Double Chocolate Chip Muffins

Preheat oven to 350 degrees F. Grease 12 muffin cups or line 12 muffin cups with paper muffin liners.
In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, chocolate chips, and cocoa powder.
2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 cup semi-sweet chocolate chips, divided use , 1/2 cup cocoa powder
In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don't over mix!
1 teaspoon vanilla extract, 1 large egg, 1 cup applesauce, 1/2 cup milk, 1/2 cup oil
Divide the muffin batter between the 12 prepared muffin cups, filling each one about 2/3 full. If desired, sprinkle a few additional chocolate chips over the top of the muffins.
(You will have leftover batter at this point since the recipe makes approx. 15 total muffins.)
additional chocolate chips for topping the muffins, if desired
Bake muffins, uncovered, on center rack, in the preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes.
Remove the muffins from the oven, then loosely cover the muffin pan with a sheet of foil.
Let the muffins cool, covered, then loosen and remove each one from the muffin tin; store in an air tight container.
Cooled muffins can be placed in the freezer in an air tight container or wrapped in foil and placed into a large freezer bag.