yield:10 small muffins
- 1 & 1/4 cups (154g) all-purpose flour
- 1/2 tbsp (6.5g) baking powder
- 1/2 tsp (2.5g) baking soda
- 1/4 tsp (1.25g) salt
- 1/4 cup (57g) unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (125ml) milk (whole or buttermilk is preferred)
- 1/2 tbsp (7.5ml) vanilla extract
- 1 pack chocolate dark chips plus extra for the top
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Fill the cupcake cases to the top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Notes: Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
For mini muffins; bake for 10-12 minutes at 375F only.
Original recipe from: https://www.littlesweetbaker.com/2014/10/03/bakery-style-chocolate-chip-muffins-2/
I’ve tried out a fair few cookie recipes with the hopes of finding the perfect cookie. I wanted it to crispy on the outside, chewy on the inside and not too sweet.This recipe ticks all of those boxes they are thick and chewy without being doughy or greasy. Result!
Makes 12 small/6 Large cookies
You will need…
- 1/2 (115g)cup butter, softened to room temperature
- 1/2(100g) cup brown sugar, packed
- 1/3 (62g) cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- (192g) 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup [175g] semisweet/ milk chocolate chips
- Preheat oven to 350°F/180°c. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
4.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Recipe Taken from Gimme some Oven