Last night I wanted to make cookies but the baking sheet I always use was being preoccupied by another pastry and I had to be a bit creative.I came up with the idea of chocolate chip cookie cupcakes! They’re delicious and super moist. The recipe was found online and I have officially made it my new favourite for chocolate chip cookies.
2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips
Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
In a medium bowl, combine the flour, salt, and baking soda. Set aside.
Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t over bake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).