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.

Sourdough Chocolate Chip Cookies

Like many others, when I started panicking about running out of bread yeast, I started the process of making a sourdough starter.

When I lived in South Carolina (in a former lifetime!), I had a sourdough starter that absolutely flourished. This go-round, in Long Island, it has been taking extra-long for my sourdough starter to achieve it’s full potential in my cold house. Because I’ve been feeding it for days, I have a lot of discard readily available. Thankfully, there are many different ways to put it to good use!

This recipe was adapted from Amanda Rettke of iambaker.net. I used a stand mixer, incorporated whole wheat flour, modified the cookie size, and baked the cookies in a convection oven. Very cakey and chocolatey.

Yield: 30 cookies

  • 14 T (1 stick + 3/4 stick) unsalted butter, slightly softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, room temperature
  • 1 cup (227gsourdough starter, unfed
  • 1 T pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (125g) white whole wheat flour
  • 1 tsp Kosher salt
  • 1 tsp baking soda, sifted
  • 2 cups (16 ounces) semi-sweet chocolate chips
  1. In to bowl of a stand mixer or other large bowl, combine the softened butter and sugars until light and fluffy, about 3 minutes in a stand mixer. (Make sure the butter is soft enough to mix with the sugar by hand.)
  2. Add the egg to the mixture, stirring until incorporated.
  3. Stir in the sourdough starter and vanilla extract.
  4. Add the flour, salt, and baking soda, being careful to not over-mix.
  5. Incorporate the chocolate chips.
  6. Let the dough rest at room temperature or in the refrigerator for 15 minutes or refrigerate or up to overnight (in the refrigerator). (I have made them without refrigeration and they get more cake-like in texture.)
  7. When ready to bake the cookies, preheat the oven to 350°F, preferably on convection. (Let the refrigerated cookies come to room temperature.)
  8. Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I used a 3 tablespoon ice cream scoop.)
  9. Bake 8-10 minutes for a cake-like cookie or 6-8 minutes for a chewier cookie. The cookie may appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes. (Rettke recommends baking for 6-8 minutes- next time!)

After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

  • 225g (1 cup) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 57g (1/4 cup) firmly packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 250g (2 1/2 cups) old-fashioned rolled oats
  • 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda, sifted
  • 1 tsp fine sea salt
  • 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
  • 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

  • 100g (1/2 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
  2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
  3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
  4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
  5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
  6. Stir in the chocolate chips.
  7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
  8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
  9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
  10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
  11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
  12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
  13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
  14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

Perfect Chocolate Chip Cookies

Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.

This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.

Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.

Yield: 3 dozen cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
  • flaky sea salt
  1. Sift or whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
  11. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  12. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.

Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.
Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.

Whole Wheat Chocolate Chunk Cookies

My son is becoming more interested in cooking! 🙂 He actually made this cookie dough almost completely on his own.

This recipe is from Food 52 Genius Recipes: 100 Recipes that will Change the Way You Cook by Kristen Miglore. We modified the size of the cookies, used semi-sweet chocolate, and refrigerated the dough prior to baking. As they were best served warm from the oven, we baked each batch separately just prior to serving. We also served them with vanilla ice cream, which I would highly recommend!

The cookies had a deep toasty flavor with caramelization of the dark brown sugar on the edges. My husband was absolutely in love with the texture- a little bit crunchy on the outside and soft on the inside. Yum.

Yield: Makes about 48 cookies

  • 3 cups (360g) whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup (230g) cold unsalted butter, cut into 1/2-inch (1.3cm) pieces
  • 1 cup (220g) packed dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 8 oz (225g) bittersweet or semisweet chocolate, roughly chopped into 1/4-inch and 1/2-inch (6mm and 1.3cm) pieces (I used 10 oz semisweet chocolate chunks from Trader Joe’s)
  • ice cream, for serving, optional
  1. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  2. Put the butter and sugars in the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low-speed, mix just until the butter and sugars are blended, about 2 minutes.
  3. Use a spatula to scrape down the sides of the bowl.
  4. Add the eggs, one at a time, mixing until each is combined.
  5. Mix in the vanilla.
  6. Add the flour mixture to the bowl and blend on low-speed until the flour is barely combined, about 30 seconds.
  7. Scrape down the sides and bottom of the bowl.
  8. Add the chocolate all at once to the batter. Mix on low-speed until the chocolate is evenly combined.
  9. Use a spatula to scrape down the the sides and bottom of the bowl.
  10. Using a large cookie scoop, scoop mounds of dough about (1 1/2 tablespoons in size) and place on a plastic-wrap lined cookie sheet. Refrigerate 1 hour to overnight. (I kept some of the dough refrigerated for an entire week prior to baking with perfect results.)
  11. Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
  12. Line two baking sheets with parchment paper.
  13. Place the cookie dough on the prepared sheets, leaving 2 inches between them, about 8 to a sheet.
  14. Bake for 16 minutes (one pan at a time) or 18 minutes (two pans at a time), rotating the sheets halfway through, until the cookies are evenly dark brown.
  15. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

Note: These cookies are best eaten warm from the oven or later the same day. They will keep in an airtight container for up to 3 days.

