Moist and Gooey Chocolate Chip Cookie Cups
User Reviews
5
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Prep Time
8 mins
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Cook Time
10 mins
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Total Time
18 mins
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Servings
12 cups
Moist and Gooey Chocolate Chip Cookie Cups
Description
Moist and Gooey Chocolate Chip Cookie Cups are made by creaming together butter, brown sugar, vanilla, and egg, then mixing in dry ingredients including flour, baking soda, baking powder, and salt. Semi-sweet chocolate chips are folded in last to add bursts of chocolate throughout. The dough is divided into cupcake pans and baked at 350°F for 10-12 minutes. Baking in individual cups allows for controlled portions and a soft texture inside, while the edges develop slight firmness. Once cooled, the cookie cups can be eaten as is or enhanced with toppings like whipped cream.
The texture features lightly crisped edges with a moist and gooey interior where the chocolate chips meld with the soft dough. This presentation is convenient for serving at gatherings or as a quick snack. The recipe also notes that the dough can be refrigerated for up to six days before baking, allowing some flexibility in preparation timing.
Ingredients
- 1/2 cup butter unsalted, 1 stick
- 1 egg large
- 1 all-purpose flour 1/2 cup
- 1 cup light brown sugar packed
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 semi-sweet chocolate chips 1/4 cup
Instructions
- Preheat Oven to 350 degrees.
- In a large mixing bowl cream the butter, brown sugar, vanilla, and egg for 1-2 minutes ( you can do this by hand or with a mixer). Add baking soda, baking powder, salt, flour, mix until well combined. fold in chocolate chips until well combine. You can store the dough in the fridge for up to 6 days.
- Divide the dough into 12 un-greased cupcake cups ( about 2/3 full). Press down to even out.
- Bake for 10-12 minutes on middle rack. Remove from oven and allow to cool for at least 10 minutes. After the cups have cooled you can top with whipped cream or eat like that.
- Enjoy!
User Reviews
Overall Rating
5
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