Chocolate Chip Cookie Cupcakes

Ingredients:

Cookie base

• 1 cup premium flour
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 110 g unsalted butter at room temperature
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 tbsp. chocolate in mini granules

Cupcakes

• 1 cup premium flour
• 3/4 tsp baking powder
• 0.5 tsp fine salt
• 2 large eggs at room temperature
• 0.5 cup brown sugar
• 6 tablespoons melted unsalted butter
• 1.5 tsp vanilla extract
• 1/3 cup milk at room temperature

Chocolate glaze

• 2 tablespoons cocoa powder
• 1 tbsp unsalted butter, melted
• 1/4 tsp vanilla extract
• A pinch of fine salt
• 3/4 cup powdered sugar
• 2 tbsp. milk

Preparation:

1. Preheat oven to 350°F (175°C) and position a rack in the center of the oven. Line a 24-cup mini muffin pan with paper cupcake liners.
2. Cookie base:
   
   In a small bowl, combine the flour, salt, and baking soda and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, about 4 minutes (or in a large bowl if using a hand mixer). Add the egg and vanilla and beat until smooth, about 1 minute. Reduce the speed to low, add the flour mixture, and beat until the dough is smooth. Fold in the chocolate chips.
3. Spoon 1 teaspoon of dough into each cup and press firmly. Bake until golden brown, 12–15 minutes. Let cool until warm, then press again. Cool completely.
4. Cupcakes:
   
   In a medium bowl, combine the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-high speed until lightly foamy, about 2 minutes (or in a large bowl if using a hand mixer). While beating, gradually add the butter, then the vanilla.
5. While stirring slowly, add half the flour mixture, then add all the milk and the remaining flour. Do not overmix the batter. Spoon 1 heaping teaspoon of batter onto each cookie.
6. Bake, rotating the pan halfway through, until a tester inserted into the center of the cupcake comes out clean, 10 to 12 minutes.
7. Let the cupcakes cool on a wire rack in the pan for 10 minutes, then remove them to a wire rack to cool completely.
8. Chocolate glaze:
   
   In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the cocoa powder and butter. Mix on low speed until smooth. Add the vanilla and salt. Continuing to mix at low speed, alternately add the powdered sugar and milk. Increase the speed to medium-high and beat until smooth.
9. Transfer the icing to a piping bag and pipe a chocolate drop on top of each cupcake.