Chocolate chip cookie dough + chocolate cookies = THIS RECIPE

If you’ve never made cookie cups before, you’re in for a quite a treat. These chocolate cookies are heavenly, with a crispy, chewy, choc crust. But take that and add a big piece of chocolate chip cookie dough and what do you have?

The ultimate all-in-one cookie dough dessert.

Making cookie cups is so much easier than you’d think. For these chocolate cookie cups, I tweaked the recipe from my favourite Chocolate Fudge Cookies.

It’s the perfect cookie dough for making cookie cups. All you need to do is place small balls of chocolate cookie dough in a mini muffin pan and press down slightly to make the perfect cookie cup shape. My trick? Using the end of a rolling pin dusted in cocoa powder.

  • Cookie cups
  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 grams (1 cup) plain flour
  • 40 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • Cookie dough filling
  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 150 grams (3/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 140 grams (1 cup) plain flour
  • 2 tablespoons milk
  • 110 grams (3/4 cup) milk chocolate chips
  • 110 grams (3/4 cup) dark chocolate

  1. Grease mini muffin tin well with butter. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined. Add the vanilla and egg and beat until smooth.
  2. Sift in the flour, cocoa powder and baking soda and stir until the mixture comes together to form a soft dough. Cover with plastic wrap and chill the cookie dough for 1 hour.
  3. Preheat the oven to 180 C (360 F). Using your hands, roll the dough into small balls, and place each one into the mini muffin tin. Continue until you run out of dough – it should make 20 cookie cups.
  4. Gently press down so the dough fills the cavity and has a flat top. Then grab a rolling pin dusted with cocoa and press down and twist on top of the dough to create a hole or cavity in the middle of each cookie.
  5. Place the tray in the oven for approximately 10 minutes. Remove from the oven. At this point, the cookies will have puffed up quite a bit, so grab your rolling pin again and very gently reinforce the hole in the middle of each cookie.
  6. Set aside to cool for 15 minutes and then very gently remove the cookies from the tray and place them onto a cooling wire rack. It’s ok if the cookies appear really soft, especially in the middle, as they will firm up when they cool.
  7. To make the cookie dough, place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add flour and milk and beat until smooth. Stir in chocolate chips.
  8. Cover and place the cookie dough in the fridge for at least 15 minutes, then once the cookie cups have cooled, Roll tablespoons of cookie dough into each cookie cup. Melt chocolate in the microwave, stirring every 20 seconds, until smooth. Drizzle chocolate over the top of the cookie cups.

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