Chocolate and Orange Scones

Chocolate and Orange Scones by Sweet2EatBaking.com

Chocolate and Orange Scones

Yield: 14 scones

Prep Time: 15 minutes

Cook Time: 10 minutes

You'll love these Chocolate and Orange Scones as a teatime treat, or as a snack. Studded with chocolate chips throughout, and the added orange juice and zest; these chocolate orange scones will become your new favourite afternoon treat.

Ingredients:

For the Scones

  • 700g (1lb 9oz) self-raising flour
  • 150g (5½oz) butter
  • 150g (5½oz) caster sugar
  • 2 large oranges, finely grated zest of both and juice of one orange
  • 150g (5½oz) chocolate chips
  • 200ml (7fl oz) whole milk, plus extra for brushing

To Serve

  • Whipped or clotted cream, optional
  • Jam, optional
  • Nutella, optional
  • Biscoff, optional

Directions:

  1. Preheat the oven to 210°C/400°F/Gas 6, and line 2 baking trays with parchment paper or a silicone baking mat. Set aside.
  2. Add the flour and butter into the bowl of the food processor and blitz until the mixture resembles breadcrumbs. Turn out the breadcrumb mixture into a large bowl and stir in the sugar, chocolate chips, and orange zest.
  3. Mix the milk and orange juice together and add ¾ of the milk/juice mix to the dry ingredients and mix to form a dough, adding more of the milk/orange juice mix as needed. I like to mix using the handle of a wooden spoon to prevent sticky hands. Try not to overwork the dough.
  4. Roll the dough out to around 1-inch/2cm thickness and cut out scones with a 2-2¼-inch/5-6cm round or scalloped cutter.
  5. Carefully transfer the scones on to the prepared baking trays, brush the tops with milk and bake for 10-12 minutes, or until risen and golden brown.
  6. Once baked, allow to cool on a wire rack.
  7. To serve, cut open and add whipped cream and jam. Or whatever filling takes your fancy.

Cookie Dough Ice Cream Sandwiches

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Chocolate Chip Cookie Dough Ice Cream Sandwiches

Yield: 9 ice cream sandwiches

Prep Time: 35 minutes

Cook Time: 7 minutes

These chocolate chip cookie dough ice cream sandwiches are the perfect addition to beat the heat on a hot summer day. Soft chocolate, firm on the outside and chewy on the inside, cookies filled with a generous serving of delicious cookie dough ice cream.

Ingredients:

ICE CREAM

  • 500ml (2 cups) double (heavy) cream, divided
  • 250ml (1 cup) whole milk
  • 55g (¼ cup) granulated sugar
  • 100g (½ cup) light brown sugar, packed
  • pinch salt
  • 4 egg yolks
  • 1 tsp vanilla extract

COOKIE DOUGH

  • 113g (½ cup) unsalted butter, softened
  • 55g (¼ cup) granulated sugar
  • 100g (½ cup) light brown sugar, packed
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 2 tbsp milk or cream
  • 95g (¾ cup) plain (all-purpose) flour, sifted
  • 85g (½ cup) mini dark chocolate chips

COOKIES

  • 113g (½ cup) vegetable shortening, softened
  • 250g (1¼ cups) light brown sugar, packed
  • ½ tsp baking powder
  • ¾ tsp salt
  • 50g (½ cup) cocoa powder, sifted
  • ½ tsp instant espresso powder
  • ½ tsp vanilla extract
  • 200g (2 cups) plain (all-purpose) flour, sifted

Directions:

  1. Line a 9-by-9-inch baking pan with foil or parchment paper.

Ice Cream

  1. Pour 250ml (1 cup) of double (heavy) cream into a medium heatproof bowl and nest it inside a larger bowl of ice water; set aside. Then, in a saucepan, combine the remaining 250ml (1 cup) of double )heavy) cream, milk, sugars, and salt. Cook gently over medium heat, stirring frequently, until sugars have dissolved and the mixture starts to steam. Remove from heat.
  2. In a small bowl, whisk egg yolks, then slowly whisk in some of the warm cream mixture, around ⅓ cup at a time, until about half the cream mixture has been incorporated and egg mixture is warm to the touch. Return egg mixture back into saucepan and cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, around 5-7 minutes, or until it reaches approx. 73-76℃ (165-170℉). Do not let the mixture boil. Pour the mixture through a fine-mesh sieve into the nested bowl of cold cream, discard any remaining solids, then add the vanilla and stir until mixture is cool.
  3. Once cool, cover with plastic wrap carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least hours or preferably overnight.

