THat’s where this ooey gooey, browned butter, gooey in the middle, crunchy on the outside individual chocolate chip cookie comes in. But…you don’t want to make a whole batch of chocolate chip cookies.

An intense craving for a gooey, warm chocolate chip cookie hits and you just can’t shake it. I present to you the best single serve chocolate chip cookie recipe you’ll ever. The result: muffin texture is soft and moist.So you want a chocolate chip cookie, but don’t want to whip up a whooooole batch of chocolate chip cookies just for yourself? You’ve come to the right place. Then only I put the chocolate chips and baked at 180C for 30 minutes. Finally, I folded in the melted butter, vegetable oil and poured the mixture into the muffin cup. Thereafter, I mixed together with the dry ingredients. Then in another bowl I beat the eggs and sugar and mixed them with milk and vanilla essence. flour, sugar, cocoa powder and baking powder. I started with mixing the dry ingredients in one bowl i.e. The ingredients are as follows:Ģ/3 cup (150 g) butter - I used 50 g butter only & 100 g vegetable oilĤ oz (120 g) semisweet chocolate chips (optional) Then I tried to search for the recipe and I found it. My kids really love muffin since the day when I used the instant muffin mix. This is my 2nd time of self mixing the ingredients to bake muffin. Cool down the cake in the fridge for at least one hour after frosting so that the texture will look better ( I cool it for two hours). Then, arrange the strawberry accordingly after you have frosting the cake and I added some color rice to it. After about an hour remove the cake from the pan and let the cake cool completely before frosting ( for frosting I used the ready made one, chocolate frosting from Betty Crocker).įor the topping, I sprinkle the strawberry with sugar before that and let the fruit soak in for one hour (if the strawberry is already sweet, skip this step). Once out of the oven, transfer the pan to a wiring rack to cool. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.ħ. Bake for about 30 min ( I added 15 minutes more). Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.Ħ. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Add all the wet ingredients one by one.Ĥ. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Lightly grease an 8-inch round cake pan and dust it with cocoa powder ( I used square-tin instead so that it is easy for the kids to eat it).Ģ. * Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cupġ. * Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water) I use the ready made chocolate frosting from Betty Crocker and decorate the cake with chocolate button and color rice (according to your creativity & preference). Remove from pan and allow it to cool ( I bake for 50 minutes). Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched.Add the sifted dry ingredients to the creamed mixture alternately with the milk. Cream the butter and blend in the white sugar, eggs, and vanilla.Sift together the flour, salt, and baking powder.Line bottom with wax paper (I use parchment paper and grease the tin as well) or dust lightly with flour. Lightly grease one 8 inch square baking pan (I use round tin). Preheat oven to 350 degrees F (175 degrees C).No doubt I will use the recipe again with additional fold in ingredient. My kids love it and they said it was very delicious. It is very simple and the result texture of the cake is very soft.

Choco bakery