Tried making some chocolate chip cookies with a twist. Unlike the traditional chocolate chip cookies, I added milk and dark chocolate (1/4th the desired quantity), and topped of the muffin with caramel and fruits.


  • 2 1/2 cups APF
  • 1 Tbsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup milk
  • 1/3 tsp vanilla extract
  • 1/4 cup milk and dark chocolate chips


  • Caramel sauce
  • Strawberry
  • Blueberry



  • Preheat over to 325 F. Line muffin tray with paper liners.
  • Mix  flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  • Whisk together the melted butter, sugar, milk and vanilla.
  • Slowly add to the dry ingredients. Gently fold together until combined.
  • Divide the batter into the 12 muffin cups and bake at 325°F for 20 minutes. Then increase the oven temperature to 375°F and continue to bake for another 2-3 minutes or until a toothpick inserted into the center comes out clean and top is pale brown.
  • Let cool for about 5-10 minutes and enjoy warm.


  • glaze the muffins with caramel sauce.
  • Decorate with strawberry and blueberry.




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