Chocolate Chunk Cookie Cupcakes

Inspired by Mom's homemade cookies (somehow even more appealing at back-to-school time), these chocolate chip cupcakes with a cookielike top would be a tasty addition to a picnic on a sublime weekend afternoon or to a special someone's lunch box.

  • Yield: Makes about 2 dozen
Chocolate Chunk Cookie Cupcakes

Source: Martha Stewart Living, January 2006


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk
  • 8 ounces semisweet chocolate, cut into 1/2-inch chunks


  1. Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

  3. Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

Cook's Notes

Cupcakes can be stored in airtight containers at room temperature, up to 3 days.


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