Ingredients
Method
1. Remove the butter and egg from the refrigerator and let them sit until they reach room temperature.
2. For best results, weigh the flour and sugars using a kitchen scale. If you don’t have one, fluff the flour first, spoon it into your measuring cup, then level it off gently.
3. Measure and prepare all remaining ingredients so everything is ready to go.
4. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
5. Using a stand mixer or hand mixer, beat the softened butter with both sugars for about 2 minutes until light and creamy.
6. Add the vanilla extract and egg, then mix again for 30–40 seconds until fully incorporated.
7. With the mixer on low speed, slowly add the dry ingredients and mix just until no streaks of flour remain.
8. Gently fold in the mini chocolate chips.
9. For maximum flavor and chewiness, cover the dough tightly and refrigerate for 24 hours. Short on time? Chill for at least 1 hour.
10. The buttercream can also be prepared ahead of time and stored in the refrigerator. Bring it back to room temperature before decorating.
11. Preheat the oven to 350°F (175°C). Let chilled dough sit out briefly until soft enough to scoop.
12. Lightly grease a mini muffin pan with butter.
13, Scoop exactly 1 tablespoon of dough into each muffin cup. This helps ensure even baking and prevents overflow.
14. Use two mini muffin pans to bake all the dough at once (about 34 cups total), or bake in batches, allowing the pan to cool between rounds.
15. Bake for 10–11 minutes, until the edges are lightly golden but the centers still look soft. Remove from the oven and immediately press the center of each cookie with the bottom of a teaspoon to form a cup shape. Cool completely before removing.
16. Once cooled, gently twist each cookie cup in the pan to loosen. Flip the pan onto a cutting board or cooling rack, or carefully lift each cup out using a plastic spoon.
17. To make the frosting, beat the butter until smooth and creamy, about 1–2 minutes, scraping down the bowl as needed.
18. Add powdered sugar and mix on low, then increase to medium speed and beat until fluffy. Add cream, vanilla, salt, and a small amount of pink gel coloring. Mix until smooth and pipeable.
19. Transfer frosting to a piping bag fitted with a closed star tip. Pipe swirls into each cookie cup and decorate with Valentine-themed sprinkles if desired.