National Chocolate Chip Day – as you can tell by the name – celebrates sweet, tasty chocolate chips. This is one of our favorite days at Kathey Jo’s Kitchen! Chocolate chips deserve a little recognition. Where would yummy, delicious, gooey treats like cookies, cakes, and muffins be without their presence? You’ll find a wide variety of recipes involving them. The favorite way to enjoy them is in cookie format, but today, I’m also going to be making chocolate chip pancakes, simply because I can. What are your favorite ways to enjoy chocolate chips? Let me, Kathleen Raskin, know!
Chocolate Chip Pancakes
Ingredients
- 1 C all-purpose flour
- 1 tbsp. sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg
- 1 C coconut, almond, OR dairy milk, whatever your preference
- 2 tbsp. vegetable oil
- ¼ tsp vanilla extract
- ¼ C mini semi-sweet chocolate chips
Directions
- In a mixing bowl, combine the flour, sugar, salt and baking powder. In a separate mixing bowl, add egg, milk, vanilla extract, and vegetable oil.
- Stir until lumpy. Fold in the chocolate chips.
- Heat a skillet over medium heat. Spray with cooking spray. Pour ¼ cup of batter for each pancake onto the skillet. When the top starts to get bubbly, flip over and cook for an additional 1-2 minutes.
- Top with powdered sugar and serve with pure maple syrup, if desired.
Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees F.
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- Dissolve baking soda in hot water. Add to batter along with salt.
- Stir in flour, chocolate chips, and nuts.
- Drop by large spoonful onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
