Chocolate chip cookie cups
3 Reviews
About the bake
Why stop at just baking a plain chocolate chip cookie? This recipe for chocolate chip cookie cups turns your cookie from a snack into a dessert. Fill your cups with ice cream, mousse, chocolate sauce, the possibilities are endless ...
Ingredients
- 135gUnsalted Butter (softened)
- 190gAllinson's Plain White Flour
- 80gBillington's Unrefined Light Muscovado Sugar
- 80gBillington's Unrefined Golden Caster Sugar
- 0.5 tspNielsen-Massey Vanilla Extract
- 0.5 tspBicarbonate of soda
- 1Egg(s) (free range)
- 0.5 tspSalt
- 100gDark chocolate chips
Method
Step 1
Preheat the oven to 170°c (150°c fan, gas mark 3) and lightly grease a 12 hole muffin tray.
Step 2
Cream together the butter and both sugar until pale then add the egg and vanilla extract and mix together well.
Step 3
Sift in the flour, salt, bicarbonate of soda and add to the butter/sugar mixture and mix thoroughly until a dough forms, then stir in the chocolate chips.
Step 4
Fill each muffin hole 2/3 full with the cookie mixture. Don't fill it too high otherwise it will spill over the outsides.
Step 5
Place in the oven and bake for 30 minutes until the cookie become set in shape.
Step 6
After 30 minutes remove the cookies from the oven and using a lightly floured shot glass, push gently in the centre of each cookie, forcing the inner cookie to flattened, forming a hole.
Step 7
Return to the oven and bake for a further 10-15 minutes.
Step 8
Once the cookies have been removed from the oven, leave to cool for 10 minutes in the muffin tin before transferring to a cooling rack.
Step 9
Serve with your choice of filling. Vanilla ice cream and chocolate sauce tastes delicious.