New This Month

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

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.

Reviews Add a comment

  • zlmillermecom
    4 JAN, 2016
    I made this today and was not happy. I followed all the directions (and I double checked everything) and they came out tasting like corn bread. The cupcakes were overflowed and cooked on the oven pan twice!! Also the chocolate went the bottom. I am not pleased and am not making this again.
  • 1275
    12 APR, 2012
    Very yummy and quick! I halved the recipe and it made about 8 cupcakes, there was not a lot of batter. Since there are 3 eggs and I halved it, I put in 1 large egg and 2 tablespoons more milk. I cut the sugar a little and the butter by 2 tablespoons, great results. I cut up my chocolate easter bunny to put in the cupcakes, great use of it! I did not take the advice and just greased my tins, bad idea! Use paper liners. Overall, great cupcake, very light and fluffy.
  • scenicworld
    6 MAR, 2012
    just made these and they came out great!! i filled the cups a little higher than normal which made them come out nice and round at the top, but they also needed to be baked for an extra 5 minutes. my whole family loved them and my brother said "8 out of 10." best when eaten while they're still warm:)
  • caro471
    31 JAN, 2011
    These ended up amazing! just remember to fill in the cups more than normal cupcakes because these don't rise.
  • autumnmd
    23 JUL, 2009
    My Family's Favorite!
  • hotfootsue
    19 JUL, 2009
    My chocolate sank to the bottom :( But, will try them again....
  • MBS4174
    20 MAY, 2009
    these are awesome. i made them for my boyfriend and i am going to make them for my class because they were so tasty.
  • kiminindy
    6 FEB, 2009
    has anyone tried peanut butter icing on these? i think it might be pretty good.
  • CiaNahac
    29 JAN, 2009
    These are excellent, they taste just like the name says, a chocolate chunk cookie that turned into a cupcake. The chunks are key here for big pockets of chocolate deliciousness :-)
  • MS12298646
    11 OCT, 2008
    I've already commented on these cupcakes and I still find them one of the best and easiest recipes I've EVER found. I agree with 'waniebesh' and saving some chips to put on top works very well. I only bake 1 pan at a time to avoid burning them. I recommend this recipe to everyone!