Happy 4th of July!

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Chocolate Chunk Cookie Muffins

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Chocolate Chunk Cookie Muffins, sweet and chocolaty, are just the way to celebrate the 4th of July. Have one for breakfast, a mid-morning snack, a sweet ending to lunch or dinner or a late night bite. Baking, gathering and mixing the ingredients and smelling the aroma feels like home. It’s like the creating of the country. We gather the ingredients. Sometimes things don’t work out exactly. I had to throw out one of the flours because there were insects in one container (and then clean out my entire pantry!) We develop, change, modify (I didn't use chcolate chips-I chopped a deep and strong chocolate bar), try new recipes and become better in the process. That is how a country, our country, grows and improves. Happy 4th of July to all our citizens.

Foodie Lit

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Eagan Whitcombe gets up before dawn each day. He eats a thin watery gruel, often his only meal for the day, and goes out onto the streets to gain clients who need their chimneys cleaned. He negotiates his own prices and works alone, often in unsafe conditions. He eats if he can. He gives most of what he has earned to his master. He sleeps on the floor of a basement, in which he is locked in all night. Eagan is a chimney sweep.

 

He is 6 years old.

You won't be able to put down A.M.Watson's historical nove, Infants of the Brush.

Chocolate Chunk Cookie Muffins


Yield 12 muffins

 

2 cups white flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Bottom of Form

1/4 cup butter, softened
1/4 cup brown sugar

1 cup white sugar

2 eggs, room temperature

1/2 cup milk of choice

1 teaspoon vanilla

4 ounces (1/2 cup) 70% chocolate, chopped*

Kosher salt, for topping, optional
 

  1. Preheat oven to 350 F degrees. Grease or spray 12 muffin tins.

  2. In a small bowl, whisk together flours, baking powder, baking soda and salt. Set aside.

  3. In a separate bowl, mix butter and sugars until creamy. Add in eggs, then vanilla and milk. Mix until well combined.

  4. Add flour mixture into wet ingredients. Stir until combined. Fold in chocolate chunks. Fill each muffin tin 3/4 of the way full. Sprinkle 4-5 grains of salt on top of each muffin.

  5. Bake for 15 minutes or until tester is almost clean when inserted in the middle. Keep it moist!

  6. Cool for 10 minutes before removing muffin cookies from pan to a wire rack to cool completely. These cookie-muffins freeze well.

 

Expandthetable suggestions

 

Dairy Free: Use a plant or seed-based milk in place of cow’s milk. Use a non-dairy margarine in place of butter.

Lessen the sugar: Use a sugar substitute in place of white and brown sugars. I used Stevia--you use your favorite. Be sure to follow the conversion measurements on the package as they vary.

Coffee-Flavored Brownies: Use ¼ cup milk and ¼ cup brewed coffee. Proceed with rest of recipe.

 

Note: I have been using Shaffen Berger fine artisan chocolates, both the 62% cacao and 70% cacao, in all my baking including this recipe. This brand elevates chocolate to a wonderfully deep level. You can substitute any dark or bittersweet chocolate bars or chips in the recipe.

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