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chocolate chip cookie cupcakes

Chocolate Chip Cookie Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup mini chocolate chips optional for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition.
  • Mix in the vanilla extract until evenly incorporated.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low speed until mostly incorporated.
  • Add the remaining dry ingredients and mix gently until no dry streaks remain, scraping the bowl as needed.
  • Fold in the chocolate chips gently with a rubber spatula until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
  • Sprinkle the tops with mini chocolate chips if using.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 10 more minutes before serving or frosting.

Notes

For best results, ensure all cold ingredients are at room temperature so the batter mixes smoothly and rises evenly, and avoid overmixing once the flour is added to keep the cupcakes tender instead of dense. If your oven runs hot, start checking a few minutes early to prevent drying out, and rotate the pan once during baking for even coloring. You can customize these cupcakes by using milk chocolate or dark chocolate chips, adding a pinch of cinnamon for warmth, or topping with a light vanilla or cream cheese frosting; store cooled cupcakes in an airtight container at room temperature for up to 2 days or freeze them (unfrosted) for longer storage.
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