3/4 cup (4 1/2oz, 128g) brown sugar NOTE: Scoop the brown sugar, do not pack.
2 tsp (3/8oz, 10g) baking powder
1/2 tsp (1/8oz, 4g) baking soda
1/2 tsp (1/8oz, 5g) salt
1 1/2 cups (12oz, 340g) milk
2 tbsp (1oz, 28g) veggie oil
1 tsp (1/8oz, 5g) vanilla extract
2 eggs NOTE: Using American Large eggs! Use roughly 3 1/2oz, 100g of eggs.
1 cup (6 3/4oz, 190g) chocolate chips
1 cup (4oz, 112g) chopped nuts
Created with help from an online recipe, friendly suggestions, and personal taste. For the dark “real chocolate” look and taste, use Dutch-process cocoa (I recommend Hershey’s Special Dark) or for reddish-brown “bittersweet” look and taste, use natural cocoa powder. Both are wonderful. As for chocolate chips, I prefer Ghirardelli’s bittersweet, but any bitter- or semi-sweet chips will do. I don’t recommend milk or white chocolate, but peanut butter, butterscotch, or caramel chips could be delicious.