| Chocolate Chip Coffee Cake |
|---|
| Category | Cake recipes |
|---|
| Servings | 8 (2 cookies each) |
|---|
| Time | 1 hour |
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| Difficulty | |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Breakfast cuisine | vegetarian cuisine | Bread | Dessert
Ingredients
| Ingredient
|
Count
|
Volume
[note 1]
|
Weight
|
Baker's %
|
| Buttermilk pancake mix
|
|
2½ cups
|
325 g
|
100%
|
| Semi-sweet chocolate chips
|
|
½ cup
|
91 g
|
28%
|
| White granulated sugar
|
|
⅓ cup
|
66.67 g
|
20.51%
|
| Sour cream
|
|
½ cup
|
115 g
|
35.38%
|
| Vanilla extract
|
|
½ teaspoon
|
2.1 g
|
0.65%
|
| Water
|
|
½ cup
|
118.5 g
|
36.46%
|
| Sugar
|
|
¼ cup
|
50 g
|
15.38%
|
| Cinnamon
|
|
¼ teaspoon
|
0.65 g
|
0.2%
|
| Finely-chopped nuts
|
|
½ cup
|
58.5 g
|
18%
|
| Total
|
|
n/a
|
827 g
|
255%
|
Procedure
- Preheat oven to 375°F.
- Use cooking spray to lightly coat an 8- or 9-inch baking pan.
- Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed.
- Add sour cream, vanilla, and water, and mix well.
- Spoon mixture into 16 ea. 2-inch dough balls.
- Place dough balls 2 or 3 inches apart in pan.
- Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well.
- Sprinkle nut mixture over dough balls.
- Bake until golden brown, about 24–26 minutes.
Notes, tips, and variations
- Walnuts are good in this recipe.
- If using a Dutch oven, heat with about 15 briquettes of charcoal, with 9 or 10 on the top, and 5 or 6 on the bottom.
Conversion notes
- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Cooking spray not converted. Used chopped walnuts weight.