Recipe – Chocolate Chip Cookie Muffins

The Midnight Goose

I’m tubbly.  I like cookies.  I like muffins.  I like cake.  Mmmmm, cake.  And as a tubbly person who loves all of these goodies, I’ve made it one of my missions in life to learn how to cook some good stuff.  I do very little baking—too much measuring and precision with ingredients that can be a little finicky sometimes.  However, when you’re like me and don’t have the patience that baking entails, you latch onto the baking recipes you find that you can pull off easily with no fuss.  They’re like gold.  No, not gold.  Something irreplaceable.  Like your virginity.

One such recipe for me is Chocolate Chip Cookie Muffins.  They’re easy to throw together, always bake up perfectly, always taste great, and they please everyone.  And if someone doesn’t like them, I suggest you cut them out of your life.  No one needs that kind of bullshit in their life anyway.  So, let’s get started, shall we?  Chocolate Chip Cookie Muffins are a great way to end a week on The Midnight Goose blog.

You’re gonna need:

1 cup of brown sugar (I prefer light, but dark works as well)

½ cup melted butter (1 stick – unsalted preferably)

1 cup milk (Lactaid, Almond milk, etc. all work great–I use Lactaid)

1 large egg

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ cup chocolate chips or chocolate chunks (you can choose chips vs. chunks, milk vs. dark, etc. but I use mini milk chocolate chips as they tend to work best in a regular sized muffin pan)

Optional: ¼ cup of chopped nuts (I don’t add nuts)

So, let’s make ‘em:

Preheat your oven to 375 degrees

Put your brown sugar, salt, and baking soda in a large bowl.

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Then add your melted butter and stir to combine. Stir until combined, and then add the rest of your wet ingredients and stir once more.

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Next, add your flour, but do not sift it first.  Also, add your chocolate chips/chunks.  You guessed it—stir to combine.

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Don’t over mix the dry and wet ingredients or the muffin will be super dense.

Spray a standard 12 muffin baking pan with nonstick cooking spray.  Mmmmm, butter flavor.

Fill the wells of the baking pan nearly all of the way to the top using a measuring cup.  Or use a spoon.  I’m not the kitchen implement police.  But I do use a spoon.

 Then we bake for 15-20 minutes (almost always closer to 20), or until a toothpick inserted in the center of a muffin comes out clean or with very small crumbs.

IMG_1960.jpg Slather ‘em with butter, peanut butter, Nutella—any spread that strikes your fancy.  Or just eat them as is, fresh out of the oven.

Until next time…

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