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A tray of golden brown chocolate chip cookie cups with melty chocolate centers in a muffin tin.

Moist and Gooey Chocolate Chip Cookie Cups

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 servings
Calories 285 kcal

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all -purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sal t
  • 1 1/4 cups semi -sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick spray.
  • In a stand mixer or large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
  • Add the egg and vanilla extract, beating until the mixture is smooth and fully emulsified.
  • In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
  • Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
  • Fold in the chocolate chips using a spatula to prevent over-mixing the dough.
  • Distribute the dough evenly into the 12 muffin cups, pressing down slightly to form a flat top in each cavity.
  • Bake for 10 to 12 minutes until the edges are golden brown but the centers still appear slightly soft and underbaked.
  • Remove from the oven and allow the cups to cool in the pan for at least 15 minutes to allow the gooey centers to set before removal.