Instructions

• Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with 12 paper liners and set aside.
• Place the 3/4 cup melted unsalted butter and 1 cup sugar in a large mixing bowl. Whisk until fully combined.
• Add the 2 large eggs (room temperature) and 1 1/2 teaspoons vanilla extract to the butter-sugar mixture. Whisk until the eggs are fully incorporated and the mixture is smooth.
• In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
• Add the dry ingredients to the wet ingredients. Whisk just until the batter is thick and smooth and no streaks of dry ingredients remain.
• Switch to a wooden spoon or rubber spatula. Fold in 1 cup semi-sweet chocolate chips, scraping the sides and bottom of the bowl so the chips are evenly distributed.
• Evenly divide the batter among the 12 prepared muffin cups. Each cup should hold about 1/4 cup of batter and the liners should be approximately 3/4 full.
• Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
• Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes.
• Transfer the muffins to a wire rack and allow them to cool completely before serving.