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Triple Chocolate Chip Cookie Cups Recipe

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4.1 from 7 reviews

Delight in these rich and decadent Triple Chocolate Chip Cookie Cups, featuring a luscious blend of white, dark, and milk chocolate chips nestled in soft, buttery cookie dough browned to perfection. Perfectly baked in muffin tins, these cookie cups offer gooey, melt-in-your-mouth centers with crispy edges, ideal for sharing or indulging in solo.

Ingredients

Wet Ingredients

  • 1/2 cup + 1 tbsp unsalted butter (melted and browned)
  • 1/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1 large egg (room temperature)
  • 2 tsps vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsps cornstarch

Chocolate Chips

  • 50 g white chocolate chips (or 1/4 cup)
  • 50 g dark chocolate chips (or 1/4 cup)
  • 50 g milk chocolate chips (or 1/4 cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (176℃). Grease a muffin tin thoroughly with oil to ensure easy removal of the cookie cups.
  2. Brown the Butter: In a medium pan over medium-high heat, melt the butter. Stir continuously as it crackles and foams, watching carefully as it changes color to a golden brown and releases a nutty aroma. This process should take about 5 minutes. Remove from heat and transfer the browned butter to a glass bowl to cool to room temperature for at least 15-30 minutes.
  3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cornstarch, and salt. Stir well and set aside.
  4. Cream Butter and Sugars: In a large bowl, whisk the cooled browned butter insieme with dark brown sugar and white sugar for about 2 minutes until fully combined.
  5. Add Egg and Vanilla: Whisk in the large egg and vanilla extract until smooth and homogeneous.
  6. Combine Dry and Wet Mixtures: Gently fold in the dry ingredient mixture into the wet ingredients using a spatula. Mix just until a soft cookie dough forms, being careful not to overmix.
  7. Add the Chocolate Chips: Fold in the white, dark, and milk chocolate chips a few times gently to distribute evenly without overmixing the dough.
  8. Scoop Dough into Muffin Tin: Using a 2-tbsp cookie scoop, portion the dough evenly into the prepared muffin tin cups. Optionally, sprinkle extra chocolate chips on top for added chocolatey goodness.
  9. Bake: Bake in the preheated oven for 14-17 minutes. For gooey centers, opt for the lower end of baking time; for a more baked texture, extend the bake closer to 17 minutes. Typically, 15 minutes yields perfect cookie cups.
  10. Cool and Remove: Let the cookie cups cool in the pan completely. Run a knife carefully around the edges to loosen them, then gently pop each cookie cup out. Serve and enjoy!

Notes

  • Allow the browned butter to cool completely to avoid cooking the egg when mixing the dough.
  • Do not overmix the dough once the dry ingredients are added to keep the cookie cups tender and soft.
  • For extra gooey centers, reduce baking time by a minute or two.
  • You can substitute chocolate chips with chunks or different types of chocolates based on preference.
  • Make sure to grease the muffin tin well to prevent sticking.

Find it online: https://bitezly.com/triple-chocolate-chip-cookie-cups-recipe/