chocolate cookie muffs チョコレート・クッキーマフ

柔らかいクッキーのような食感のマフィン。

クッキーマフ。

クッキー風の生地を指で型に押し付けるようにして敷きこみます。
窪みに溶かしたチョコレートを流し入れます。
残りの生地でチョコレートに蓋をします。

生地にもチョコレートチップスを加えてます。

甘～いんですが、クセになりそうな美味しさデス。

***** recipe ***** by StreetEatsLondon

110g unsalted butter, cut into little cubes and softened to room temp (plus a little extra to grease the tin)
110g unrefined light brown sugar
110g unrefined caster sugar
1 medium free range organic egg
1 fresh vanilla bean pod with the seeds scraped out
220g organic plain flour
½ tsp Maldon sea salt
½ tsp bicarbonate of soda
100g dark chocolate chips (at least 70%)
200g good quality dark chocolate bar (at least 70%), chopped into little pieces
1 tbsp of Pip & Nut Coconut and Almond Butter

Method

1. Preheat the oven to 170°C/gas 3
2. Using kitchen roll, lightly grease your muffin tin with butter
3. Place the butter and sugar in the standalone mixer and beat until light and fluffy
4. Add the egg and vanilla seeds and continue to beat until creamy
5. Sift together the flour, salt and bicarbonate of soda, then add to the butter and sugar and fold by hand until just combined
6. Add the chocolate chips and give the mixture a good stir to distribute them
7. Now melt the chopped chocolate in a heatproof glass bowl over a pan of boiling water, making sure the water does not touch the bottom of the bowl. Keep stirring, and the steam will melt the chocolate
8. Make balls of dough using your hands, and press them down into the muffin holes with your fingers so the mixture comes up the sides, and makes a well to hold the melted chocolate and nut butter
9. Using the jug, pour the melted chocolate into each hole, and top with 1 tbsp of almond nut butter
10. Chill in the freezer for 5-10 mins
11. Next, make flat pieces of the reserved cookie dough and place them on top of each one, to create a seal – crimp down the edges with your fingers
12. Bake for 15–20 minutes, until the edges are hardened and a little brown and crackled. Take them out when they are still squidgy, as they will harden more while they cool
13. Leave to cool slightly in the tin, then use a knife to loosen the edges of each toadstoo