To make the cookie dough:
1/2 tsp vanilla essence
1/2 tsp baking powder
1/2 tsp salt
100g chocolate chips
In one bowl mix together the flour, baking powder and salt and leave to one side.
In another bowl cream the butter and sugar. Then mix in the egg and vanilla.
Slowly add the dry ingredients to the butter and eggs, mixing all the time. At this point I usually use my hands to knead the dough. If the dough feels very sticky you can add more flour, a little at a time. When the dough is a good consistency add in the choc chips. Put in the fridge whilst you make the muffins.
This will make more cookie dough than you will need for the muffins - but when is too much cookie dough ever a problem? Wrap up whatever is left and put it in the freezer ready for a day when you feel the need for cookies!
75g cocoa powder
2 tsp baking powder
100ml sunflower oil
2 tsp vanilla essence
Heat the oven to 170C and put paper cases in a muffin tin.
In one bowl beat the eggs.
In another bowl put the flour, cocoa and baking powder and mix. Add the sugar and mix.
Add the eggs, sunflower oil, milk and vanilla and mix until it is all combined and looks like the picture above.
Put one teaspoon of muffin mixture into each paper case.
Put a small ball of cookie dough into each paper case.
Put 2 teaspoons of muffin mix into each paper case so that the cookie dough balls are completely covered.
Then put them in the oven for 20 minutes.
Once they are done, take them out of the oven and leave them to cool on a wire rack.
Once they are cooled, eat them!
I shared this post on the Back for Seconds link party.