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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.Sue Smith, Joaquin, Texas Ingredients:
1/2 cup butter, softened |
6 tablespoons sugar |
6 tablespoons packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
filling: |
1/2 cup packed brown sugar |
1 egg |
1/8 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Spoon about 2 tablespoons dough into each of twelve paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown.
3. Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts.
4. Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.
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