Chocolate Chip Cookie Dough Cupcakes

I’m sorry for doing this to you. Really, I am. I took my favorite chocolate chip cookie recipe in the world and combined it with a chocolate chip cookie dough FROSTING.  The frosting is egg free and completely safe necessary to eat.  You just found your new favorite way to eat a chocolate chip cookie, I promise. These are insane!

Countless amounts of readers have sent praise to my favorite chocolate chip cookie recipe. The secret is using cornstarch in the dough – cornstarch makes the cookies unbelievably soft and thick, much like it does to soups, pie fillings, and gravies.  I used this cookie recipe and baked them in cupcake tins to create little chocolate chip cookie cupcakes.

Ingredients:

• Cookie Cups
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light brown sugar (or dark brown)
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature preferred
• 2 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour (measured correctly)
• 2 teaspoons cornstarch (aka cornflour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup (225g) semi-sweet chocolate chips
• Cookie Dough Frosting
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup + 1 Tablespoon (215g) packed light brown sugar (or dark brown)
• 2 teaspoons vanilla extract
• 1 and 1/4 cups (160g) all-purpose flour (measured correctly)
• 3/4 teaspoon salt
• 6 Tablespoons (95ml) milk (I used vanilla almond milk, but soy or regular would be fine)
• 1 and 1/2 cups (270g) mini chocolate chips

Directions:

1. Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.
2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
4. ....................................

for full recipes please see : sallysbakingaddiction.com

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