Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Yield: 8 regualar size and 20 mini size
1 cup butter, softened
¾ cup dark brown sugar
¼ cup granulated sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
2 cups all-purpose flour
¾ tsp baking soda
1 ½ tsp cornstarch
1 ½ cups chocolate chips
9 Lindt Milk Chocolate Truffles
Preheat oven to 350F/180C and grease a mini or regular size muffin pan or both sizes.
In the bowl of an electric mixer cream the butter and sugars for a good 3 minutes. Add in egg, yolk, and vanilla.
In a small bowl combine flour, baking soda, and cornstarch.
Add dry mixture to wet mixture. Fold in 1 ½ cups chocolate chips.
For regular size muffin/cupcake pan, I greased it heavily then scooped 1 ½ tablespoon of dough into the bottom, pressed it down and placed half a truffle inside. Then placed a second 1 ½ tablespoon of dough on top and baked for 12-14 minutes. Let them cool for at least 10 minutes before trying to get them out of the pan.
For mini muffin/cupcake pan, I greased it heavily then scooped 2 teaspoon of dough into the bottom, pressed it down and placed a quarter of a truffle inside. Then placed a second 2 teaspoon of dough on top and baked for 7-9 minutes. Let them cool for at least 10 minutes before trying to get them out. of the pan.
