Chocolate-Chocolate Chip Muffins

What is better than a chocolate muffin? A muffin with more chocolate! So why not try to make chocolate-chocolate chip muffins?! They are easy and quick to make, and everyone at the table will rejoice. Bake them for your fancy dinner party, pack some in your kid's lunch box, prepare them for your better half for a romantic dinner, make a batch for your colleagues at work, or simply make them because it's Monday ... They work for every occasion.

For 9 muffins (7 centimeter diameter at the top, 4 centimeter diameter at the bottom, and 4 centimeter tall) or 12 small-sized muffins (6 centimeter diameter at the top, 4 centimeter diameter at the bottom, and 3 centimeter tall), you will need:

• 240 grams of flour
• 11 grams of baking powder (1 packet)
• 1/2 teaspoon of baking soda
• 25 grams of cocoa powder
• 150 grams of sugar
• 180 grams of chocolate chips
• 235 milliliters of buttermilk
• 100 milliliters of canola oil
• 1 egg
• 1 teaspoon of vanilla extract

Preparation time: 15 minutes
Baking time: 15-20 minutes*


Start by pre-heating your oven at 205 degrees Celsius (400 degrees Fahrenheit).

In a bowl, mix the flour, baking powder, baking soda, cocoa powder, and sugar together.

Add the chocolate chips to the dry mix and stir together.

In another bowl, mix the buttermilk, canola oil, egg, and vanilla extract.

Pour the wet mix slowly to the dry mix, and stir together.

Slightly oil your muffins trays, and add the batter into them.

9-muffin batch

12-small-sized-muffin batch

Bake the muffins for about 15 to 20 minutes. Make sure to check at 15 minutes the inside of the muffins by poking with a knife. If the knife gets out clean, the muffins are baked. If the knife gets out with some uncooked batter, let them bake a few more minutes.

9-muffin batch

12-small-sized-muffin batch

Once baked, let the muffins rest until serving time.

As a suggestion, you can serve the chocolate-chocolate chip muffins with a delicious vanilla cream or a cardamom cream.

*Note: For the small-sized muffins, don't forget to readjust your baking time to 12 to 13 minutes.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Chocolate Chip Pancakes

*Yawn*

Sunday morning, stretching. As strange dreams involving a predicament of sanity fade into the safe recesses of my mind, the distant rumbling of a waking insolent stomach interrupts the introspective stare at the inner walls of my eyelids. Eventually, the escapades of the previous night fade away with a whimper. But after such a deep slumber, there is only one who can reach a long skinny hand into the depth of my mind and yank open the shades, forcing my eyes to adjust to the rare English sun streaming in through my windows.

I was hoping to sleep just for one more hour, but alas they have forced my hand, prodding me with an awake stick. I know I must wake, I must appease them, I must give myself to their biddings.

The Pancake Gods.

Now surrendered to consciousness, all I can do is offer up a sacrifice consisting of one cup of flour, one tablespoon of baking powder, one tablespoon of sugar, one tablespoon of vanilla sugar (optional), half a teaspoon of salt, one egg, one cup of milk, and some chocolate chips. Perhaps I can appease the Pancake Gods after all, for I happen to know that all these things lie about in various shapes in my kitchen.

I start by ceremonially breaking the egg into a bowl.

The Pancake Gods like their pancakes to be as fluffy as the fur on the lower back of the great Garslfaard, and the only way to achieve this is by giving the egg a good beating. Michael Jackson told you to beat it, beat it. No one wants to be defeated, showin' how funky and strong is your fight. It doesn't matter who's wrong or right. Just beat it, beat it. Beat it until it foams up, then it has learnt its lesson and will diligently fluff up the pancakes.

Now carefully pour in the cup of milk, and the mixture should remain frothy.

Now, in a separate bowl - not the one with the eggs and milk - add your flour, baking powder, sugar, salt and the vanilla sugar (if you want).

And mix them all up until you get a proper homogeneous mixture.

We're almost ready to make pancakes! Carefully pour the milk/eggs mixture into the bowl with the dry, powdery stuff, while mixing it in. Keep mixing them together until the batter is smooth. If you like, you can add some vanilla essence at this stage. You should still see bubbles in the mixture. If you don't, then keep beating the batter ... the more you beat, the fluffier your pancakes will be.

Some people like to add chocolate chips; I just break milk chocolate into bits. Do whatever you want, its a free country. But the Pancake Gods will judge you.

Finally, ready for the pan. Ready a flat pan on medium-low heat and lightly grease it with oil. Pour a small amount of batter into the pan. While there is no rule on how large or small your pancake should be; remember that it is easier to flip small pancakes.

How do you know when to flip the pancake? Check the edges. You will notice the edges change colour (or change color if you're in America) when they are ready to be flipped.

Notice all those bubbles? We're going to be offering up some very fluffy pancakes to the Pancake Gods; yes, we might appease them after all. So when the edges start to change, flip the pancake!

This side should take no more than a minute. By now, the batter is solid, so you can check to make sure it is nicely browned.

I keep my pancakes in an oven on very low heat while I make all of them, so that when served they are still warm.

Also, to appease the Pancake Gods, I served my pancakes with bacon. And then offered up some jam, maple syrup or Nutella.

Now that the Pancake Gods have been appeased, we can go back to bed.

*Yawn*

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

Chocolate Chip Cookies

Chocolate Chip Cookies! Always a treat!

The following quantities are for about 30 to 40 cookies.

You will need:

• 250 grams of flour
• A pinch of salt
• 1 egg
• 11 grams of baking powder
• 125 grams of butter
• 150 grams of brown sugar
• 7.5 grams of vanilla sugar
• 100 grams of chocolate chips

Preparation time: 15-20 minutes

Baking time: 12 minutes

Start by pre-heating your oven to 160 C (320 F).

In a bowl, add the flour, the salt, the egg, and the baking powder.

Mix to obtain a crumb-type dough.

In a saucepan, melt the butter.

Make a well in your dough, and once the butter is melted, add it along with the brown sugar and the vanilla sugar.

Initially mix with a wooden spoon to obtain a dough.

Then, as it becomes more difficult, use your hands and mix until you obtain a dough shown as below.

Add the chocolate chips (or any other toppings) to the dough and mix with your hands.

Roll the dough into balls, and lightly press them into cookie shapes. Then place them spaced enough on an oven tray covered with parchment paper or foil.

Place the tray in the oven and bake for about 12 minutes.

Once baked, get the tray out of the oven and let the cookies sit for few minutes until they cool down.

And enjoy!

Tip: You can keep the cookies in a tin box for few days.

Note: For a bit of variety, why not try our Cranberry and White Chocolate Chip Cookies recipe?

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond