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This is one of those Chocolate Chip Cookie recipes you just keep coming back to, time after time after time… They are quick and easy to make and absolutely delicious! You can vary the types of chocolate chips that you use, I always try to use at least two different sorts – my particular favourite combination is white chocolate and bitter-sweet or plain chocolate.
Ingredients:-
120 gms (½ cup) Butter
90 gms (½ cup) Soft Brown Sugar
100 gms (½ cup) White Sugar
60 gms (½ cup) white flour
½ tsp bicarbonate of (baking) soda
½ tsp baking powder
45 gms (½ cup) oats
¼ tsp salt
1 large Egg (more…)
Cooking with Chocolate needs to be done carefully if you don’t want to spoil the textures of what you are making. having to grease a baking sheet can often give your cookies an odd texture. I get round this by using the Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat
I particularly like this one because it is made of silicone and fibreglass so is durable and easy to care for. I have been using mine for ages - the manufacturers say it can be used up to 3,000 times! Whilst I haven’t used mine that much - it has certainly been in and out of the oven, freezer and microwave with no problems.
It can be used at temperatures up to 480º F. It can be used for things other than chocolate - pastries, caramels - anything that might stick to a pan. It just needs to be washed in warm water and only takes a few seconds as absolutely nothing sticks to it.
This is one of my favourite chocolate muffin recipes, you can use plain yoghurt if you prefer or miss out the vanilla essence if it makes it a bit heavy on the vanilla flavour for your taste. These freeze very well and are great for lunch boxes.
Ingredients
135 gms or 3/4 cup light brown sugar- packed but not too firmly
120 gms or 1/2 cup melted unsalted butter
250 mls or 1 cup vanilla yoghurt
1 egg
5 mls or 1 1/2 tsp vanilla extract
210 gms or 1 3/4 cup all purpose flour
50 gms or 1/3 cup unsweetened cocoa powder
Pinch of salt
8 gms or 1 1/2 tsp baking powder
150 gms or 1 cup bittersweet chocolate chips
Method
Preheat oven to 350F, 180C.
Line a 12 hole muffin tin with paper muffin cases.
Mix the sugar and butter together in a medium bowl.
Add yogurt, egg and vanilla and mix until well combined.
Sift the flour, cocoa, salt and baking powder together into a large bowl.
Add the wet ingredients to the flour mixture, stirring until just barely blended together.
Fold in the chocolate chips.
Spoon the mix into the muffin cases and bake for approx 25 minutes.
Ingredients:-
This is one of my favourite chocolate muffin recipes, you can use plain yoghurt if you prefer or miss out the vanilla essence if it makes it a bit heavy on the vanilla flavour for your taste. These freeze very well and are great for lunch boxes.