butter, room temperature
light brown sugar
butter and sugars together on medium speed until fluffy and light in color. Mix
in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine
flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet
ingredients. Stir in chocolate chips. Dough will be thick.
muffin liner. Bake for 12-13 minutes, removing from the oven when the edges
begin to slightly brown and the centers still appear soft. Do not bake longer
than 13 minutes. Allow cookie cupcakes to cool completely before frosting.
together the butter and brown sugar at medium speed. Add the vanilla and beat
well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently
fold in chocolate chips.
caramel on the top.