Cookie Dough

  1. Combine the butter and sugars in a bowl and beat until light and fluffy. Add salt, vanilla extract, milk (or cream); mix well. Gradually add the flour and mix until incorporated, then stir in the chocolate chips. Add the chilled cream mixture to the cookie dough mixture and mix thoroughly to combine. Freeze in an ice cream maker following the manufacturers directions until soft serve consistency, then pour into the prepared baking pan and freeze until solid.

Cookie Sandwiches

  1. Beat together the shortening and sugar for 2-3 minutes, then add baking powder, salt, cocoa powder, espresso powder, and vanilla and mix until incorporated. Mix in 1 cup (100g) flour, followed by 2 tablespoons of water, and then add the remaining 1 cup flour and another 2 tablespoons of water, mixing well until no dry ingredients remain. The dough should be soft and pliable but no sticky; if necessary, add more water until dough comes together.
  2. Preheat oven to 180℃ (350℉). Turn the dough out onto a lightly floured surface and roll into an even ¼-inch thickness. Cut dough in 3-inch squares, then transfer to a baking sheet lined with either parchment paper or a silicone baking mat. Use a toothpick or cake tester to pole an even pattern of holes onto each cookie’s surface (optional). Repeat rolling and cutting of dough using the scraps if necessary to create 18 cookies, then place the cookie sheets in the freezer for 10 minutes before baking. Remove and bake for 7 to 8 minutes, or until the tops are matte and cookies are just set. Do not over bake.
  3. Allow the cookies to cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Once cool, refrigerate or freeze the cookies until ready to use.
  4. To assemble the sandwiches, using the foil or parchment paper, carefully lift the block of cookie dough ice cream from the baking pan and place on a cutting board. Using a large knife, cut ice cream into 9 equal squares. Place 1 piece of ice cream between 2 chilled cookies and press lightly to adhere. Freeze the sandwiches until ready to use.

Notes:

  • Ice cream yield: 1½ quarts
  • If you don’t fancy have time to make the ice cream, you just as easily substitute for store-bought cookie dough ice cream. Although I’d definitely say to make this cookie dough as it is out of this world good!

Brown Butter Chocolate Chip Cookies

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Brown Butter Chocolate Chip Cookies Recipe

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Prep Time: 15 mins

Cook Time: 8 mins

Yield: 60 small cookies

These chocolate chip cookies are my favourite go to recipe. Made with brown butter and loaded with chocolate chips, they’re moist, chewy and super indulgent.

Ingredients:

  • 225g (1 cup) brown butter, softened
  • 280g (2¼ cup) plain (all-purpose) flour, sifted
  • 1 tsp bicarbonate of (baking) soda
  • 1 tsp salt
  • 150g (¾ cup) granulated sugar
  • 150g (¾ cup) brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 14oz (2½ cups) milk chocolate chips

Directions:

  1. Brown the butter by cutting cold butter into small cubes and placing into a saucepan on light-medium heat. Whisk continuously until the butter starts to fizz up for the 2nd time. As soon as it starts to brown, immediately take off the heat and allow to cool fully then store in the fridge until at least 30 minutes before use.
  2. Sift the flour, baking soda and salt into a separate bowl, then beat the brown butter, both the sugars with vanilla extract until creamy. Add the eggs, one at a time, beating well between each addition, then add the flour mixture. Fold in 2 cups of chocolate chips, reserving ½ cup for later.
  3. Roll the cookies into ½ tbsp balls onto a parchment or silicone lined baking tray. I found it easier using a 1 tbsp cookie scoop then chopping into half with a bench scraper then rolling.
  4. Preheat the oven to 180°C/350°F, and line 3 baking trays with parchment paper or a silicone baking mat. Set aside.
  5. Chill the cookies in the fridge for at least 15 minutes, then roll half in the reserved ½ cup chocolate chips and roll a little so they stick into the dough.
  6. Bake for 6-8 minutes then allow to cool in the tray for 2 minutes before transferring to a wire rack to cool completely.
  7. Store in an airtight container.

Recipe Source:

Chocolate Chip Cookie Dough Frozen Yogurt (Fro-Yo)

Chocolate Chip Cookie Dough Frozen Yogurt (Fro-Yo)
Chocolate Chip Cookie Dough Frozen Yogurt

Chocolate Chip Cookie Dough Frozen Yogurt Recipe

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Prep Time: 15 mins

Yield: approx. 2 cups/500ml

This chocolate chip cookie dough frozen yogurt is so dreamy creamy and tastes just like cookie dough. So incredibly easy to make, you’ll be asking yourself why you haven’t made it before!

