Chocolate Chip Cookie Cupcakes

The other day, my husband suggested making cupcakes topped with cookies in some way. I found this recipe the next day! I love the idea and now hope to try other variations.

My daughter and her sidekick (bestie) were baking together over the summer and spent an afternoon on this deliciousness. Everyone was quite pleased with the results. The cupcakes were very moist and tender and the cookies on top were crispy and delicate. Perfect.

The recipe is from Martha Stewart Living; we modified the proportions and method. Next time, I may reduce the size of the cookie on top and chill the cookie dough prior to baking.

Yield: 18 cupcakes

For the Chocolate Chip Cookie Base & Cookie Topping:

• 1 cup plus 2 T all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp plus 1/8 tsp coarse salt
• 1 stick unsalted butter, at room temperature
• 3/4 cup light-brown sugar, packed
• 6 T granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup (6 oz) semisweet chocolate chips

To Make the Chocolate Chip Cookie Base:

1. Whisk flour, baking soda, and salt into a bowl.
2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
3. On low-speed, beat in the egg.
4. Add flour mixture in 3 additions.
5. Beat in vanilla.
6. Mix in chocolate chips.
7. Chill dough while preparing the cupcake batter.

For the Cupcakes:

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1/2 T baking powder
• 1/4 tsp coarse salt
• 1 stick unsalted butter, at room temperature
• 3/4 cup plus 2 T granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup plus 2 T whole milk
• Chocolate Chip Cookie Base (see above), including 18 (1.5-inch) cookies
• Simple Vanilla Frosting (see below)

To Make the Cupcake Batter:

1. Preheat oven to 350 degrees, preferably on convection. Line 18 muffin tin wells with baking cups.
2. Whisk together flours, baking powder, and salt.
3. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low.
4. Add eggs, 1 at a time, then vanilla.
5. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

To Layer & Bake the Cupcakes:

1. Press 1 tablespoon cookie dough into bottom of each baking cup. (At this point, I used a small cookie scoop (1/2 T) to ration the remaining cookie dough and put it back in the refrigerator.)
2. Top each with 1.5 to 2 tablespoons batter. (I used a cookie scoop.)
3. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. (Keep oven on to bake the cookies for the topping.)
4. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
5. While the cupcakes cool, prepare the frosting and bake the cookies for the topping.

For the Simple Vanilla Frosting:

• 2 sticks plus 2 T unsalted butter, at room temperature
• 3 cups plus 6 T confectioners’ sugar, divided
• pinch coarse salt
• 1/2 tsp vanilla extract
• 1/2 T whole milk

To Make The Frosting:

1. Beat butter and 3/4 cups confectioners’ sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
2. Reduce speed to medium-low; gradually add the additional 2 1/2 cups plus 2 T confectioners’ sugar.
3. Add milk and vanilla; mix to incorporate.
4. Raise speed to medium-high and continue to beat until pale and fluffy, about 3 minutes.

To Finish & Decorate:

1. Place the chilled scoops of cookie dough on 2 parchment paper-lined rimmed baking sheets.
2. Bake in the pre-heated oven until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp). (We baked ours for about 7 minutes.)
3. Transfer baking sheets to wire racks to cool for 5 minutes; then transfer cookies to a wire rack to cool completely.
4. Transfer frosting to a pastry bag fitted with a star tip, or as desired.
5. Pipe frosting onto cupcakes, and top each with a cookie.

Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. 😉 I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

• 1 stick unsalted butter, cut into large pieces
• 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon coarse salt
• 1/2 cup plus 2 tablespoons unbleached all-purpose flour

1. For the Cookie Dough: Preheat oven to 350 degrees.
2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
3. Whisk together flour, baking soda, baking powder, and salt.
4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
8. Remove from heat; whisk in granulated sugar.
9. Whisk in eggs, one at a time, until combined.
10. Whisk in cocoa and salt.
11. Fold in flour until combined.
12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
13. Crumble cookie dough evenly over batter.
14. Cover with parchment-lined foil; bake until just set, 20 minutes.
15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

One Year Ago:

• Mark Bittman’s Chocolate Chip Cookies

Two Years Ago:

• Whole Wheat Gooseberry & Almond Squares

Three Years Ago:

• Flourless Chocolate Cookies
• Candy Corn Sugar Cookies

Four Years Ago:

• Skillet Chocolate Chip Cookie
• Browned Butter Chocolate Chip Cookies
• Gluten-Free Hazelnut & Dark Chocolate Brownies
• Chocolate Chip & Walnut Blondies

Five Years Ago:

• Potato Chip Cookie Ice Cream Sandwiches

Mark Bittman’s Chocolate Chip Cookies

I feel somewhat compelled to try different chocolate chip cookie recipes- especially when they claim to be “The Best Chocolate Chip Cookies EVER”…. (and I don’t think I’m alone!)

