Chocolate chip cookie cupcakes
This recipe
*Uses just a few basic ingredients like flour, sugar, baking soda, and salt.
*Is so fast and so easy that you can make it in less than 20 minutes – no mixer needed, no chilling required.
*Is a one-bowl recipe so both mixing and cleanup are easier.
Chocolate chip cookie cupcakes
This recipe
*Uses just a few basic ingredients like flour, sugar, baking soda, and salt.
*Is so fast and so easy that you can make it in less than 20 minutes – no mixer needed, no chilling required.
*Is a one-bowl recipe so both mixing and cleanup are easier.
Cooking Instructions
- 1
Preheat the oven to 270 F.
- 2
You’re going to start by melting the butter. The butter shouldn’t be sizzling hot. If you’re not sure how hot is too hot, you’ll want it about 90% melted, and then you’ll whisk it until it finishes melting.
- 3
Once the butter has melted, whisk in the sugars until well-combined.
- 4
Mix in the vanilla extract and the egg.
- 5
Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
- 6
Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking cups
- 7
Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes.
Slightly under-baking the cookies helps to keep them soft.Since oven temperatures can vary, you may find that you need to adjust the baking times.
- 8
Store any leftover cookies in an airtight container at room temperature. The cookies are best eaten within 3 days.
- 9
How to make soft chocolate chip cookies*
The best way to make soft chocolate chip cookies is to slightly under-bake the cookies.
In order to Slightly under-bake the cookies, the edges should look set (but not brown).The center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
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