Toll House Cookie Chocolate Chip Cupcakes
- Ready In:
- 38mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
BATTER
- 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
-
TOPPING
- 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
- Set oven to 350 degrees.
- Prepare 8 muffin tins with paper liners.
- For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
- Beat in egg; mix well.
- In a small bowl, mix together flour, baking soda and salt.
- Add/fold into creamed ingredients.
- Divide the mixture equally into the paper-lined muffin tins.
- For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
- Spoon equally over the batter in muffin tins.
- Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
- Cool or chill before serving.
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Reviews
-
These are most excellent! I used a jumbo muffin tin, so I only got 6 out of the recipe. I baked about 23 minutes and they came out perfect. They did puff and then sink...in fact, they sunk much more than I anticipated, so they weren't very cup-cakey looking. However, they are almost bowl-shaped...just perfect for a scoop of ice cream or whipped cream on top! Extremely yummy alone or with a topping, but I highly recommend vanilla ice cream. A couple notes so any future cooks aren't surprised: 1) The chips sink to the bottom even though you put them on top, so there is a chocolatey bottom layer. 2) After they sink/unpuff, the cupcakes aren't too pretty, but you can dress them up with frosting, ice cream or whipped cream. 3) Don't expect these to be cakey. They come out as noted in the description...the best *I* can describe them is a chocolate chip cookie bar texture and taste. Thanks Kitten!