Toll House Chocolate Chip Cupcakes

My all-time favorite cookies in the world are chocolate chip cookies and growing up, my mom’s go-to recipe was always the classic Toll House chocolate chip cookie recipe found on the back of a package of NESTLÉ’s Semi-Sweet Chocolate Morsels.

So it was no big surprise when we found this Toll House Chocolate Chip Cupcakes recipe in my mom’s old recipe box! Like this delicious pie recipe, these Toll House Chocolate Chip Cupcakes are modeled after the classic cookie recipe from the Toll House Inn in Whitman, Massachusetts.

These Toll House Chocolate Chip Cupcakes start with a dense batter that is partially baked in cupcake liners. Then, partway through the baking time, a topping of brown sugar, chocolate chips and walnuts is added to the top, then the cupcakes are baked until done. This approach helps form a super moist cake-like bottom later and a crunchy, chocolaty topping that is simply incredible!

This recipe does not appear on NESTLÉ’s website, so I’m not sure where my mom originally got the recipe. But huge kudos must go to whomever came up with this recipe – these Toll House Chocolate Chip Cupcakes are delicious!

They are also the perfect dessert to take on-the-go – so they are great to pack in a lunchbox, bring to bake sales, or bring to a family party! (Just be sure to make a double batch because they are sure to be the first to get eaten!)

Toll House Chocolate Chip Cupcakes

★★★★ 4 from 1 reviews

• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 12 muffins

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Ingredients

For the Batter

• 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

For the Topping

• ½ cup firmly packed brown sugar
• 1 egg
• 1/8 teaspoon salt
• ½ teaspoon vanilla extract
• 6 ounce package (1 cup) semi-sweet chocolate chip morsels
• ½ cup walnuts chopped

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Instructions

1. Preheat oven to 375 degrees.
2. In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy.
3. Add both sugars and cream until smooth.
4. Add vanilla and egg and mix until combined.
5. In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
6. 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.
7. Divide batter between the 12 cups. I found an ice-cream scoop worked well.
8. Bake for 10 minutes.
9. While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute.
10. Remove from mixer and stir in the chocolate morsels and chopped nuts by hand.
11. 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.
12. Bake for 15 minutes more then remove from oven.
13. Remove cupcakes to a rack to cool and enjoy warm or cooled.

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Toll House Chocolate Chip Pie

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