Muffin Tin Chocolate Chip Cookies
User Reviews
5
Muffin Tin Chocolate Chip Cookies
Description
Muffin Tin Chocolate Chip Cookies utilize a classic cookie dough made from butter, brown sugar, eggs, flour, baking soda, and salt, with chocolate chips dispersed throughout. The method begins with melting butter and mixing it with brown sugar before incorporating eggs and vanilla. Dry ingredients are folded in last to avoid overmixing. Using a muffin tin lined or greased, cookie dough scoops are placed into each cup, creating uniform portions that bake evenly. The oven time is short, just enough for edges to become lightly golden while centers remain soft.
The resulting cookies have a chewy texture and are less spread than traditional drop cookies due to the container shape, which also allows for easy portion control. Removing the cookies from the muffin tin after a brief cooling period prevents breaking and allows them to firm up slightly on a wire rack. This presentation is practical for serving at gatherings or for controlled snacking.
Liners with a nonstick coating facilitate easy removal and cleanup. The recipe recommends hand mixing to preserve the dough's texture. Nutritional details are estimated but not specified here.
Ingredients
- 1 cup butter 226 g
- 1 1/2 cups brown sugar packed, 320 g
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour 360 g
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 tsp. table salt
- 10 ounce chocolate chips package
Instructions
- Preheat oven to 350 F. Grease standard 12-cup muffin tin or line with paper liners*.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips.
- Using a medium cookie scoop (1.5 tablespoon), drop a scoop of cookie dough into each muffin cup.
- Bake for about 7-10 minutes, or until the edges of the cookies are just beginning to reach golden brown.
- Let cool in muffin tin for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Using parchment liners with a nonstick coating can ease cookie removal from the muffin tin.
- Hand stirring the dough rather than using electric mixers helps maintain texture.
- Cooling cookies briefly in the muffin tin before transferring to a wire rack helps them set without breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 172mg | 7% |
| Potassium | 34mg | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
