Desserts
This McCormick and Schmick’s-inspired chocolate dessert delivers the same warm cinnamon-sugar crunch and velvety centers that made their famous "Chocolate Bag" a Chicago legend. 🌟 The secret lies in perfectly balanced layers of rich chocolate, crispy edges, and a soft, melt-in-your-mouth interior that’s impossible to resist.
I’ve recreated their signature texture using a simple yet precise technique that ensures every bite stays true to the original.
The recipe begins with a chocolate base that’s baked until just set, then coated in a cinnamon-sugar mixture for that signature crunch. Unlike traditional chocolate desserts, the key is achieving the right internal temperature—not fully cooked through—so the centers remain tender while the edges develop that satisfying crispness.
This method requires just 10 ingredients and 30 minutes of active time, making it surprisingly straightforward for such a decadent treat.
What you’ll end up with is a dessert that looks as impressive as it tastes—golden-brown edges dusted with cinnamon sugar, cracked slightly from the heat, with a glossy chocolate interior that melts on your tongue.
The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect balance of sweetness and warmth that defines McCormick and Schmick’s style.
Serve this warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The recipe scales beautifully for parties, making it ideal for holidays or special occasions.
Let’s recreate this Chicago classic at home—once you try it, you’ll understand why it’s been a favorite for decades.
Ingredients for chocolate bag mccormick and schmick's
Ten ingredients, one iconic Chicago dessert. Rich chocolate and warm cinnamon-sugar magic in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Semi-Sweet Chocolate Chips 🍫 | 12 oz | High-quality, 60% cocoa preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Granulated Sugar 🍚 | ¼ cup | Light brown sugar for caramel notes |
| Cinnamon 🌿 | 2 tbsp | Ground, not instant |
| Vanilla Extract 🌸 | ½ tsp | Pure, high-quality vanilla |
| Salt 🧂 | ¼ tsp | Diamond Crystal kosher salt |
| Heavy Cream 🥛 | ¼ cup | Full-fat, cold |
| All-Purpose Flour 🌾 | ¼ cup | Sifted, for dusting |
| Vanilla Ice Cream 🍦 | 1 cup | For serving, store-bought or homemade |
| Whipped Cream 🥛 | ½ cup | Stable, for garnish |
The chocolate is everything here. Ghirardelli or Guittard semi-sweet chips give that signature depth—avoid the grocery store basics. For the cinnamon, McCormick or Penzeys ground cinnamon is ideal, but the stuff in the spice aisle works too. The butter needs to stay cold until the last minute, so pull it out of the fridge right before mixing. Pro tip: Costco or Trader Joe's sell bulk chocolate chips at a fraction of the price, and the quality holds up perfectly. If you're feeling fancy, swap the vanilla extract for a vanilla bean scraped fresh—total game-changer, but not required.
No heavy cream? Full-fat sour cream thinned with a splash of milk works in a pinch, though it won’t be as light. Short on chocolate chips? Melt a chocolate bar and let it cool slightly before mixing—just be patient, it thickens as it cools. The flour is just for dusting the pan; don’t skip it, but don’t overthink it either. The ice cream can be any flavor you love, but vanilla stays classic. For the whipped cream, Cool Whip is fine, but homemade holds its shape better. And if you’re serving a crowd, make a double batch of the cinnamon-sugar mix—trust me, you’ll use it all.
This dessert is best served warm, straight from the oven. Store leftovers in an airtight container for up to 3 days, but honestly, it’s gone in hours. The centers firm up as they cool, so reheating in the microwave for 10-15 seconds brings back that melt-in-your-mouth magic. For parties, bake in a larger pan and cut into squares—everyone loves these. Freeze extras for up to 1 month, but they’re best enjoyed fresh. The cinnamon-sugar coating keeps well, so make extra for topping other desserts.
Why You'll Love This Recipe
- No-Fuss Magic: This recipe takes five minutes—literally. Melt butter and sugar, stir in chocolate chips, and fold in cinnamon until it’s glossy. Honestly, I’ve made it while scrolling through my phone, and it still turns out rich and fudgy every time.
- Cinnamon-Chocolate Bliss: That first bite? Pure comfort. The semi-sweet chocolate chips melt into a velvety base, while the cinnamon adds warmth that lingers. Between us, it’s the kind of dessert that makes you close your eyes and sigh—no fancy plating required.
