This is my new take on the cookie cake and was the treat I brought in during lunch for Arielle's birthday this week.
They are super easy to make - and portable! Simply mix up the yummy cookie recipe below. It's the recipe I developed in High School when I would bake chocolate chip cookies weekly. At the time, Chocolate Chip Cookies were the total sum of my baking repertoire. But they were good. Very, very good! The key to perfectly chewy cookies is two-fold: slight under-baking and margarine. I know, I know, don't get me started on the whole "margarine is one mutation away from plastic" rhetoric. I'm plugging my ears and I don't want to hear it. My holistic doctor recommends Earth Balance, and I'm sticking with it. I did not ask her, however, if she recommends the Chocolate Chip Cookie Cupcakes!
If you prefer crispy cookies, go ahead and use butter. It's just not the same, I'm telling you.
Once you've finished the batter, use a 1/4 cup ice cream scoop and fill the lined muffin tins.
One batch of cookie batter makes about 24 cookie cupcakes.
After the cupcakes have baked and cooled, top with a swirl of your favorite fudgy frosting.
By the way - don't you love these little ruffled paper liners?
I found them in a variety of colors at Jo-Ann's.
They look like a little tutu!
Chocolate Chip Cookie Cupcakes
by Rachel @ Simple Girl
Makes 24 cookie cupcakes
1 1/3 cups margarine (Earth Balance is my choice)
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
3 cups flour
1 tsp. soda
1 tsp. salt
2 cups chocolate chips
Cream margarine and sugar. Add eggs and vanilla and continue to beat. Whisk together dry ingredients and slowly add them to the wet mixture. Mix until combined. Stir in 2 cups of chocolate chips.
Scoop 1/4 cup of batter into each lined muffin tin. Bake at 375 degrees for approximately 20 minutes, rotating pans half way through.
Top with the fudgy frosting of your choice.
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