As many of you are aware, I'm a complete sweet tooth - especially chocolate chip cookies are one of my favorite classic dessert. I've actually never heard of chocolate chip cookie cups so it's kind of a dense version of a chocolate chip cookies in a muffin form. So it's cookie + muffin = absolute heaven!
Chocolate Chip Cookies Cups
Servings: 12 cookie cups
Ingredients:
- 1/2 vegetable oil (Mei's twist)
- 1 egg
- 1/2 cup light brown sugar (Mei's twist)
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (Mei's twist)
- 2 Tablespoons unsweetened soy milk (Mei's twist)
Instructions:
- Preheat oven to 350 degrees Fahrenheit and place muffin liners on a 12 muffin pan.
- In a large bowl, mix the vegetable oil, egg, sugar, vanilla extract and combine until smooth.
- In a medium bowl, whisk the flour, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients using a rubber spatula.
- Add the soy milk (feel free to add more if you think that the dough is too thick)
- Gently fold in the chocolate chips.
- Pour the dough into the muffin pan (to be filled about 2/3 full)
- Bake for about 10-12 minutes.
- Use a toothpick to ensure that the cookie muffins are baked all the way through.
- Allow cookie muffins to cool for about 15-20 minutes.
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| The dough will be slightly thick, as shown above |
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| The finished product! |
It was my first time baking this so I was a little worried for altering this great recipe, but I think it worked! I hope you have a chance to try this recipe and also, check out Averie Cooks!
Today's recipe is referenced from Averie Cook's Brown Buttered Chocolate Chip Cookie Cups
With that being said, thank you for dropping by No Butter Baking!
From my kitchen to yours, Happy Baking!
Smiles,
Mei
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