A little while ago I found an article through Flipboard about baking your cookies in a muffin tin. Here’s one such article from another baker: Chocolate Covered Katie. Many times I’ve scooped cookies out onto the pan, have them all a nice uniform scoop, only to have them bake and spread. The bane of many a baker. While there are a few reasons for spreading (ie. batter not blended well, butter deposits, etc.) this muffin tin method will at least control the spreading. So I decided to give it a try.
The result: amazing! The cookies all came out a nice uniform shape and thickness. They’re on the thicker side, but that gives the cookie a lovely chewy texture with crispy edges. I used my tried and true chocolate chip recipe and was delighted to see the lovely browned cookie pop of out of the muffin tin. Needless to say I tried a couple once they were cooled with a glass of cold milk. Heaven.
One of the great things about cookies is that you don’t really need a special occasion to bake them. I know that the holidays are done for most of us, but you have to try this method of baking cookies. Just make one batch and invite some friends over for tea, or slip a couple in your kid’s lunch. They also freeze well. Once they’re baked and cooled, put them in one layer on a cookie sheet and place in the freezer. Once frozen, place them in a plastic container or cookie tin between layers of waxed paper. That way they won’t stick together. Then you can grab a couple at a time, throw them in your lunch bag and have thawed cookies by lunch. Once frozen they are good for up to three months, if they last that long.
Preheat your oven to 350F. In a large bowl combine the flour, baking powder and salt. With your mixer cream the butter and sugar on medium speed until fluffy. Scrape down the sides of the bowl and add the eggs one at a time and then the vanilla extract. Turn the mixer to low and slowly add the flour mixture. Mix until you can’t see any more flour in the batter. Fold in the chocolate chips. I just dump them in and put the mixer on low for a couple of turns. Just enough to evenly distribute the chips.
I sprayed my muffin tin with a non-stick spray only because I wanted to make sure that the cookies came out. Using a two tbsp scoop, place an even scoop in each muffin tin. Press down the batter with the floured bottom of a glass. Don’t worry about the little excess flour. That will get absorbed by the cookie. Bake for 15-20 minutes until lightly browned along the edges and the center is still soft. My cookies baked for 15, so I suggest set the timer for 15 minutes, check them and add one or two minutes if necessary. It’s super easy to go from just baked to over-baked. Plus the cookies will continue to bake while they rest in the muffin tin as they cool. Once removed from the oven allow the cookie to cool completely before you remove them from the muffin pan. At least 20-30 minutes. I know you will be tempted to take them out early (I was) because of the enticing smell of freshly baked cookies wafting through your house, but persevere. The waiting will be worth it. Once they are cooled pop them out with a butter knife or small spatula and put them on a cooling rack.
The result: perfectly round cookies that are thick and chocolaty with nice crisp edges and a soft, chewy center.
Amazing Chocolate Chip Cookies
- 3 cups All purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter
- 2 1/3 cup light brown sugar
- 2 eggs large
- 2 tsp vanilla extract
- 2 1/2 cups semi-sweet chocolate chips
Preheat oven to 350F.
In a large bowl combine flour, baking powder, and salt. Mix well.
On medium speed cream the butter and brown sugar until fluffy. Add the egg, one at a time, until incorporated. Add vanilla extract.
Turn speed of mixer to low and slowly add the flour mixture. Continue mixing until you can no longer see any flour in the batter. Fold in the chocolate chips until evenly distributed.
Spray a muffin pan with non-stick spray. Using a 2 Tbsp. scoop (#30) place an even scoop into each muffin cup. Press down the batter with a lightly floured bottom of a glass. Bake for 15-20 minutes. The cookie should be slightly brown on the edges with a soft center.
Allow the cookie to cool in the muffin tin: 20-30 minutes. Remove with butter knife or small metal spatula.