A couple of weekends ago, I had to make a dessert for my kids and their friends, so naturally I thought of chocolate chip cookies. I had seen this recipe adapted from Mark Bittman’s How to Cook Everything on Sarah n Spice.com. She said that they were “The Best Chocolate Chip Cookies EVER”- even beating out a recipe from Alton Brown. (WHAT!?!?) I had to try this one.

I liked that the recipe incorporated both mini and standard semisweet chocolate chips. I adapted the recipe only to chill the dough prior to baking. We ate them as is as well as in chipwich form with French vanilla ice cream. SO good!! I have come to the conclusion that I just appreciate a really good chocolate chip cookie. It’s too hard to judge “The Best!”

• ½ pound unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1¾ cup semisweet chocolate chips
• ¼ cup semisweet mini chocolate chips

1. Preheat oven to 375 on convection.
2. Start off by creaming together sugar and butter in a stand mixer until light and fluffy, about 3 minutes.
3. Add in eggs one at a time, mixing until fully incorporated.
4. Add the vanilla.
5. In a medium bowl, whisk together the dry ingredients. Add the dry to the wet ingredients and mix until the cookie dough comes together.
6. With a spoon, stir in the chocolate chips.
7. Cover the dough with plastic wrap and chill for 1 hour or up to overnight. (Alternatively, the dough can also be scooped into tablespoon-size mounds prior to refrigerating.)
8. Scoop tablespoon-size mounds on a baking sheet. (I used an ice cream scoop.)
9. Bake for 10 minutes. Let cool on the pan for 2 minutes before transferring them to a cooling rack. Enjoy!

One Year Ago:

• Whole Wheat Banana Bread with Roasted Bananas

Two Years Ago:

• Whole Wheat Banana-Chocolate Chip Muffins
• Sour Cream Sugar Cookies with Vanilla Bean-Infused Turbinado Sugar

Other Chocolate Chip Cookie Favorites:

• Tate’s Chocolate Chip Cookies
• Browned Butter Chocolate Chip Cookies
• Skillet Chocolate Chip Cookie

Tate’s Chocolate Chip Cookies

I feel as though I am revealing a secret recipe…. These cookies from Tate’s Bake Shop in Southampton, New York, are sold all over the United States. Now I know why these cookies are their signature item! They are FABULOUS- thin, crispy – but not too crispy, and loaded with chocolate chips. I don’t know if the water in the dough or the dark brown sugar makes the difference, but there is a difference. 🙂

This recipe is from Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Home-Style Cookies, Cakes, Pies, Muffins, and Breads. I modified the recipe by using unsalted butter, chilling the dough for 1 hour prior to baking, and by adjusting the baking time for a convection oven. I baked them for 12 minutes when using 2 baking sheets at a time, and for 8 minutes when using only 1 baking sheet. Delicious.

Yield: 4 1/2 dozen 3-inch cookies

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup salted butter (I used unsalted!)
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 1 tsp water
• 1 tsp vanilla
• 2 large eggs
• 2 cups semi-sweet chocolate chips

1. Preheat the oven to 350 degrees on convection.
2. Line two cookie sheets with parchment paper, silpat, or butter.
3. In a large bowl, whisk together the flour, baking soda, and salt.
4. In another large bowl, cream the butter and sugars until fluffy, about 3 to 4 minutes.
5. Add the water and vanilla; mix until just combined.
6. Add the eggs and mix them lightly.
7. Stir in the flour mixture. Fold in the chocolate chips. Be careful not to overmix!
8. Using a small cookie scoop, drop the cookies onto prepared cookie sheets.
9. Bake them for 8 to 12 minutes, or until the edges and centers are brown. Remove to a wire rack to cool.

