Toll House Chocolate Chip Cupcakes

• Vegetarian

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 6 tbsp Brown sugar
  • 1/2 cup Brown sugar, firmly packed
  • 1 1/8 cup Flour
  • 6 tbsp Granulated sugar
  • 5/8 tsp Salt
  • 1 6 ounce package Semi-sweet chocolate chip morsels
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/2 cup 1 stick butter

Found on afamilyfeast.com

Ingredients

• 1 stick butter (1/2 cup), softened
• 6 tablespoons granulated sugar
• 6 tablespoons brown sugar
• ½ teaspoon vanilla extract
• 1 egg
• 1 cup, plus 2 tablespoons flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup firmly packed brown sugar
• 1 egg
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 6 ounce package (1 cup) semi-sweet chocolate chip morsels
• ½ cup walnuts chopped

Directions

• Preheat oven to 375 degrees.
• In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy.
• Add both sugars and cream until smooth.
• Add vanilla and egg and mix until combined.
• In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
• Line a 12-cup muffin pan with 2½ inch paper liners and lightly spray paper cups and top of pan with non-stick cooking spray.
• Divide batter between the 12 cups. I found an ice-cream scoop worked well.
• Bake for 10 minutes.
• While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute.
• Remove from mixer and stir in the chocolate morsels and chopped nuts by hand.
• After 10 minutes, remove muffin pan from oven and divide topping between each cup letting it sink into the center and spreading it to the edges.
• Bake for 15 minutes more then remove from oven.
• Remove cupcakes to a rack to cool and enjoy warm or cooled.