Love soft chocolate chip cookies with chewy edges? Enjoy trying new cooking and baking methods? Well, you're going to love this cookie recipe! These chocolate chip cookies are baked in muffin tins. The result is a soft cookie with firmer, chewier edges. No flat cookies here! You won't be able to stop eating them.
If you don't have cupcake liners, spray the muffin tins with nonstick cooking spray. They should pop right out. You could add some chopped nuts for crunch.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 to 10 minutes
Total Time: 20 minutes
Servings: Makes about 38 cookies
Ingredients
- 2 sticks (1 cup) butter, melted
- 1 1/2 cups brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- dash of salt
- 1 bag (10 ounces) chocolate chips
Here's how to make it:
- Put the melted butter and brown sugar into a mixing bowl. Stir to combine well. Let the mixture sit for 5 minutes.
- Add the egg, egg yolk and vanilla. Mix well.
- Add the flour, baking soda and salt. Stir until just combined.
- Stir in the chocolate chips.
- Line muffin tins with cupcake liners. Put about 1 1/2 tablespoons of the dough into each muffin cup.
- Bake in a preheated 350-degree F oven for about 7 to 10 minutes or until edges are beginning to turn golden brown. Remove and let the cookies cool for 5 minutes before removing to a rack to cool completely.
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