Chocolate Chip Cookies
These muffin-tin Chocolate Chip Cookies are thick, soft, and packed with gooey chocolate chips. Perfectly golden and bakery-style, they’re easy to make and even easier to love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and 1/4 cups chocolate chips
Instructions
- Preheat oven to 175°C (350°F). Lightly grease or line a standard muffin tin.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually mix in the dry ingredients just until incorporated. Fold in chocolate chips.
- Scoop dough into muffin tin cavities, filling each about 3/4 full. Add extra chocolate chips on top if desired.
- Bake for 12–14 minutes, or until tops are golden and set.
- Let cool in the muffin tin for 10 minutes before removing. Serve warm or cooled.
Notes
- Use room-temperature butter for best texture and mixing.
- Let cookies rest in the tin to hold their shape and firm up.
- For gooier centers, slightly underbake by 1–2 minutes.
Find it online: https://dishmio.com/chocolate-chip-cookies/