Chocolate Chunk Cookie Cupcakes

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.


  • 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

  • cup whole milk

  • 8 ounces semisweet chocolate, cut into ½-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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