Chocolate Chip Cookie Cupcakes

We were trying to create a healthier chocolate chip cookie and ended up creating a cup cake, you can use just a little, about 2 teaspoons, in a cup cake pan and still have cookie size cakes.

• Ready In: 30 mins
• Serves: 24

Ingredients

• 1  cup extra virgin olive oil
• 3⁄4 cup honey
• 3⁄4 cup brown sugar
• 1  teaspoon vanilla extract
• 2  eggs
• 3  cups unbleached all-purpose flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 2  cups  semi-sweet chocolate chips

Directions

1. Preheat oven to 350°.
2. In blender combine oil, honey, brown sugar and vanilla; blend until smooth.
3. Add eggs and blend again.
4. Pour mixture into large bowl.
5. Add salt, baking soda and flour 1/2 cup at a time and mix well.
6. Fold in chocolate chips until mixed.
7. Add spoonfuls to cupcake pan (1 tablespoon will get you about a 1/2-inch thick cake so if you want a thinner one, use less--if you want a thicker one, use more).
8. Bake for 10 minutes (we used 1 tablespoon and it was perfect at 10 minutes, you will need to adjust this time if you used more or less mix than 1 tablespoon).
9. Let cool in pan and remove.
10. Enjoy.