It's a true chocolate lover’s chocolate chip muffin recipe.
" with unsweetened cocoa-powder, a big Tbsp. baking powder and BUTTER-milk to add the extra-protein made them totally fluffy. Also I can confirm what the other reviewers said, they're not very sweet...but I used good Lindt 70% chocolate and made it 5 ounces, which gave them the intense chocolate flavor I was aiming at more than the normally sweet kid-friendly milk-chocolate one.
I will keep this recipe my whole life, even if it's just for the idea of using extra-baking-powder and buttermilk to get fluffy and moist dough. PS: Be careful with the baking time...they get crunchy on the outside fast, without looking like it.I have made these twice so far and both times they have comes out great. I used Low-Fat Vanilla Soy milk in replace of the buttermilk. I also use the Special Dark Chocolate chips from Hershey.
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