Double chocolate muffins and chocolate chip cookies

Honestly, I don't even know what to say. These muffins are to die for.
I just realized I have never baked real chocolate muffins before. Obviously I've made chocolate cupcakes, but these are something else. SO simple and chocolatey and good.
I looked into the oven as they were baking. They had been in the oven for 8 minutes or so, and they were completely overflowing. I thought it was going to get worse (I hate cleaning my oven!), but it didn't. I think they turned out really pretty, just the way I want my muffins to look. Overflowing and super chocolatey.

These two recipes must be two of my favorite simple chocolate recipes. I mean, they're classics! Did you know that chocolate chip cookies is the second most popular search term on my blog (except for 'call me cupcake')?! I'm not surprised though, it's a fabulous little cookie.

And on another note. You guys have spoken, and I have (finally) listened. From now on I will try to write all recipes in grams. I really should have done this a long time ago. I hope that works for you!

Double chocolate muffins
makes 12

Printable recipe

300 g all purpose flour
80 g cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
250 g granulated sugar
100 g butter, melted
250 ml buttermilk (about 1 cup or 8.45 US fluid ounces)
2 large eggs
150 g dark chocolate (70%), coarsely chopped

Heat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl. Add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins. Divide batter between 12 liners, filling them completely full. Sprinkle with remaining chocolate pieces. Bake for 18-21 minutes or until a cake tester comes out almost clean.

Chocolate chip cookies
makes 40-50 cookies

Printable recipe

300 g all purpose flour
1/4 tsp salt
1/2 tsp baking soda
150 g butter, melted and cool
150 g light brown muscovado sugar (or light brown sugar)
90 g granulated sugar (90 g)
1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
1 large egg
1 large egg yolk
150 g dark chocolate (70%), chopped
150 g milk chocolate, chopped

Heat oven to 160°C (320F).
Sift flour, salt and baking soda into a bowl. Set aside.
Beat butter, sugars and vanilla in a bowl. Add the egg and egg yolk and beat until combined.
Add flour mixture and mix until a dough forms. Stir in chocolate. Roll evenly sized balls and put on a piece of baking paper (you'll probably have to bake 2-3 sheets. Don't forget to leave some space between cookies as they float out). Bake for 9-13 minutes.