Ingredients
¾cupunsalted butter,(170 grams) softened to room temperature
¾cuppacked light sugar,(150 grams) or dark brown
¼cupgranulated sugar,(50 grams)
1large egg,at room temperature
2tsppure vanilla extract
2cupsall-purpose flour,(250 grams) spoon & leveled
2tspcornstarch,cornflour
1tspBaking Soda
½tspsalt
1¼cupssemi-sweet chocolate chips,(225 grams)
¾cupunsalted butter,(170 grams) softened to room temperature
1cuppacked light or dark brown sugar,(215 grams) plus 1 tablespoon
2tsppure vanilla extract
1¼cupsheat-treated all-purpose flour,(160 grams) spoon & leveled
¾tspsalt
6tbspmilk,(95 milliliter)
1½cupsmini chocolate chips,(270 grams)
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line two 12-count muffin pan with liners. Set aside.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.
Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
At low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
Press 1½ Tablespoons of dough into each muffin liner. Bake for 12 to 13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft.
Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well.
Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.
Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.
