Chocolate Coffee Muffins

Ingredients

1 cup of flour (125 g Maida)
1 cup of sugar (210 g)
1/3 cup of unsweetened cocoa powder (30 g)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/4 cup of strong brewed coffee*
1/2 cup of curds
1/4 cup of coconut water*
1/4 cup of butter (50 g)
1 teaspoon of vanilla extract

Method

In a bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Add melted butter, coffee, coconut water, egg, curds, and vanilla. Mix till a thin batter is formed.

Grease the muffin pan and line with paper. This batter rises quite a lot, so do not fill more than 1/2 of each muffin cup.

Bake at 175 C for 15 - 20 minutes in an oven... Baking time may differ depending on the flour used, type of oven, and size of the muffins, so I rely on the toothpick test to check for completion.

Rest for 15 minutes when you take it out of the oven, then cool completely on a wire rack. Can be stored for 3 days outside in an airtight box, or 1 week in the fridge (microwave for 30 seconds before eating if you store it in the fridge)

*I use ID Filter Coffee Decoction, which is very strong. If you want the muffins to taste more like coffee, you can double the proportions of the coffee and not add the coconut water.

Serving suggestions: 

Tastes delicious with a glass of cold milk, or serve a warm muffin with a scoop of vanilla icecream. 

Chocolate Chunk Cookies

After years of talking about learning to bake, I was gifted my sister-in-law's oven when she got a new one for her new kitchen in their new home. So bake I started, and after some serious Pinterest and YouTube research, this is my Chocolate Chunk Cookie recipe.

Ingredients 

• 1 Cup of Unsalted Butter
• 1 Cup of Brown Sugar
• 1/2 Cup of Powdered White Sugar
• 2 Eggs 
• 2 Teaspoons of Vanilla Extract
• 3 Cups of All Purpose Flour
• 1 Teaspoon of Baking Soda 
• 1/2 a Teaspoon of Salt
• 1 1/2 Cups of Chocolate Chunks

Mixing 

1. Microwave the cup of unsalted butter for 30 seconds - 1 minute. Pour it into a mixing bowl. 
2. Add the cups of brown and powdered white sugar to the mixing bowl. Stir till it is evenly incorporated into the butter. 
3. Add one egg to the mixing bowl and mix till the mixture in the bowl is of even consistency. Repeat with the second egg. 
4. Add the teaspoons of vanilla extract to the mixture in the bowl and stir in. 
5. Place the sieve above another mixing bowl. Sieve in the cups of all purpose flour, the teaspoons of baking soda and salt. 
6. Now add the dry ingredients in the second mixing bowl to the mixture in the first mixing bowl a little by little. Stir in till the flour mixture is completely and evenly incorporated making a stiff dough. 
7. Add the Chocolate Chunks to the dough and mix till evenly incorporated. 

Baking 

Preheat the oven at 175 C for 10 minutes. 

To make cookies that are approximately about 65 grams each, spoon 2 tablespoons of cookie dough per cookie onto an ungreased cookie sheet and bake at 175 C for 11 minutes.

Remove the cookies and let it cool for about 2-3 minutes before you transfer it to a wire rack to cool completely.

Storing

Store the cookies in an air-tight jar for up to 10 days with a slice of bread to keep the cookies moist and fresh.