Chocolate Chocolate Chocolate

Today I'm still thinking about chocolate, so I decided to share some favorite, easy, and FAST chocolate recipes with you.

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Easy Hershey Chocolate Syrup Cake

Ingredients 

• 1/2 cup (1 stick) butter or margarine , softened
• 1 cup sugar
• 4 eggs
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1-1/2 cups (16-oz. can) HERSHEY'S Syrup

Directions

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter, sugar and eggs until thoroughly blended in large bowl. Add flour and baking soda, blending well. Add syrup; mix thoroughly. Spread batter in prepared pan.
3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost and garnish as desired. Makes 12 servings.

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Easy No-Bake 3-Minute Chocolate Fudge

Ingredients

• 1 can Sweetened Condensed milk (14 ounces)
• 2 cups (1 12 ounce bag) semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
2. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
3. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
4. Store in an airtight container. Fudge does not need to be kept refrigerated.

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Easy Chocolate Cookie Recipe
Makes 3 dozen cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/4 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 12 ounces chocolate chunks (about 2 cups)

Instructions

1. Preheat the oven to 350 degrees F.
   Line two baking sheets with parchment paper or use a silicon baking mat.
2. Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
3. Cream butter and sugars together until light and fluffy
4. Beat in eggs, one at time, until incorporated. 
5. Mix in vanilla.
6. Add the dry ingredients in thirds, beating until just combined
7. Stir in the chocolate chunks.
8. Drop 1 1/2 tablespoon-mounds onto baking sheets, 2 inches apart
9. Bake the cookies for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. 
10. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

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Enjoy!!  (You're welcome!  🤗)