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Triple Chocolate Chip cookies/Chocolate Melting cakes (2/13/2009)

Chocolate Melting Cakes

10 oz. Semi-Sweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cups all-purpose flour
1 ½ tsp. baking powder
1/8 tsp. salt
Caramel Sauce
Coffee Ice Cream

Heat oven to 325-degrees F. Lightly coat a 12-cup muffin tin with vegetable spray. Melt chocolate and butter in a large microwaveable bowl about 1 minute. Stir. You may need to microwave a few more seconds. Remove and stir, and set aside. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt and melted chocolate. Mix with a spoon until well blended. Divide batter evenly into 12 muffin tins and bake until the cakes have just cooked through, about 10 minutes. The cakes will still look a bit moist on the top. Remove from oven and let cool 5 minutes. Serve warm with caramel sauce and ice cream. Makes 12.

Triple Chocolate-chip Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup milk-chocolate chips
1 cup semi-sweet chocolate chips

Heat oven to 350-degrees F. Cream butter and sugars in large bowl with electric mixer on high speed. Lower to medium speed and add the eggs and vanilla. Sift together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips. Form the dough into 1 ½-inch balls. Place on parchment, or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheet for 5 minutes, then transfer to wire racks to cool completely. Makes 5 ½ dozen cookies.

This week's recommended wine from Van's Liquor Store in East Dubuque-Galena Cellars Fall Harvest Riesling. 750 ml. bottle $16.99 through 2/16/09.

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