Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup mini chocolate chips (for garnish)
Feel free to substitute dark chocolate chips if you prefer a richer flavor or add a handful of chopped nuts for extra crunch, much like my mum used to when she wanted to surprise us with a little something extra.
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin lightly with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. This step reminds me of the endless conversations I had with mum while we watched the mixer whip up magic.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the semisweet chocolate chips, ensuring they’re evenly distributed — this is where the dough starts to feel like home.
- Scoop about 2 tablespoons of dough into each muffin cup, pressing down gently to form a cup shape. Reserve some dough to fill the centers later.
- Bake for 10-12 minutes, or until the edges are golden brown. Remember, the centers will still be soft — that’s the secret to their ooey-gooey charm.
- Remove from the oven and let them cool slightly in the pan before transferring to a wire rack. Once cooled, fill each cup with a small ball of the reserved cookie dough, topping with mini chocolate chips for a touch of whimsy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