Two Years Ago:

• Pear-Granola Muffins

Skillet Chocolate Chip Cookie

Sometimes simple is best. What a great quick dessert– It is fun, easy, and delicious. It’s a giant cookie! 🙂 It would be excellent with a scoop of vanilla ice cream but we loved it plain, warm from the oven. This recipe is from Martha Stewart Living. I used semi-sweet chocolate chips.

Yield: Serves 8 to 10

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 9 ounces) mixed milk- and semi-sweet- chocolate chips

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 3 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 30 to 35 minutes (in a convection oven). Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 to 10 wedges. Serve warm, with vanilla ice cream, if desired.

Chocolate & Butterscotch Chip Cookie Ice Cream Sandwiches

I made cookie ice cream sandwiches once already this summer and now they seem like the best idea when having kids over for dinner. My family was divided as to which “chipwich” was preferred- this one versus the giant chocolate chip-oatmeal cookie ice cream sandwiches. My husband loves anything butterscotch and my son loves anything “giant”, so I am not sure that their votes count! These crispy cookies made a thin, sweet, flavorful, and easy to eat vehicle for the ice cream. 🙂 The cookie recipe is from Martha Stewart Living.

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup (2 1/2 sticks) butter, room temperature
• 1 cup sugar
• 3/4 cup dark-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• vanilla ice cream, slightly softened

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until well combined.
4. Add the flour mixture all at once, and beat until just combined. Stir in chips.
5. Drop tablespoons of batter onto prepared baking sheets (I used a small cookie scoop.), 2 inches apart. Bake until golden brown, about 10 to 12 minutes.
6. Transfer to a wire rack to cool on the baking sheet, 1 minute, then transfer cookies to the rack to cool. Repeat with remaining batter.
7. Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
8. Freeze 30 minutes to overnight.

Momofuku Milk Bar’s Cornflake – Chocolate Chip – Marshmallow Cookies

I was planning to make double chocolate cookies for my son’s first cub scout bake sale (& lemonade stand :)) when I came across this recipe on Relishing It.com. The recipe was irresistible- it was a cookie recipe from New York City’s Momofuku Milk Bar with cereal as a secret ingredient giving it crunch. I had made Crack Pie from Momofuku Milk Bar in the past and it was over the top. My favorite cookies- Tutu’s Super-Crispy Sugar Cookies– have cereal as the secret ingredient as well. After making them I now realize that the marshmallows are another secret ingredient- they turn into pockets of caramel in each cookie.

These cookies are RIDICULOUS! They are fabulous and indulgent. This recipe was adapted from the book Momofuku Milk Bar by Christina Tosi, via relishingit.com. I only changed the size and the cooking time. The frozen prepared dough can be stored in the freezer in a ziplock bag until ready to bake. I am glad that some of the cookies weren’t perfect enough for the sale- we will just have to eat them ourselves! 🙂

Yield: about 40 to 45 cookies

For the Cornflake Crunch:

• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 9 tablespoons unsalted butter, melted

For the Cookies:

• 2 sticks unsalted butter
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon kosher salt
• 3 cups Cornflake Crunch
• 2/3 cup chocolate chips
• 1 1/4 cup mini marshmallows

To Make the Cornflake Crunch: 

1. Preheat oven to 275°F.
2. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt.  Toss together.  Pour the butter over the mixture and gently mix it together.
3. Spread the mixture onto a parchment lined cookie sheet.  Bake for about 20 minutes.  They will be toasted and smell wonderful when done.  Remove from oven and let cool.  Store extras in an airtight container.

To Make the Cookies:

1. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together.  Set aside.
2. In a small bowl, gently mix the egg and vanilla together.  Set aside.
3. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.
4. Add the egg mixture, and continue to beat for about 6-7 minutes.  Scraping down the bowl, as necessary.
5. Add the flour mixture and mix until just combined, being careful not to over-mix.
6. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.
7. Form into cookies using a 1 1/2-inch cookie scoop.  Flatten the tops a bit, with your fingers.
8. Place on a large parchment lined cookie sheet and refrigerate or freeze  for at least one hour before baking.  Place extras in a large plastic bag and leave in the freezer until ready to use.  Do not thaw before baking. 
9. When ready to bake the cookies, preheat oven to 375°F.
10. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 2 inches apart from each other (they spread quite a bit).  Bake for about 11 minutes (in a convection oven after freezing the formed dough for 90 minutes) or until they are puffed and the edges are a deep golden brown.  More or less time depending upon if using chilled or frozen dough.  Be attentive!  Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container for a few days.