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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The allspice in these gives them a nice subtle flavor. In the book it came from, it says you can replace the allspice with cinnamon of a mixture of nutmeg and cloves. I used allspice and they turned out great. Ingredients:
7 tablespoons butter, softened |
5/8 cup superfine sugar |
1/2 cup packed brown sugar |
2 large eggs |
2/3 cup sour cream |
5 tablespoons milk |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
2 tablespoons unsweetened cocoa |
1 teaspoon allspice |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 375. Line a 12-cup muffin pan with paper liners or grease lightly.
2. Place butter, superfine sugar, and brown sugar in a bowl and beat well.
3. Beat in the eggs, sour cream, and milk until thoroughly mixed (will look liquidy and lumpy).
4. Sift the flour, baking soda, cocoa, and allspice into a separate bowl and stir into the mixture.
5. Add the chocolate chips and mix well.
6. Divide batter evenly among the paper liners.
7. Bake for 25-30 minutes.
8. Remove from oven and let cool for 10 minutes, then move to wire rack to cool completely. Store in airtight container.
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