Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups semi-sweet chocolate chips
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin.
2. Cream Butter & Sugar
- Beat butter, brown sugar, and granulated sugar for 4–5 minutes until light and fluffy.
3. Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix into wet ingredients until combined.
5. Add Chocolate Chips
- Fold in chocolate chips evenly.
6. Shape & Bake
- Scoop heaping 2 tablespoons of dough and roll into balls.
- Place one ball into each muffin cup (do not flatten).
- Bake for 13–14 minutes, until edges are golden and centers are slightly underdone.
7. Form the Cups
- Immediately press the center down using a small jar or container to create a well.
- Run a knife around edges to loosen.
- Let cool completely in the pan.
8. Serve
- Carefully remove from muffin tin.
- Fill with ice cream and desired toppings.
Notes
- Work quickly: Shape the wells while cookies are still hot.
- Don’t overbake: Slightly soft centers create better texture.
- Grease well: Prevents sticking and helps easy removal.
