Toll House Cookie Chocolate Chip Cupcakes - cooking recipe

Ingredients

BATTER
1/2 cup butter
5 -6 tablespoons sugar
1/3 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup flour, plus
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
TOPPING
1/2 cup brown sugar
1 egg
1 pinch salt
1/2 - 1 teaspoon vanilla
1 cup semisweet mini chocolate chips
1/2 cup coarsely chopped pecans

Preparation

Set oven to 350 degrees.
Prepare 8 muffin tins with paper liners.
For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
Beat in egg; mix well.
In a small bowl, mix together flour, baking soda and salt.
Add/fold into creamed ingredients.
Divide the mixture equally into the paper-lined muffin tins.
For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
Spoon equally over the batter in muffin tins.
Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
Cool or chill before serving.