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    You are in: Home / Recipes / Toll House Cookie Chocolate Chip Cupcakes Recipe
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    Toll House Cookie Chocolate Chip Cupcakes

    Average Rating:

    2 Total Reviews

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    • on December 29, 2009

      WOW are these good! I baked mine in a jumbo muffin tin, just like Karen. Next time I'll do a regular cupcake tin, but only so they last longer! Flavor is amazing, and really don't need anything on top. I would also recommend a scoop of vanilla ice cream!

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    • on September 12, 2006

      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!

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    Nutritional Facts for Toll House Cookie Chocolate Chip Cupcakes

    Serving Size: 1 (104 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 453.8
     
    Calories from Fat 218
    48%
    Total Fat 24.3 g
    37%
    Saturated Fat 11.9 g
    59%
    Cholesterol 83.3 mg
    27%
    Sodium 281.6 mg
    11%
    Total Carbohydrate 58.3 g
    19%
    Dietary Fiber 2.4 g
    9%
    Sugars 42.2 g
    168%
    Protein 5.0 g
    10%

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