Toll House Cookie Chocolate Chip Cupcakes |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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These cupcakes taste like a cookie, looks like a little cake, and has the texture of a brownie. These are awesome! You can drizzle melted chocolate over the cupcakes when cooled if desired. Ingredients:
1/2 cup butter |
5 -6 tablespoons sugar |
1/3 cup brown sugar |
1 teaspoon vanilla |
1 egg |
1 cup flour, plus |
2 tablespoons flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup brown sugar |
1 egg |
1 pinch salt |
1/2-1 teaspoon vanilla |
1 cup semisweet mini chocolate chips |
1/2 cup coarsely chopped pecans |
Directions:
1. Set oven to 350 degrees.
2. Prepare 8 muffin tins with paper liners.
3. For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
4. Beat in egg; mix well.
5. In a small bowl, mix together flour, baking soda and salt.
6. Add/fold into creamed ingredients.
7. Divide the mixture equally into the paper-lined muffin tins.
8. For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
9. Spoon equally over the batter in muffin tins.
10. Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
11. Cool or chill before serving.
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