Chocolate Chip Cookie Cupcakes

I found this recipe in a Martha Stewart magazine. The recipe called for chocolate chunks and I used chocolate chips instead. I also added pecans and reduced her oven temperature from 375 to 350.

Chocolate Chip Cookie Cupcakes

1-1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 tsp vanilla
1/3 cup milk
8 ounces semi-sweet chocolate (3/4 of a 12 oz bag)
3/4 cup pecans

Preheat oven to 350. Line a 12 cup muffin tin with paper liners and set aside. Stir together flour, baking powder, and salt in a small bowl. Set aside.

Combine butter and sugars in a large bowl and beat with an electric mixer until fluffy. Add eggs, one at a time, and then add vanilla. Slowly add flour mixture, alternating with milk. Stir in chocolate and pecans.

Spoon into muffin cups, almost even with the top. Bake until golden and centers come out clean, about 25 minutes.


Combine flour, baking powder, and salt in a small bowl:

Combine sugars and butter in a larger bowl:

Beat with an electric mixer until fluffy. Then add flour and milk.

Stir in chocolate and pecans:

Spoon into muffin cups. They can actually be filled a little fuller than I did here:

They turned out really well. Very cookie-like.