Double Chocolate Gluten Free Muffins

 I adapted this recipe from The Busy Baker to make gluten free muffins.

• ▢ 1 1/2 cup gluten free flour
• ▢ 1/2 cup cocoa powder
• ▢ 3/4 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 cup gluten free chocolate chips
• ▢ 1 cup milk
• ▢ 2 eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/3 cup coconut oil

• Recipe: Instructions 

  • Preheat your oven to 350℉ ( 175℃) and prepare a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
  • Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
  • Add the liquid ingredients and mix everything together just until no streaks of flour remain.
  • Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
  • Bake at 350℉ ( 175℃) for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.

Chocolate Chip Cookies

 Martha Stewart Fired Me Choclate Chip Cookies

2 sticks butter

1/2 cup granulated sugar

1 cup packed dark brown sugar

1/2 cup packed light brown sugar

2 large eggs

2 tsp vanilla

2 3/4 cups all purpose flour

1/4 tsp small to medium grain sea salt

1 tsp baking soda

1 1/2 tsp baking powder

2 1/4 cups semisweet chocolate chips or chunks, (chunks are better but you should use 1 1/2 bags more than it’s usually called for).

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is fluffy (about 3 minutes on medium high speed.).

Add both eggs and the vanilla and beat for an additional 2 minutes.

Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated. Finally add chocolate pieces and mix until well distributed.

Chill dough for 24-48 hours if you want them to be the best cookies ever.

The cookie batter will be somewhat thick and quite sticky, so use your hands to plop balls onto a baking sheet lined with parchment paper. I prefer dough balls slightly larger than a quarter. 8 per sheet.

Sprinkle one sea salt over them before they go into the oven.

Bake for 10-15 mins, until the edges are golden brown but the center is light and puffy. 

Remove from heat, slam down hard to flatten them a bit. 

Transfer cookies to a room temperature non pour outs surface to cool for 3-5 minutes before serving.