Chocolate-Chip Cookie Muffins
Yield
18 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ⅔ | cups |
all-purpose flour
|
|
⅓ | cup |
cake flour
|
|
2 | teaspoons |
cake flour
|
|
1 ½ | teaspoons |
baking powder
|
|
½ | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
1 ¼ | cups |
chocolate chips (semi-sweet)
|
* |
1 | each |
butter
stick |
* |
2 | tablespoons |
butter
softened |
|
¾ | cup |
brown sugar, light
|
* |
2 | large |
eggs
|
|
1 | each |
unsweetened chocolate
square, unsweetened, cooled |
* |
2 | teaspoons |
vanilla extract
|
|
½ | cup |
light cream (half&half)
|
|
1 | tablespoon |
light cream (half&half)
|
|
1 | teaspoon |
lemon juice
|
|
¾ | cup |
pecans
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
394 | ml |
all-purpose flour
|
|
79 | ml |
cake flour
|
|
1E+1 | ml |
cake flour
|
|
7.5 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
296 | ml |
chocolate chips (semi-sweet)
|
* |
1 | each |
butter
stick |
* |
3E+1 | ml |
butter
softened |
|
177 | ml |
brown sugar, light
|
* |
2 | large |
eggs
|
|
1 | each |
unsweetened chocolate
square, unsweetened, cooled |
* |
1E+1 | ml |
vanilla extract
|
|
118 | ml |
light cream (half&half)
|
|
15 | ml |
light cream (half&half)
|
|
5 | ml |
lemon juice
|
|
177 | ml |
pecans
chopped |
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 375℉ (190℃)F. oven for 20 minutes, until a wooden pick in the center emerges clean and dry.
Cool, remove from pans.