Ingredients:

  • ½ cup (113g) unsalted butter, softened
  • ½ cup ( 110g) dark brown sugar
  • ¼ cup (50g) white sugar
  • 2 tsp vanilla extract
  • 1 cup (128g) plain (all-purpose) flour
  • ¼ tsp bicarbonate of soda (baking soda)
  • ¼ tsp salt
  • ¾ cup (150g) chocolate chips
  • 1 cup (300ml) goats milk yogurt

Directions:

  1. Beat the butter and both sugars together until light and fluffy, then add the vanilla extract.
  2. In a small bowl, sieve the flour, bicarbonate of soda (baking soda), and salt. Add the chocolate chips and stir.
  3. Add the flour mix to the butter mix and gently fold in until combined. Add the yogurt in and stir again until smooth, creamy and thoroughly mixed.
  4. Pour the mixture into a freezer safe container and cover. Freeze until frozen, or overnight.
  5. Remove from the freezer around 15 minutes before serving to soften, then serve immediately.

Notes:

Prep time does not include freezing time.

Recipe Source:

Recipe by Anna at Crunchy Creamy Sweet.

You can find step-by-step images over at Tasty Kitchen too.

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Chocolate Chip Cookie Cups

Peanut Butter Chocolate Chip Cookie Cups Recipe
Chocolate Chip Cookie Cups Recipe

Chocolate Chip Cookie Cups Recipe

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Prep Time: 20 mins

Cook Time: 10 mins

Yield: around 15 cookie cups

These Chocolate Chip Cookie Cups are delicious fluffy puffy cookies baked in paper cases, and with peanut butter ganache too, who could resist such a sweet treat?

Ingredients:

FOR THE COOKIE DOUGH:
  • 150g unsalted butter
  • 150g light brown sugar
  • 75g caster sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 egg yolk, from the fridge
  • 280g plain (all-purpose) flour
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp baking powder
  • 2 tsp cornflour (cornstarch)
  • ½ tsp salt
  • 150g chocolate chips, of your choice
  • peanut butter ganache (optional, see below)
FOR THE PEANUT BUTTER GANACHE:
  • 60g peanut butter, smooth
  • 60g white chocolate

Directions:

  1. First, make the peanut butter ganache (if using). Melt the peanut butter and white chocolate together in the microwave. Spread on a lined baking sheet and freeze for at least half an hour. Melt the butter in a bowl and set to one side.
  2. Preheat oven to Gas 4/180C. Line a 12 hole cupcake pan with paper cases. You can either bake these in 2 batches, or (like me) save some extra dough to make regular cookies (it freezes well).
  3. Blend the cooled, melted butter with the sugars until light and fluffy. Beat in the vanilla, egg and egg yolk. The mixture will turn very thick and creamy.
  4. Fold in the flour, cornflour (cornstarch), salt, bicarb (baking soda) and baking powder. Fold in the chocolate chips and chopped peanut butter ganache (if using). The dough will be quite sticky (this is due to the extra egg yolk).
  5. Place around 2 tbsp of dough into each case and bake for around 10 minutes until they are golden on top. The cookie cups will sink slightly when they are cooling, don’t worry, this is normal!
  6. Leave in the tin for 10 minutes, before removing to a wire rack.

Recipe Source:

Chocolate Chip Cookie Dough Fudge

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Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

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Prep Time: 20 mins

Cook Time: 5 mins

Yield: 64 (1in) squares

No-fail, no sugar thermometer smooth, creamy and melt-in-the-mouth chocolate chip cookie dough fudge. What’s not to love?

Ingredients:

FOR THE COOKIE DOUGH:

  • ⅓ cup (75g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (45g) light brown sugar, packed
  • ½ tsp vanilla bean paste
  • ⅛ tsp salt
  • 2 tbsp half and half (see notes)
  • ½ cup (70g) plain (all-purpose) flour, sifted

FOR THE FUDGE:

  • ⅓ cup (70g) light brown sugar, packed
  • ⅓ cup (75g) unsalted butter, softened
  • pinch of salt
  • ⅓ cup half and half
  • 5 cups (750g) icing (confectioners’) sugar
  • 1 tsp vanilla bean paste
  • ½ cup (80g) dark chocolate chips

Directions:

  1. Line an 8-by-8-inch baking pan with parchment paper or buttered aluminium foil, leaving a 1-inch overhang.
  2. For the cookie dough, combine butter and sugars in a large bowl. Beat on medium speed until light and fluffy, 2-3 minutes. Mix in the vanilla, salt, and half-and-half. Add flour and mix until incorporated.
  3. To prepare the fudge base, combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in icing (confectioners’) sugar, 1 cup (150g) at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla.
  4. Add the cookie dough mixture and stir to incorporate. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it’s no longer warm to the touch. Fold in chocolate chips and spread fudge into the prepared pan.
  5. Chill until set, at least 3 hours. Cut into 1-inch squares and serve. Refrigerated fudge will keep for up to 1 week.

Notes:

For UK users, half-and-half is half [single] cream and half milk. Or alternatively, just use full fat milk.

Recipe Source:

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