Sunnys 3 Ingredient Nutty Chocolate Chips Recipes

SUNNY'S SRIRACHA SWEET AND SPICY CHIPS

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

NUTTY BROWN BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).
• Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
• Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers/chips with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
• Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong-sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
• Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
• Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

NUTTY CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350 degrees F & grease & flour a large cookie sheet.
• In large bowl, break up cookie dough.
• Sprinkle vanilla & rum extract over dough & mix well.
• Stir toasted almonds into dough.
• Divide dough into 4 equal portions, shaping each into an 8"x1" log.
• Place logs 3 inches apart on prepared cookie sheet, then flatten each to about 1 1/2 inches wide.
• Bake 15-20 minutes or until golden brown, then cool for 15 minutes.
• Reduce oven temperature to 200 degrees F.
• With serrated knife, cut each log into 10 slices, then place slices, cut side down on the same cookie sheet.
• Return to oven & bake another 45 minutes to 1 hour, depending on how crisp you want the biscotti to be.
• Remove from cookie sheet & cool completely, about 20 minutes.
• Meanwhile, place chocolate chips in small microwavable bowl & microwave on high for 1 minute.
• Stir, then microwave an additional minute, stirring every 15 seconds.
• When chips are melted, dip about 1/4 of one end of each biscotti into melted chocolate, then set each on a waxed-paper-covered cookie sheet.
• Refrigerate at least 10 minutes to set the chocolate before storing in an airtight container.