When you don’t want to eat all of the bread and eggs, try this chocolate cake recipe that is still sweet enough to eat and still full of chocolate.

This recipe is from the archives of a recipe blog I co-founded with a friend in 2014.

It’s still a pretty good recipe, and I like it a lot more than the original.

The recipe calls for a batch of chocolate chip cookies, but I made the batch ahead of time, which meant I had to make some in advance to avoid a disaster.

(You can’t skip making these ahead of the time, either.)

The chocolate chip cookie recipe is a bit of a work in progress, but it’s well worth the effort.

It’s easy to make, and the ingredients are easy to find.

The chocolate chip batter itself is super simple to prepare.

The dough is the same one you’d make for a typical chocolate cake, with just a few changes: The cookies have a thin, chewy crust.

Instead of using a cookie cutter, I’ve cut out the cookie crumbs and used a piping bag to pipe the chocolate chips on top.

(I used a double-ended cookie cutter.)

The ingredients in this recipe are a bit hard to find, but you can find them online.

They include cocoa powder, baking powder, and baking soda.

In addition, you’ll need: 1/4 cup butter, room temperature, at room temperature or above.

1 egg, room temp.

1 1/2 cups flour, room warm or above 1/3 cup cocoa powder 1 teaspoon baking powder 1/8 teaspoon baking soda 1/6 teaspoon salt 1 cup chocolate chips, chopped (optional) 3/4 cups shredded coconut (optional, but worth it) (This recipe is available online from my baking books website.)

DirectionsPreheat oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Line the baking sheet completely with aluminum foil.

In a medium bowl, beat the butter with the eggs until fluffy.

Add the cocoa powder and baking powder.

Add in the baking soda, baking chips, and salt.

Mix on medium speed until combined.

Stir in the coconut.

Add 1/1 cup flour and mix until well combined. 

Place a cookie sheet on the baking sheets, covering with the parchment paper, and place it on the stove.

Place the cookie sheet in the oven for about 30 seconds or until the cookies are slightly golden brown.

Bake for about 10 minutes.

(The cookies should still be slightly bubbly.)

Transfer the cookies to a cooling rack to cool completely.

(Do not lift the cookies from the oven, as this may make them stick to the bottom of the pan.)