Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate Chunk Cookie Cupcakes 3.0 (71) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Inspired by Mom's homemade cookies (somehow even moreappealingat back-to-school time), these chocolate chip cupcakes with a cookielike top would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box. Ingredients 1 ½ cups all-purpose flour ¾ teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened ¾ cup granulated sugar ¾ cup packed light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract ⅓ cup whole milk 8 ounces semisweet chocolate, cut into ½-inch chunks Directions 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. 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. 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. Rate it Print