Chocolate Chip Cookie Cups
PREP: 30 MINUTES
COOK: 15 MINUTES
SERVINGS: 14 SERVINGS
- 1 cup at room temperature cup unsalted butter
- 1/ 3 cup granulated sugar
- 1/ 2 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/ 2 cups all-purpose flour
- 1/ 2 teaspoon salt
- 1 cup semi-sweet mini chocolate chips
- 1/ 3 cup chocolate chips
- 1/ 2 teaspoon vegetable oil
PREPARING THE DOUGH
In a medium bowl, whisk together the flour and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg and vanilla and beat to incorporate. Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and knead in the mini chocolate chips by hand to ensure they're distributed evenly. Chill in refrigerator for at least 30 minutes (or ideally overnight).
Preheat the oven to 350°F. Spray inside of the molds with bakers spray containing flour. When ready to bake, push dough down into cavities about full, just covering the inside cone. Bake for 15-20 minutes until golden edges appear. Cool cookies in pan 5-10 minutes until firm. Flip over and tap pan to release cookies.
COATING THE CUPS
For melting chocolate in microwave, use a microwave safe bowl. Add chocolate chips and oil at 30 second intervals stirring in between. Stop once most chips are melted and continue stirring to finish melting. Melt chocolate to a liquid consistency. Filling one cup at a time, spoon a bit of the melted chocolate into the cup and swirl. Rotating the cup while tapping the sides around to coat the entire inside of the cup. Pour out the excess to avoid a thick coating. A thinner coat will dry faster. If chocolate is thick and does not pour easily, use a butter knife to apply the chocolate to the inside of the cups, spreading it evenly. Make sure the sides and bottom are coated to prevent milk from leaking out. Chill the cups in the refrigerator for 10-20 minutes to allow chocolate to harden before filling the cups with milk. Makes 14-16 cookie cups.
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