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Chocolate Chip Cookie Cupcakes

  • 1serving

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) butter at room temperature

  2. 6 tablespoon(s) granulated sugar

  3. 6 tablespoon(s) brown sugar

  4. 1 egg at room temperature

  5. 1 cup(s) all-purpose flour

  6. 1/2 teaspoon(s) baking soda

  7. 1/2 teaspoon(s) salt

  8. 1/2 cup(s) brown sugar

  9. 1 large egg

  10. 1/8 teaspoon(s) salt

  11. 1 cup(s) semisweet chocolate chips (6 ounces)

  12. 1/2 cup(s) chopped walnuts

  13. 1/2 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Make the topping: In a large bowl combine the brown sugar, egg, and salt. Beat with an electric mixer at high speed until thick, about 5 minutes. Stir in the chocolate chips, nuts, and vanilla extract.

  2. Preheat oven to 375 degrees F. Insert liners into a medium cupcake pan.

  3. Combine the butter, sugars, and vanilla in a small bowl. Beat with an electric mixer on medium speed until creamy. Add the egg and beat for 1 minute.

  4. In a separate bowl combine the flour, baking soda, and salt.

  5. Gradually add the dry ingredients to the egg mixture and mix with a rubber spatula or wooden spoon until fully integrated.

  6. Fill the cupcake liners 1/2 full. Bake for 15 minutes. Remove from the oven. Turn up the oven temperature to 425 degrees F. Spoon 2 tablespoons of topping over each cupcake. Return the pan to the oven. Bake for 10 more minutes. Cool cupcakes in the pan.

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