Gooey Deep Dish Chocolate Chip Cookies | Soft Chocolate Chip Cookie Recipe

The chocolate chip cookie. It may be the plain Jane, the everyday cookie, the cookie which even has the capacity to elicit a yawn in the age of boutique cupcakeries, dessert bars and bespoke macaron makers.

But a good, warm, chewy chocolate chip cookie…can really do no wrong. Even the most persnickety of dessert snobs will agree that a well-made chocolate chipper hits all the right spots. It may not have the exotic charm of an ispahan macaron or require deft skills, but it is a dessert to be loved and revered just as ardently.

I think that is what makes the chocolate chip cookie so appealing to me- there are no hard and fast rules; you can play around with flavours and ingredients and still call it a chocolate chip cookie.

Deep dish chocolate chip cookies

♥ The chocolate chip cookie is not going to kick up a fuss because the air is too humid (like a macaron.)

♥  It doesn’t have to compete with a frosting, or rely on one to make it complete (like a cupcake.)

♥  You can carry them in a ziplock in your handbag from Frankfurt to Bombay and re-discover them, still intact and just as delicious, 2 days later. (Yes, I am referring to myself.)

These cookies are what I expect a perfect chocolate chip cookie to be: a little firm, a little cakey, delightfully chewy and with chocolate chips that are melting as you bite in. (There, I had my Nigella moment. Done. Dusted.)

ingredients for deep dish choc chip cookies

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Chocolate Orange Popsicles, For The Kid In All Of Us | Chocolate Ice Pops Recipe

These chocolate ice pops don’t look as good as they taste, but if you’d like to take my word for it…trust me, these are yummy!!

I love popsicles. Fudgsicles, to be more precise. They were one of my favourites things to eat as a kid because:

  1. They’re chocolatey!
  2.  They’re ice creamy!
  3. They’re on a stick!!

And for my 6-year-old self, that was the bees’ knees.

Though I love ice cream pops, I’ve steered away from mass manufactured ice cream pops and ice lollies of late because now they taste kind of bland and inauthentic. Not creamy like an ice cream pop should be.

I was browsing through Sorted Food and chanced upon this recipe. (Seriously, I love the Sorted Food boys. They are so much fun!) And since it happened to use the combination of orange and chocolate, I bookmarked it to end this week.

chocolate orange pops

My sister-in-law-gave me these really pretty popsicle moulds, shaped like leaves. Unfortunately, I did not pour enough of the ice pop mixture into the mould, which is why the pop appears a little stunted.

I followed the Sorted Food recipe almost verbatim, except that I left out the butter. All you have to do is combine milk, cocoa powder, chocolate, orange zest and some cornstarch in a saucepan, till you get a really thick hot chocolate mixture.


You can see how glossy that mixture is- the consistency is somewhere between a thick hot chocolate and a pudding. The aroma is gorgeous :)

chocolate milk mixture for ice pops

Pour into popsicle moulds, wait patiently for it to freeze well, and you are done!

chocolate pops in mould ready to freeze

CHOCOLATE ORANGE ICE POPS (Adapted from Sorted Food.)


  • 1 cup milk
  • 25 g dark chocolate
  • 3 tablespoons castor sugar
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon cornflour
  • 1 teaspoon orange zest
  • 1 teaspoon orange marmalade


  • Whisk all the ingredients together in a heavy-bottomed saucepan.
  • Place it on the stove and heat gently, stirring occasionally until the liquid begins to simmer.
  • Simmer for 2 minutes until the mixture thickens, somewhere between a thick hot chocolate and a chocolate pudding.
  • Allow it to cool (Very slightly! You don’t want a skin forming or any clumping) and pour into popsicle moulds.
  • Freeze for several hours (I left mine overnight; but a minimum of 4 hours is required!)
  • Dip in warm water to loosen the mould and enjoy!
baby eating ice pops

Well, someone approved

Nigella Lawson’s Store Cupboard Chocolate Orange Cake | Chocolate & Orange Marmalade Cake Recipe

If orange and chocolate are the most compatible match in the world of fruit & chocolate, then consider this cake the fun married couple that’s always in sync. I have made this 4+ times, and each time, the result has been great. Of course, depending on the quality of chocolate used, the result can be a “high great” or a “medium great,” but great all the same.

The first time I made this I used a bar of Lindt dark chocolate and it was divine. The second time around, I used a block of generic dark baking chocolate, and the result was a little lesser than the first attempt, but still very good. All subsequent times, I have been sure to use Lindt or Callebaut dark chocolate because it just makes it so much richer.

chocolate orange cake top view

The recipe calls for orange marmalade, but I like drizzling a little freshly squeezed orange over the cake once it’s done- it adds gloss and stickiness to the cake; and while a sticky cake may not be for everyone, I enjoy it because it makes me feel like a kid again, cleaning out jars of fruit preserves with my fingers. (Wait. I still do that.)

The cake is quite dense, as you can see, with a moist and sticky crumb. It can be a little too intense for some; so some vanilla ice cream to cut through the richness of the cake is a good idea.

chocolate orange cake whole



  • 125 g butter
  • 100 g good quality dark chocolate, broken into pieces (I used Lindt)
  • 300 g marmalade
  • 150 g castor sugar
  • 2 eggs, beaten
  • 150 flour
  • 2 teaspoons baking powder
  • 3-4 tablespoons (preferably freshly squeezed) orange juice
  • A little orange zest for decoration


  • Preheat the oven to 180 C
  • Sift together the flour and baking powder in a bowl and set aside.
  • Place the butter in a largish heavy-bottomed saucepan and melt over low heat. When it has melted completely, add the chocolate pieces, give them a stir and allow them to sit for a minute. Pull off the heat, and stir with a wooden spoon until the chocolate melts and the chocolate-butter mixture is completely smooth and without lumps.
  • Next, add the marmalade, sugar and beaten eggs, and stir till everything is combined well.
  • Beat in the flour little by little until everything is incorporated and there are no streaks of flour in the batter.
  • Pour into a greased 9-inch baking tin and bake at 180 C for 50 minutes to an hour or until a skewer inserted comes out clean.
  • Once the cake is done, allow it to cool for a few minutes, then poke some holes over the top with a skewer.
  • Pour the orange juice over the cake and allow it to seep into the still-warm cake.
  • Grate some orange zest over the top if you’d like to.

chocolate orange cake slice crumbs