoa
• 1/2 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, very cold and cut in cubes
• 1 1/2 cups chocolate chips
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk

Instructions

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
2. In a food processor combine the flour, cocoa, sugar, salt and baking powder. Pulse in the cold butter. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
3. Remove to a large bowl and toss in the chocolate chips.
4. Mix together the lemon juice, vanilla and milk. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
5. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
6. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with sugar if desired but this is, of course, optional but is shown in the photo.
7. Bake at 375 degrees F for 25 minutes. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.
8. To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.