1-First Step: Gather and Prep Your Ingredients: Start by pulling together all your ingredients so everything’s within reach this is your mise en place, and it keeps things smooth. Make sure your unsalted butter is at room temperature for easy mixing, and preheat your oven to 350°F to save time later. This step takes about 5 minutes and sets you up for hassle-free baking.

2-Second Step: Cream the Butter and Sugars: In a large bowl, use a mixer to cream the 1 cup of unsalted butter, 3/4 cup sugar, and 3/4 cup packed light brown sugar until the mixture is fluffy and light this usually takes 2-3 minutes. Why does this matter? It incorporates air, which helps give your Mini Cookie Cup that soft, chewy texture we love.

3-Third Step: Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, followed by the 2 teaspoons of vanilla extract, until everything is fully combined. This step binds the ingredients and adds moisture, taking just another minute or two. If you rush it, your dough might not hold together well, so mix thoroughly for even results.

4-Fourth Step: Mix in Dry Ingredients and Chocolate Chips: In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this to your wet mixture, stirring until just combined, then fold in the 3/4 cup mini chocolate chips. Overmixing can make the dough tough, so stop as soon as it’s blended this should take about 1 minute.

5-Fifth Step: Chill the Dough: Refrigerate the dough for at least 1 hour, or up to 48 hours for a deeper flavor chilling helps the flavors meld and prevents the cookies from spreading too much. Pop it in the fridge covered, and use this time to tidy up or plan your fillings, like frosting or ice cream.

6-Sixth Step: Scoop and Bake: Once chilled, scoop 1 tablespoon of dough into each well of a well-greased mini muffin tin aim for about 42 cups. Bake at 350°F for 10-13 minutes until the edges are crisp and the centers are soft. Keep an eye on them; pulling them out too early means underbaked centers, but a minute too long could dry them out.

7-Final Step: Cool, Press, and Fill: Right after baking, gently press the centers with a teaspoon to form the cup shape, then let them cool completely in the tins for about 10 minutes before loosening and transferring to a wire rack. Once cool, fill with your choice of frosting, ice cream, or ganache for a tasty finish. This whole process clocks in at a total time of 23 minutes, making it ideal for last-minute treats for more baking ideas, check out our guide to chocolate chip banana bread variations.