Chocolate-chip Cookie Muffins Recipe
Yield: 18 MuffinsRecipe by luhu.jp
Ingredients:
1 2/3 cup: Flour,
1/3 cup: Cake flour PLUS,
2 tsp: Cake flour,
1 1/2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
1 1/4 cup: Miniature semisweet chocolate chips,
1 Stick: butter PLUS,
2 tbsp: Butter, softened
3/4 cup: Light brown sugar,
2: Eggs,
1 Square: unsweetened chocolate, melted & cooled
2 tsp: Vanilla extract,
1/2 cup: Half-and-half PLUS,
1 tbsp: Half-and-half, blended with
1 tsp: Lemon juice,
3/4 cup: Chopped pecans,
Directions:
Sift together the flours, baking powder, baking soda and salt. Toss
the chocolate chips with 1 tablespoon of the dry ingredients.
Cream the butter and sugar and beat 3 minutes. Beat in the eggs,
melted chocolate and vanilla. Add sifted mixture alternately with the
half-and-half, beginning and ending with dry ingredients. Stir in the
chocolate chips and pecans.
Divide the batter among buttered and floured muffin tins. Bake in a
375F. oven for 20 minutes, until a wooden pick in the center emerges
clean and dry. Cool, remove from pans. Makes 18 muffins.
Source from luhu.jp
the chocolate chips with 1 tablespoon of the dry ingredients.
Cream the butter and sugar and beat 3 minutes. Beat in the eggs,
melted chocolate and vanilla. Add sifted mixture alternately with the
half-and-half, beginning and ending with dry ingredients. Stir in the
chocolate chips and pecans.
Divide the batter among buttered and floured muffin tins. Bake in a
375F. oven for 20 minutes, until a wooden pick in the center emerges
clean and dry. Cool, remove from pans. Makes 18 muffins.
Source from luhu.jp