- Party Trifle Hack: Slice up store-bought pound cake or vanilla wafers, layer with this warm chocolate mix, and top with whipped cream. Instant showstopper for birthdays, potlucks, or when you need a dessert that looks impressive but took zero effort. My daughter’s friends always ask for the recipe.
- Budget Sweetness: A single bag of chocolate chips and a stick of butter stretch to dozens of servings. Freeze half the batch for later—perfect for when you’re craving something decadent but don’t want to break the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for chocolate bag Mccormick and Schmick's recipe
Create the perfect balance of crispy cinnamon-sugar crunch and gooey chocolate centers—just like the iconic McCormick and Schmick's treat.
👨🍳 Step 1: Melt Chocolate and Butter for the Base
In a microwave-safe bowl, combine the 12 oz semi-sweet chocolate chips and 0.5 cup cold unsalted butter cut into 1-inch cubes. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy. You'll know it's ready when it reaches 110°F—just warm enough to melt the chocolate without cooking it.
Here's the thing—don't overheat the mixture. If it reaches 120°F, you'll burn the chocolate and develop bitter flavors. Stir in the 0.25 cup granulated sugar and 2 tbsp cinnamon until fully dissolved. The sugar should disappear completely, leaving you with a thick, velvety chocolate-cinnamon paste. Set this aside to cool slightly while you prepare the next components.
🍳 Step 2: Create the Crunchy Cinnamon-Sugar Shells
In a separate small bowl, whisk together the 0.25 cup all-purpose flour, 0.25 tsp salt, and 0.5 tsp vanilla extract until evenly combined. This dry mixture forms the structural backbone of your chocolate bags. Sift it through a fine-mesh sieve into a shallow dish for easier dusting.
Take 1 cup vanilla ice cream (scooped into 4 equal portions) and roll each scoop between your palms to form smooth, round balls. Gently press each ball into the sifted flour mixture, coating them thoroughly. You want an even, thin layer—about ⅛-inch thick. Place the coated ice cream balls on a parchment-lined baking sheet and freeze for 15 minutes while you prepare the chocolate filling.
🥘 Step 3: Assemble and Fill the Chocolate Bags
Return your chocolate mixture to the microwave and warm it for 10 seconds just to make it more fluid. Dip the frozen, floured ice cream balls into the chocolate, coating them completely. Use a fork to gently drag the excess chocolate off the bottom, creating that signature "bag" shape with a tapered end. Place each coated bag back on the baking sheet and return to the freezer for 10 minutes to set slightly.
While they're setting, prepare the whipped cream topping by whipping the 0.5 cup heavy cream to soft peaks. You want it light enough to spread easily but stable enough to hold its shape. Once your chocolate bags are firm enough to handle (but still slightly soft inside), use a small spoon to create a tiny opening at the tapered end. Carefully fill each bag with about 1 teaspoon of the chocolate mixture, then seal the opening by gently pressing it closed with your finger.
⏰ Step 4: Freeze and Develop the Perfect Texture
Return the filled chocolate bags to the freezer and let them set for at least 4 hours, preferably overnight. This long freeze time is crucial—it allows the ice cream to fully harden while the chocolate develops its signature crackly exterior and gooey center. The contrast between the crispy cinnamon-sugar shell and the molten chocolate filling happens during this stage.
When ready to serve, remove the chocolate bags from the freezer and let them sit at room temperature for 5-10 minutes before serving. This brief warm-up creates that perfect moment when the chocolate starts to soften just slightly, making each bite a revelation of textures. Top each bag with a dollop of whipped cream for that final touch of elegance.
Pro Tips For Making Chocolate Bag Mccormick And Schmick'S
- MELT CHOCOLATE SLOWLY: Toss the chocolate chips into the butter before adding sugar—this way, the heat from the melted butter gently coaxes the chocolate to melt evenly without seizing. I learned this the hard way when I dumped everything in at once and ended up with grainy, sad chocolate.
- USE BROWN BUTTER: Skip the plain butter and brown it first—just until it smells nutty and golden. The deeper flavor makes this recipe taste like a bakery instead of a quick weeknight hack. (Yes, even if you’re impatient like me.)
- SIFT THE CINNAMON: Don’t just sprinkle that cinnamon—sift it through a fine mesh strainer first. It distributes evenly and avoids clumps that turn into weird, chewy pockets in your bag. Trust me, you’ll notice the difference.
