Happy Monday, friends! I hope you had a fun weekend? Mine was pretty quiet, but I got to spend some time with…
These Chocolate Chip Cookie Cupcakes may be my new favourite thing. I mean, it’s like a cupcake and a cookie, combined! These aren’t to be confused with my fabulous Chocolate Chip Cookie Dough Cupcakes – they’re a cookie, but in a cupcake shape! Millie’s Cookies even sells them, but of course homemade is always better, so I thought a homemade version would be really fun.
You guys know I love cookies (I mean, I really love cookies!) but these cookie cupcakes have a couple of advantages over regular cookies. They’re really foolproof, so they’re great if you’re not cookie confident!
- No spreading! The cookie is contained in the muffin pan, so the dough has nowhere to go! That means you don’t need to chill the dough before baking, so you can go from 0 to cookie in just about thirty minutes!
- Cookie dough centre. Because they’re very deep, these cookie cupcakes have a crispy exterior, but a deliciously gooey centre, even more so than most cookies. It’s the perfect cookie/cookie dough combination!
At Millie’s, they frost their cookie cupcakes with buttercream frosting, but you can fill your cookies as creatively as you’d like! I topped mine with a drizzle of melted white chocolate and some colourful rainbow sprinkles (of course!).
- 175g unsalted butter
- 150g light brown muscavado sugar
- 75g caster sugar
- 1 tbsp vanilla bean paste
- 2 eggs
- 2 tsp cornflour
- 1 tsp baking powder
- 300g plain flour
- large pinch salt
- 250g chocolate chunks (I used large bars of plain chocolate which I chop into chunks)
- TIME FOR COOKIE DOUGH!
- Prepare two 12 hole muffin pans by greasing them with butter or non stick cooking spray, and preheat your oven to 160C/gas mark 4/350F.
- Let's begin with very soft unsalted butter. Pop it into your mixer and beat it while you weigh out your sugars, and then add them into the bowl of the mixer. Let everything mix, scraping down the bowl, for 3-5 minutes.
- Add the vanilla bean paste and eggs to the mixture, and prepare your flour and other dry ingredients. With the mixer now on slow, add the flour, cornflour and baking powder along with the salt. Stop the mixer and scrape down the bowl and beater, then switch to a wooden spoon to incorporate the chocolate chunks. We'd better just taste the mixture to make sure it tastes delicious...
- Next, use 2 tbsp of the mixture to fill each muffin hole. I also used a teaspoon to create an ident/gap in the centre of the cookie cup ready for the filling.
- Bake for 20 minutes, no longer. Remove from the oven to cool completely - once cooled, they should pop out of the muffin holes easily.