Toll House Cookie Chocolate Chip Cupcakes
These cupcakes taste like a cookie, looks like a little cake, and has the texture of a brownie. These are awesome! You can drizzle melted chocolate over the cupcakes when cooled if desired.
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INGREDIENTS
NutritionBATTER
- 1⁄2cup butter
- 5 -6tablespoons sugar
- 1⁄3cup brown sugar
- 1teaspoon vanilla
- 1
- 1
- 2tablespoons flour
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
TOPPING
- 1⁄2cup brown sugar
- 1
- 1pinch salt
- 1⁄2 - 1teaspoon vanilla
- 1cup semisweet mini chocolate chips
- 1⁄2cup coarsely chopped pecans
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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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