Ingredients
• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups (255g) semi-sweet chocolate chips
• Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin well (or use nonstick spray).
- Beat butter, granulated, and brown sugars 3–4 min until light and fluffy. Add eggs one at a time, then vanilla.
- Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined. Fold in chocolate chips.
- Scoop ~2 tbsp dough into each muffin cup. Press dough up sides to form a ¼”-thick cup with a slight well in the center (leave center open—don’t seal it!).
- Bake 14–16 min until edges are golden and centers look just set (they’ll firm as they cool).
- Immediately—while hot—press the back of a ¼-cup measuring cup gently into each to deepen the well. Cool in pan 10 min, then transfer to a rack.
- Fill with vanilla ice cream, Greek yogurt + berries, or peanut butter. Sprinkle with sea salt if desired!
PREP TIME & NUTRITION (per cup, makes 12):
Prep Time: 15 min | Cook Time: 15 min | Total Time: 45 min (incl. cooling) | Servings: 12 | Calories: 270 | Net Carbs: 32g | Fats: 14g | Protein: 3g