#chocolatechipdelight

Experience the joy of soft-bake quinoa chocolate chip cookies that combine the goodness of quinoa with the sweetness of chocolate. A delightful treat for a happy food dance!

Ingredients: 2 cups cooked quinoa, cooled. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until everything is well mixed. Mix in the egg and vanilla extract until the mixture is smooth. Add the cooked quinoa and mix it in until it's spread out evenly. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the quinoa mixture and mix just until everything is combined. The chocolate chips should be carefully mixed in. Put round tablespoons of dough on a baking sheet that has parchment paper on it. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

For holiday parties, these lard-free chocolate chip cookies made in an air fryer are a great choice. They're soft on the inside and a little crispy on the outside. Every bite has gooey chocolate chips in it.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup unsalted butter, softened. 1/2 cup chocolate chips. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp vanilla extract. 1 egg.

Instructions: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the chocolate chips into the dough. Preheat your air fryer to 350F 180C for 5 minutes. Scoop tablespoon-sized portions of cookie dough onto a parchment paper-lined air fryer basket or tray. Place the cookies in the air fryer basket, leaving some space between them to allow for expansion. Air fry the cookies at 350F 180C for 8-10 minutes, or until they are golden brown and slightly crispy on the outside. Remove the cookies from the air fryer and let them cool on a wire rack. Enjoy your festive airfryer chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These delicious muffins are inspired by Starbucks' hot cocoa flavor and are loaded with chocolate chips for an extra indulgent treat. The optional mini marshmallows add a fun twist reminiscent of a cozy cup of hot cocoa by the fireplace.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup hot cocoa prepared. 1/3 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup mini marshmallows optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, cocoa powder, brown sugar, baking soda, baking powder, granulated sugar, and salt in a large bowl using a whisk. Put the hot chocolate, vegetable oil, egg, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. If you want to use them, fold in the mini marshmallows and chocolate chips. Fill up each muffin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for a few minutes in the muffin tin. Then, move them to a wire rack to cool all the way through. Have fun with your Starbucks Chocolate Chip Hot Cocoa Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in these rich and fudgy chocolate crinkle cookies that are both chewy on the inside and delicately crispy on the outside. These cookies are perfect for satisfying your chocolate cravings!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/4 tsp salt. 3/4 cup granulated sugar. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup powdered sugar for coating.

Instructions: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, mix the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover the dough and refrigerate for at least 3 hours or overnight. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take spoonfuls of dough and roll them into balls. Coat each ball generously with powdered sugar and place them on the prepared baking sheet. Bake for 10-12 minutes or until the cookies have crinkled and set around the edges. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Chocolate Crinkle Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Coconut Pecan Chocolate Chip Cookies are a delectable blend of flavors and textures. Shredded coconut adds a tropical touch, while chopped pecans add a nutty crunch. The gooey semi-sweet chocolate chips, of course, make them irresistible!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup shredded coconut. 1 cup chopped pecans. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto ungreased baking sheets. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Coconut Pecan Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

With a graham cracker crust and the tastes of peanut butter cups, marshmallows, and chocolate chips, these Peanut Butter Cup S'Mores Bars are a tasty take on the classic campfire treat.

Ingredients: 1 box graham crackers, crushed. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 cup creamy peanut butter. 1 cup powdered sugar. 12 peanut butter cups, chopped. 1 1/2 cups mini marshmallows. 1 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, combine crushed graham crackers, melted butter, and granulated sugar. Press into the bottom of a 9x13 inch baking dish. In another bowl, mix peanut butter and powdered sugar until well combined. Spread over the graham cracker crust. Sprinkle chopped peanut butter cups over the peanut butter layer, followed by mini marshmallows. Bake in preheated oven for 10-12 minutes, until marshmallows are golden brown. Remove from oven and immediately sprinkle chocolate chips over the top. Allow to cool completely before slicing into bars. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This sweet and salty crock pot trail mix is a perfect blend of crunchy nuts, chewy dried fruit, and decadent chocolate chips. It's a healthy snack option that's easy to make and great for on-the-go energy. Plus, it's vegan-friendly!

Ingredients: 1 cup raw almonds. 1 cup raw cashews. 1 cup raw walnuts. 1 cup raw pumpkin seeds. 1 cup unsweetened coconut flakes. 1 cup dried cranberries. 1 cup dried mango, chopped. 1 cup vegan chocolate chips. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp sea salt.

Instructions: In a crock pot, combine almonds, cashews, walnuts, pumpkin seeds, and coconut flakes. In a separate bowl, mix maple syrup, melted coconut oil, vanilla extract, and sea salt. Pour the maple syrup mixture over the nuts and seeds in the crock pot, and stir well to coat evenly. Cover and cook on low for 2-3 hours, stirring occasionally. Once the mixture is evenly toasted, turn off the crock pot and let it cool completely. Add dried cranberries, chopped dried mango, and vegan chocolate chips to the cooled nut mixture. Stir well to combine. Store in an airtight container for up to two weeks.

Prep Time: 15 minutes

Cook Time: 120 minutes