Ingredients
½ cup all-purpose flour
¼ cup chocolate chips, of your choice
¼ cup brown sugar
4 tbsp unsalted butter, at room temperature
2 tbsp granulated sugar
1 tbsp milk
½ tsp vanilla extract
¼ tsp salt
1⅓ cups all-purpose flour
¾ cup milk
2 eggs, at room temperature
⅓ cup cocoa powder
6 tbsp granulated sugar
3 tbsp unsalted butter , at room temperature, plus more as needed
1½ tsp baking powder
¼ tsp baking soda
¾ tsp salt
chocolate chips
whipped cream, or ice cream of your choice
Preparation
Cream the butter, salt, and both sugars with an electric mixer on medium speed for roughly 5 to 7 minutes or until light and fluffy.
Add the milk and vanilla. Continue creaming.
Fold in the flour until evenly incorporated, then fold in the chocolate chips afterwards and set aside.
Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. Set aside.
In a large mixing bowl, whisk the eggs, butter and milk together.
Fold the dry ingredients into the wet ingredients until evenly incorporated. The batter will be somewhat lumpy and thick.
Heat 1 tablespoon of soft unsalted butter in a skillet set over medium heat.
Once melted, add roughly ¼ cup of the pancake batter into the skillet. Spread it into roughly a 4-inch circle.
Drop about 2 ounce cookie dough over the surface of each pancake. Cook on the first side until the edges are set and bubbles form on the surface.
Use a spatula to flip the pancakes and lightly press to cook on the second side.
Repeat with remaining batter and cookie dough, melting more butter in the skillet to the pan if necessary.
Stack pancakes onto your serving plate. Either scoop your ice cream and place it on top, or pipe roughly 1 ounce of whipped cream on top.
Sprinkle with ¼ teaspoon chocolate chips and serve!
