Chocolate Chunk Cookies (with Muffin option)

This cookie mix was a year round favorite with my past customers (story here) which always amazed me since the recipe is very simple.

Looking back I think it was just the fact that they could make 'homemade' cookies that really tasted homemade and not like the came from a package...BUT...they didn't have to start from scratch gathering all of the ingredients.

So I'm sharing the recipe for the mix and I encourage you to stock your pantry with a few 'homemade' cookie mixes of your own!


1 1/4 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup chocolate chunks (or you can use chocolate chips, but the chunks really make a difference!)

{the above ingredients can be bagged as a dry mix and kept in the pantry for quick use in the future}

3/8 cup brown sugar
3/8 cup granulated sugar
{the 2 sugars can be bagged in a smaller bag and then placed in the larger mix bag mentioned above.  You now have a cookie mix to store on the pantry shelf and make as directed below when you  need want them!}
1 egg
1 stick butter, softened

  1. Preheat oven to 350 and prepare a cookie sheet with nonstick spray.  
  2. Using an electric mixer, beat the 2 sugars with the egg and butter until a creamy mixture forms. 
  3. Add the remaining ingredients and stir until a thick dough forms.
  4. Drop by 1 tablespoon portions onto the prepared baking sheet, spacing the cookies about 1 inch apart.  
  5. Bake 9-11 minutes.  Cookies will just begin to turn a light, golden brown but still be soft when done.  

Tami's Tip:
Chocolate Chunk Cookie Muffins are a big hit in our home.  Here is how we make them...

Start by spraying your mini muffin tin with a flour based cooking spray.  Then drop 1 or 2 tablespoon sized balls of dough into each tin. (2 tablespoon sized gives you a muffin top, 1 tablespoon does not)

Place in the oven and bake at the temperature directed on your recipe, only know that you are going to bake them a bit longer than suggested (you'll have to test it the first time and then make a note for the next time you want to make the same recipe)

When the muffins cookies are done, they will look like this if they are 1 tablespoon sized:

Or this if they are 2 tablespoon sized

As you can see, the larger portioned dough balls bake up to form a muffin top.  It's like a cookie on the top and a muffin on the bottom!  Note:  because of the overflowing result, you'll want to be sure you spray ALL of the tin, not just the insides of the muffin holders. 

Let them cool a little bit before you dump them out of the tins. 

NOTE:  the larger cookie muffins do have a higher 'error' rate because the tops do have a tendency to pull away from the muffin occassionally.  You may consider that a nuisance, but I consider it a perk!  The detached tops look like cookies, so I just put them on the plate...and then EAT the damaged muffin bottom!  

Sugar Cookies

Find more dessert recipes to make homemade mixes HERE...look for the Desserts eCookbook.  

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