Believe it or not, there was once a time when you actually had to chop up a chocolate bar to make chocolate chips. About the time nylon stockings first appeared in the marketplace, so did the first chocolate chip. That nylon stockings are still around today is a complete mystery. But that the chocolate chip is still insanely popular should be no surprise.
Way back when the original Toll House Crunch Cookie was born in the 1930’s no one had even heard of a chocolate chip. Ruth Wakefield, who made the cookie famous, used Nestle’s semi-sweet economy chocolate bars and chopped them up into chunks. She mixed them into a brown sugar drop cookie and the rest is history.
It wasn’t long after that Nestle began production of the little chocolate chip. Ruth’s payment for her recipe? Rumored to be a lifetime supply of chocolate and the recipe forever printed on the back of the package.
But let’s take a little detour. Think chocolate chip cookie morphed into a great little cupcake. Imagine the perfume of the brown sugar, butter and those chocolate chips baking in oven. And then imagine that first bite. Still warm from the oven with the chocolate bits all melty, the cake is slightly crusty on the edges, a little chewy and fluffy in the center. And just because we can, top it with a whipped chocolate ganache sprinkled with more little mini-chips.
When life gives you chocolate chip cookies, make cupcakes. With ganache.
|Chocolate Chip Cookie Cupcake, Gluten Free|| |
- 215 grams unsalted butter, room temperature (15 tablespoons)
- 200 grams light brown sugar (1 cup packed)
- 100 grams granulated sugar (1/2 cup)
- 3 extra-large eggs
- 2 teaspoons vanilla extract
- 160 grams brewed coffee (decaf is fine) (2/3 cup)
- 260 grams AP GF Flour (130 grams superfine brown rice flour, 65 grams each superfine white rice flour and tapioca starch/flour) (2 cups)
- 1 heaping teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 255 grams mini chocolate chips or chunks (1½ cups)
- 1 tablespoon GF AP flour
- 200 grams heavy cream, scalded (1 cup)
- 340 grams semisweet mini chocolate chips (about 2 cups or one bag)
- 60 grams mini chocolate chips (about ⅓ cup)
- Preheat oven to 350. Place cupcake liners in muffin pans (18-22 cupcakes). Set aside.
- In a medium large bowl cream butter and sugars until fluffy. Add eggs and mix. Add vanilla and coffee and mix well. In a small bowl whisk together flour, baking powder, salt, baking soda. Add to wet ingredients and mix until incorporated and batter is smooth. Toss chocolate chips with one tablespoon of flour. Fold in chocolate chips with a spatula. Scoop into liners about ⅔ full. Bake 18-22 minutes or just until a toothpick comes out clean. Cool for a few minutes. Remove cupcakes from pan to a rack and cool completely before frosting.
- Heat cream in a microwave safe container until bubbling hot - about 2 one minute bursts. Place chocolate in a heat proof bowl. Pour scalded cream over chocolate and let mixture sit for a minute or two without touching it. Then stir, gently until the mixture is smooth and no chocolate lumps remain. Let it sit at room temperature until it is completely cool and mostly set, about 3 hours or so.
- Place in bowl of stand mixer. Whip on medium until chocolate starts to lighten up and turn fluffy and then whip on high for a minute. Pipe onto cupcakes and top with 60 grams (1/3 cup) mini chocolate chips.