I met someone who told me that her favorite chocolate chip cookies tasted best when they were baked in a muffin tin. I thought about that for a while. What exactly is a cookie baked like a muffin? Is it still a cookie? Or is it a muffin?
Cookie plus muffin. Could that be a muffie?
A younger version of me once worked in a place where ATMs were all the new rage. Indeed, yes. I am older than a turtle. One amusing coworker loved The Official Preppy Handbook and was also in charge of programming customer names into the newly minted ATM machines. You can probably guess what’s next. One day I used the ATM and out popped the receipt and it said “Thank You, Muffie”. My clever co-worker thought the employees should all have Prepster worthy names.
I am not only way too crunchy to be anything close to a Muffie, and I swear on my favorite spatula that never ever in my life have I worn plaid or khaki slacks or topsiders or a shirt with an alligator emblem.
If it’s 80′s Muffie v. cookie muffie, I’ll take the cookie. Every time.
The cookie was about the best chocolate chip wonder we’d ever eaten. There’s absolutely something about baking it in a little muffin pan and having all those edges be crunchy chewy and the center gooey that was a huge hit.
It probably didn’t hurt that it contained chopped caramel, pecans, whiskey and a small army of very tiny chocolate chips. It’s an easy cookie to mix up and about the only annoying part is using two muffin pans 175 times to bake all of them.
But the good news is that the dough keeps up to 4-5 days in the refrigerator, longer in the freezer, and making two dozen at a time (2 muffin tins) is a breeze. Drop a tablespoon of dough into greased muffin tins, and bake. You don’t even have to flatten them. They do all the work themselves. Cool for about 10 minutes and they will pop right out of the pan – though some needed a little lift with a butter knife to get started.
This one’s for you, Cara. From your friend, Muffie.
|Chocolate Chip Caramel Muffies, Gluten Free||
- 200 grams light brown sugar (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 175 grams unsalted butter, melted (12 tablespoons or 1.5 sticks)
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons bourbon whiskey or 1 teaspoon almond flavoring
- ½ teaspoon baking soda
- 2 extra-large eggs
- 290 grams Canteen Flour Mix (2¼ cups) plus 1 tablespoon
- 100 grams roasted and salted pecans, chopped (1 cup)
- 300 grams semisweet chocolate chips (1½ cups)
- 50 grams caramels, Trader Joe preferred (1/4 cup)
- 45 grams semisweet mini chocolate chips (1/4 cup)
- Preheat oven to 350. Spray regular muffin pans with nonstick spray (makes 60).
- In a large bowl whisk together brown and granulated sugars. Stir in melted butter until mixture is smooth and all the sugar is melted. Add salt, vanilla, whiskey or almond flavoring, baking soda and stir until combined. Add eggs and stir until combined.
- Fold in flour until it the dough is smooth and no dry matter remains. In a small bowl mix the chopped pecans, and chocolate chips with one tablespoon flour. Chop caramels into a fine dice and add to pecan and chocolate chips, stir. Stir in mini chips. Make sure all those pieces are coated in flour. Add to dough and fold in until well combined.
- Place one scant tablespoon of dough in each muffin cup. Bake 10-12 minutes or until edges are brown. Cool 10 minutes and then remove cookies using a small offset spatula or butter knife to loosen an edge. They should pop right out. Cool on rack. Repeat until all the dough is used.