Nov 2

Chocolate Chunk Cookie Muffins


Yield: 2 dozen Prep Time: 15 min Cook Time: 20 min Ingredients: 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated white sugar 3/4 cup packed light brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1/3 cup whole milk 8 ounces semi-sweet chocolate, cut into 1/2-inch chunks (or Nestle's Chocolate Chunks) Directions: 1. Preheat oven to 375°F. Line two standard 12-cup muffin tins with paper liners or spray with nonstick spray. 2. Whisk together flour, baking powder, and salt in a medium bowl; set aside. 3. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment (or just use a regular hand mixer), and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula. 4. Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely. 5. Muffins can be stored in airtight containers at room temperature up to 3 days. Source:

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