Chocolate Chip Cookie Dough Muffins (vegan)

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These are as delicious as they sound and taste just like chocolate chip cookie dough. You know when you bite into cookie dough and you can taste all the ingredients? The chocolate, the salt, the butter and the vanilla… this has it all and more!

I almost called these cupcakes, but then I had a long philosophical meeting of the minds with myself and decided they were most definitely not cupcakes. These are muffins. Wondering how I was able to make the differentiation? Easy! Cupcakes rely on frosting to complete them. These depend on nothing and no one. They hold their own.

The most important aspect of this recipe is that you remember you can’t mess it up. As long as you follow the basic ingredient list you can add or exchange anything you want. I know that some people can’t eat a cookie without nuts…. or they go nuts themselves. Add nuts! Hate chocolate chips? Is that even possible? Let’s just pretend that it is. If you hate chocolate chips {it’s hard to write that} then use raisins instead! Pretty much imagine your favorite cookie and add what makes it special to the muffin base! I love chocolate chip cookies and especially the dough, so mine are all about that!

Ingredients:

• 1 cup of butter or vegan butter
  
• 4 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 cup of brown sugar or vegan sugar
• 4 teaspoons vanilla extract
• 2 cups of milk or soy milk
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 4 whole eggs or vegan egg substitute
• 4 cups of chocolate chips

Directions:

Combine all of the wet ingredients and the sugar then add all the dry ingredients and stir until it is all mixed together. Try not to over stir. Now fold in the chocolate chips!

Cook in the oven for 30 minutes at 350°F! Enjoy!

Try not to eat them all at once. It will be hard. I love them fresh out of the oven, but they taste almost as good up to 5 days later if you microwave them for a couple seconds before eating!

Enjoy!