[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]
| |
| Flour - All purpose |
7 ounces |
| Cocoa Powder |
1 ounce |
| Sugar |
4 ounces |
| Baking Powder |
1 Tablespoon |
| Milk Powder |
1/2 ounce |
| Eggs - Fresh |
2 |
| Oil - (Soy, Corn or Canola) |
3 1/2 ounces |
| Water |
6 ounces |
| Ghirardelli® Semi
Sweet Choc Chips |
6 ounces (plus 2) |
[an error occurred while processing this directive]
[an error occurred while processing this directive]
| Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
| Measure flour, cocoa powder, sugar, baking powder, and milk powder into a sifter. Set aside for now |
| Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
| Add the water and 6 ounces of chocolate chips. Sift the dry ingredients onto the liquid. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
| Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
| Sprinkle remaining chocolate chips on top of the batter before baking. |
| Bake in the hot oven 12 to 15 minutes until done when tested with a clean wooden toothpick. Wait 5 minutes and remove from pan carefully to a cooling screen. |
| I bake these on a hot oven stone, to heat the pan bottom quickly. This helps the centers pop up and crack open like they do. |
[an error occurred while processing this directive]