Chocolate Chip Cup-Cookies
These cookies are baked in muffin tins to create a perfectly round and deep soft cookie that has the flare of a cupcake.
Equipment
- mixer - hand or stand
- medium to large mixing bowl
Ingredients
Wet
- 1 cup butter = two sticks softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 tsp vanilla
- 3 large eggs will use 2 yolks, 3 whites
Dry
- 2 1/2 cups all purpose flour
- 3 tbsp cornstarch SPECIAL INGREDIENT
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
Mix In
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- In a separate small to medium bowl, measure and stir the flour, baking soda & powder, salt, and cornstarch. Keep aside.
- In the main medium to large bowl, mix softened butter until creamy.
- Add to the butter the brown and granulated sugar. Blend with mixer.
- Add the vanilla, blend.
- Separate one egg. Discard the yolk and add the white with two more eggs to the dough mixture. In total, use 3 egg whites and 2 yolks. Blend well with mixer.
- Begin adding the dry ingredients about one third at a time, blend, repeat until all incorporated.
- Fold or blend in chocolate chips.
- Spray or butter muffin tin. Spoon finished dough into muffin tins. Tbsp or more in each muffin cup.
- Bake at 350 degrees for 10 - 12 minutes. Do not over bake! Pull out when they smell delicious and are just turning golden - no longer white. Leave in muffin tins until partially cooled so that you can remove each cookie intact.
- Enjoy!
Notes
These cookies are SO good that I recommend NOT baking the entire batch unless you have a group with which to share - or you might eat them all yourself! The raw cookie dough, if tightly sealed in a Tupperware, will hold well in the refrigerator for a handful of days and you can bake fresh cookies as needed. Or, you can keep longer if you freeze raw dough in cookie portions and pop them out to bake as needed.