My Drunk Kitchen(whimsies)

Chocolate Chip Cookie…Muffins?

As a 20-year old, I would like to think I’ve become a mature young adult. And just what exactly does that mean in real life? Well for one thing, after a few drinks, I no longer want to go out and dance until the sun comes up. No, I much prefer dancing until 2am, then pulling out my flour, sugar, and chocolate chips and baking some cookies.

Aren’t I mature?

A friend staying with us this weekend helped me in this endeavour, but had to leave halfway through. Not knowing what exactly he had already put in, I threw in some more salt and baking soda, just in case. I also don’t actually own a cookie sheet, so we ended up using a muffin tin.

We popped them in the oven and prayed that our efforts wouldn’t end in disaster. I could see it already: a puffy, gloppy mess of saltiness mixed with disappointment. But fifteen minutes passed and, with some trepidation, we pulled beautiful golden cookie-muffins out of the oven.

My Drunk Kitchen(whimsies) Episode 1: Success!

Chocolate Chip Cookie-Muffins (Adapted from Allrecipes.com) – makes 8-9 cookie-muffins

2 cups all-purpose flour
1/2 tsp baking soda (1 tsp for cookie-muffins)
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar (or just more brown sugar…)
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

2. Shift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well-blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time into the prepared cookie sheets. Cookies should be about 3 inches apart.

3.a. Don’t bother with the wooden spoon. Drop cookie dough into greased muffin tins, filling them up halfway.

4. Bake for 15-17 minutes in the preheated oven, until the edges are lightly toasted (or until the muffins are golden-brown). Cool (on baking sheets) for a few minutes before transferring to wire racks to cool completely (or just ravenously devouring them).

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