Skip to primary navigation Skip to content Skip to footer

Chocolate Chip Recipes

Get your chocolate fix in the kitchen baking these delicious chocolate chip treats for National Chocolate Chip Day! From classic chocolate chip cookies to fudge and chocolate zucchini bread, we love adding chocolate chips to everything. See recipes below!

Way Cool Chocolate Chip Cookies

a close up of food











Prep Time: 20 Minutes | Cook Time: 10 Minutes | Makes Approximately 12 Large Cookies or 24 Small Cookies


  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 egg
  • 1 teaspoon hot water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (can also use white chocolate chips, dark chocolate chips or milk chocolate chips)


  1. Preheat the oven to 350 degrees F.
  2. Cream together the butter, white sugar, and brown sugar until smooth.
  3. Beat in the egg and then stir in the vanilla.
  4. Dissolve the baking soda in the hot water. Add the baking soda/water mixture and salt to the batter and mix together.
  5. Add the flour and mix until combined.
  6. Stir in the chocolate chips.
  7. Scoop cookie dough into desired size cookies and place 1 and 1/2 inches apart on parchment paper lined cookie sheets.
  8. Bake at 350 degrees for 10 to 12 minutes depending on how big your cookies are, or until the edges are nicely browned.
  9. Let the cookies cool slightly on cookie sheet before moving to a rack.
  10. Enjoy!

Jumbo Raspberry Chocolate Chop Muffins

a bunch of different types of food

This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini
muffins, see notes at the bottom of the recipe. Baking times differ.


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 cup milk (or buttermilk), at room temperature
  • ½ cup canola/vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2/3 cup chocolate chips, (semisweet or dark chocolate)
  • 1 and ¼ cup fresh raspberries
  • Coarse sugar for topping the muffins


  1. Preheat the oven to 425F degrees. Spray jumbo a muffin pan with non-stick spray and set it aside.
  2. In a large bowl, gently mix together the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined  and set it aside.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until
    combined. Mix in milk, oil, and vanilla extract. The mixture will be pale and yellow.
  4. Fold the wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy.
  5. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.
  6. Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar.
  7. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until the
    tops are lightly golden. A toothpick inserted in the center should come out clean.
  8. Allow cooling for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.


a close up of a chocolate cake













This simple Fudge Recipe is made with just three ingredients and takes only a few minutes to make too. Super easy and there’s no candy thermometer required!

Prep Time: 15 Minutes | Chilling Time: 3 Hours 

Makes 36 Pieces 


  • 3 cups semi-sweet chocolate chips
  • 1 (14-ounce) can of sweetened condensed milk (NOT evaporated milk)
  • 1 Tablespoons butter
  • (Optional) 1 cup chopped walnuts or pecans


  1. Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set it aside.
  2. Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir often until the chocolate chips are fully melted and the mixture is smooth.
  3. Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
  4. Refrigerate for at least 3 hours or until fully chilled and the fudge is firm.
  5. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy!


  • Store leftover fudge in an airtight container in the refrigerator for up to one week.
  • Freezing Instructions: Fudge will freeze well for up to 3 months, thaw overnight in the refrigerator.

Chocolate Zucchini Bread

a piece of cake sitting on top of a wooden cutting board













This easy chocolate zucchini bread will remind you of your favorite chocolate cake!

Prep Time: 15 Minutes | Cook Time: 50 Minutes | Serves 12


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup oil (canola oil, vegetable oil, or melted coconut oil will work)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups packed shredded zucchini
  • 1 cup semisweet chocolate chips, divided


  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined.
  5. Stir in 3/4 cup of the chocolate chips.
  6. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  8. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
  9. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.


  • If you use coconut oil, make sure it is melted and slightly cooled.
  • The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.
  • This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.