I can’t believe I missed national chocolate chip day which was the 15th of this month. Better late than never, I put together a couple of different ways, other than a cookie, to use chocolate chips.

Dark Chocolate Chip Skillet Cake

Ingredients:

  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1 egg, beaten
  • 1 and 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup chocolate dark chocolate chunks

Directions:

  1. Preheat oven to 350 degrees.
  2. In an 8-inch cast iron skillet or other heavy pan, melt 1 stick of butter over medium heat.
  3. When butter is melted, add the granulated sugar and brown sugar, and stir to combine. Remove from heat and allow to sit for 5 minutes.
  4. Beat the egg, and add a small amount (about 1/4 cup or so) of the melted sugar and butter to the egg mixture (to temper it) and whisk to combine.
  5. Pour egg mixture back into the skillet, and stir until completely combined.
  6. Add the flour, baking soda and salt. Carefully stir to completely incorporate the dry ingredients.
  7. Add vanilla and chocolate, and stir to combine.
  8. Bake in preheated oven for 15-20 minutes or until edges are golden brown.
  9. Serve warm.

Banana Coconut Chocolate Chip Snack Cake

This delicious snack from Snack 52 is a delicious way to mix chocolate, bananas and coconut.

Ingredients:

  • 2 ripe bananas
  • 2 large eggs (lightly beaten)
  • 2 cups dark brown sugar
  • 1 tsp vanilla
  • 10 tbsp coconut oil
  • 1 cup all-purpose flour
  • 3/4 tsp fine or flaky sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 2 handfuls shredded coconut (sweetened or unsweetened)

Directions:

  1. Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper. Mash bananas in a bowl and set them aside.
  2. Add the eggs, dark brown sugar, vanilla, and coconut oil in a large bowl.
  3. In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture.
  4. Stir until just combined. Add the chocolate chips and coconut. Stir one last time to evenly distribute them.
  5. Pour batter into the prepared pan and sprinkle sea salt to lightly dust the surface of the cake.
  6. Bake for 45-55 minutes, or until a toothpick comes out mostly clean.
  7. Allow to cool on a wire rack before slicing.

What could be better than chocolate? Hmmmm … I would have to say not much! I have a bunch more chocolate chip recipes that I will save for a later time.