Ingredients for Toll House Cookie Chocolate Chip Cupcakes
- 1 cup (2 sticks) unsalted butter
- Sugar
- ½ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Semisweet Mini Chocolate Chips
- ½ cup chopped pecans
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How to Make Toll House Cookie Chocolate Chip Cupcakes
- Preheat oven to 350°F (175°C). Line an 8-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- For the topping: In a medium bowl, combine ½ cup packed brown sugar, 1 large egg, ½ teaspoon vanilla extract, ¼ teaspoon salt, 1 cup chocolate chips, and ½ cup chopped pecans.
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about halfway.
- Top each cupcake with an equal amount of the brown sugar pecan mixture.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with melted chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
168g
Fat
59g
Carbs
19g
