Chocolate-chip cookie muffins

Yield: 18 muffins

Measure Ingredient
1⅔ cup Flour
⅓ cup Cake flour PLUS
2 teaspoons Cake flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1¼ cup Miniature semisweet chocolate chips
1 Stick butter PLUS
2 tablespoons Butter, softened
¾ cup Light brown sugar
2 Eggs
1 Square unsweetened chocolate, melted & cooled
2 teaspoons Vanilla extract
½ cup Half-and-half PLUS
1 tablespoon Half-and-half, blended with
1 teaspoon Lemon juice
¾ cup Chopped pecans

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'F. oven for 20 minutes, until a wooden pick in the center emerges clean and dry. Cool, remove from pans. Makes 18 muffins.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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