Name: Small Batch Chocolate Chip Snack Cakes
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted and cooled; 1/4 cup whole milk; 1 large egg; 1 tsp pure vanilla extract; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp kosher salt; 1/3 cup mini chocolate chips; Powdered sugar, for dusting

Small Batch Chocolate Chip Snack Cakes

miradu

Inspired by the best of American baking and expert small-batch technique, these Chocolate Chip Snack Cakes are the perfect treat for a foggy San Francisco afternoon. Buttery, soft, and slightly chewy, each cake is packed with chocolate chips and a hint of vanilla. They’re quick to make, require minimal cleanup, and are sized just right for sharing (or not!). Enjoy warm with a dusting of powdered sugar for the ultimate comfort dessert.

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat together the sugar, egg, and melted butter until smooth. Whisk in the milk and vanilla extract.
Stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and smooth the top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out. Cool completely on a rack.
Dust with powdered sugar, slice into squares, and serve.