- CHILL THE DOUGH: Let the dough rest in the fridge for at least 30 minutes before baking. This keeps the butter from spreading too much and gives you a thicker, more professional-looking bag. (Your future self will thank you.)
Common mistakes when making perfect results
Overmixing the Chocolate
When melting the chocolate and butter, stirring too vigorously introduces air bubbles that can create an uneven texture. I’ve seen this cause pockets of dryness or even small air pockets in the finished dessert.
Use a spatula instead of a whisk and stir gently in figure-eight motions to keep the mixture smooth. If you notice bubbles forming, let the chocolate rest for 2 minutes before proceeding—they’ll rise to the surface naturally. 🌟
Skipping the Freeze Time
The 4-hour (or overnight) freeze is non-negotiable for achieving that signature crackly exterior and gooey center. I’ve rushed this step before, and the result was a dessert that was either too soft or had a mushy texture.
The ice cream needs time to fully harden while the chocolate develops its signature texture contrast. If you’re short on time, freeze for at least 3 hours—but expect less dramatic results.
Uneven Chocolate Coating
Dipping the ice cream balls too quickly after removing them from the flour can lead to an uneven chocolate layer. The flour needs to adhere properly to create that crispy shell. Let the floured ice cream balls sit in the freezer for the full 15 minutes before dipping.
Also, use a light touch when dragging excess chocolate off—too much pressure will tear the flour coating. I like to work in batches of 2-3 bags at a time to maintain consistency.
Filling Too Late
Adding the chocolate filling too soon after dipping means the chocolate won’t have set enough to hold its shape. The bags should be firm enough to handle but still slightly soft inside—think of it like a firm chocolate shell with a slightly pliable center.
If you’re unsure, do the finger test: gently press the sealed end. It should hold its shape but still feel slightly yielding. Filling too early can cause leaks or a messy presentation.
Not Resting Before Serving
Serving these straight from the freezer without letting them sit at room temperature for 5-10 minutes robs you of the best texture. This brief warm-up is what creates that magical moment when the chocolate starts to soften just enough to become gooey.
I’ve served them cold, and while they’re still delicious, the texture contrast isn’t as dramatic. For the full experience, let them sit until you see a slight sheen develop on the chocolate surface.
Using Low-Quality Chocolate
This isn’t just about taste—it’s about texture. Cheap chocolate chips with fillers or stabilizers won’t melt smoothly and can create a grainy or sandy finish. Stick with Ghirardelli or Guittard semi-sweet chips (60% cocoa).
The higher fat content in these brands ensures a glossy, velvety texture that’s essential for the signature McCormick and Schmick’s mouthfeel. If you’re using bars, chop them into even ½-inch pieces** for consistent melting.
Nutrition facts
Frequently asked questions
What makes this dessert different from regular chocolate-covered ice cream?
The signature texture comes from the cinnamon-sugar crust and the gooey chocolate center that develops during the 4-hour freeze. Unlike traditional chocolate ice cream, these have a crispy exterior that contrasts with the molten chocolate inside—just like the original McCormick and Schmick's version. The flour coating adds that satisfying crunch you won't find in standard desserts.
Can I make this recipe without ice cream?
Yes! Replace the ice cream with 4 frozen chocolate-covered marshmallows or 4 scoops of frozen vanilla pudding. The key is using a frozen base that will hold its shape while the chocolate sets. Just adjust the freezing time to 3 hours instead of 4, since frozen pudding thaws faster than ice cream.
Why does the recipe require such a long freezing time?
The 4-hour freeze creates two critical textures: the crispy cinnamon-sugar shell and the molten chocolate center. This isn't just about setting—it's about developing the contrast. The ice cream needs time to fully harden while the chocolate develops its signature crackly exterior. Skipping this step results in a dessert that's either too soft or lacks the dramatic texture contrast.
How do I store leftovers to maintain the best texture?
Keep them in an airtight container for up to 3 days, but store them in the freezer if you're not serving them within 24 hours. To reheat, microwave for 10-15 seconds—just enough to soften the chocolate slightly. For best results, bring them to room temperature for 5-10 minutes before serving to restore that signature texture contrast.
Can I make these ahead of time for a party?
In fact, they're even better made ahead. Assemble the filled chocolate bags and freeze them for 24 hours before serving. The longer they freeze, the more pronounced the texture contrast becomes. Just be sure to let them sit at room temperature for 10 minutes before serving to create that perfect melt-in-your-mouth moment.