Salted Chocolate Chunk Shortbread Cookies

The New York Times was stalking me with this recipe. I had already cut the recipe out of their Food section and bookmarked it on my computer- on separate occasions. But I also received multiple emails from The NYTimes and Bon Appétit recommending this “wildly popular” recipe. I finally made them for our Super Bowl Sunday dessert. Delicious!

This recipe was adapted from Alison Roman’s cookbook, Dining In: Highly Cookable Recipes, via The New York Times. I used Trader Joe’s Cultured Salted Butter from Brittany, France as well as Trader Joe’s semi-sweet chocolate chunks. I sprinkled the top of the cookies with Fleur de Sel prior to baking. They were big cookies- quite indulgent and chocolatey.

Yield: 20 to 24 cookies

  • 1 cup plus 2 tablespoons/255 grams total (2¼ sticks) salted butter, cold (room temperature if you’re using a handheld mixer), cut into ½-inch pieces (I used 250 grams of room temperature Trader Joe’s Cultured Salted butter from Brittany, France)
  • ½ cup/101 grams granulated sugar
  • ¼ cup/55 grams light brown sugar
  • 1 teaspoon vanilla extract
  • 2 ½ cups/326 grams all-purpose flour
  • 6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
  • 1 large egg, beaten
  • Demerara or Turbinado sugar, for rolling
  • flaky sea salt, such as Fleur de Sel, for sprinkling
  1. Line two rimmed baking sheets with parchment paper.
  2. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer).
  3. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  4. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it perfect. (Don’t be afraid to make them compact. Shortbread is supposed to be dense. That’s part of why it’s so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter.
  5. Chill until totally firm, about 2 hours. I positioned the dough logs upright in the refrigerator and chilled them overnight.
  6. Heat the oven to 350 degrees, preferably on convection.
  7. Brush the outside of the logs with the beaten egg and roll them in the Demerara or turbinado sugar (this is for those really delicious, crisp edges).
  8. Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving.
  9. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes.

Note: The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.

Brown Butter & Toffee Chocolate Chip Cookies

Oh my… these were quite fabulous. The combination of brown butter, dark chocolate, and the finishing touch of sea salt really elevated this incredible variation of a classic chocolate chip cookie. I know that I will make them again and again. 🙂

This recipe was adapted from Bon Appétit, contributed by Kate Davis. I used Nestlé 62% cacao bittersweet chocolate morsels instead of the recommended dark chocolate wafers or disks, and they were still absolutely amazing. I also made smaller cookies.

Yield: about 50 cookies

  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 chocolate toffee bars, 1.4 oz/39 g each, (preferably Skor), chopped into ¼-inch pieces
  • 1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) (I used one 10 oz bag of Nestlé 62% cacao bittersweet chocolate morsels)
  • flaky sea salt
  1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer (or a large bowl) and let cool slightly.
  2. Meanwhile, whisk flour, baking soda, and kosher salt in a separate medium bowl.
  3. Add brown sugar and granulated sugar to the browned butter. Using the mixer on medium speed, beat until incorporated, about 1 minute.
  4. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds.
  5. Reduce mixer speed to low; add dry ingredients and beat just to combine.
  6. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula.
  7. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits. (I let my dough sit for 1 hour.)
  8. Place a rack in middle of oven; preheat to 375°, preferably on convection. Using a small ice cream scoop, portion out 11 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  9. Bake cookies until edges are golden brown and firm but centers are still soft, 7 to 9 minutes.
  10. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.
  11. Repeat with remaining dough and fresh parchment-lined baking sheets.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

One Year Ago: Apple-Cider Doughnut Cake

Two Years Ago: Chocolate-Avocado Pudding

Three Years Ago: Lemony Butter Cookies and Vanilla Rose Cake

Four Years Ago: Speculoos and Mini M&M Cookies

Five Years Ago: Banana-Walnut Chocolate Chip Cookies and Pretzel-Shortbread Bars

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