March 13, 2015

Recipe: Chocolate Chip Cookie Cup

Have any of you seen this cookie cup of deliciousness? My father-in-law often sends his family e-mails with good recipes, interesting foods, and anything else that he thinks we’ll enjoy. This Chocolate Chip Cookie Cup was one of them!

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Ingredients:

1 c. shortening (or 1/2 c. butter + 1/2 c. shortening)

1/2 c. light brown sugar

1/3 c. sugar

1 egg yoke

2 tsp. vanilla

2 c. flour

1/2 tsp. salt

1 cup mini chocolate chips

4 oz. baker’s chocolate (melted)

Aluminum cups, muffin tray, or jumbo muffin tray*

 

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Directions:

In a large bowl, cream the shortening (+ butter), light brown sugar, and regular granulated sugar together with a large spoon until combined.

Add one beaten egg yoke, and vanilla.

In a separate, medium sized bowl, whisk together the flour and salt.

Gradually add the flour mixture to the large bowl and stir to combine. Mixture will be crumbly.

Pour in mini chocolate chips (it’s important that you use mini chocolate chips or the cups won’t hold up right) and use your hands to combine.

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Spray your aluminum cups, muffin tray, or jumbo muffin tray thoroughly with cooking spray then press dough firmly inside, creating a well for the milk. The cookie dough should be pressed VERY firmly against the sides and no more than 1/4” thick, otherwise the cup won’t hold up.

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Refrigerate cups for 30 minutes. Turn oven to 350 degrees, take cookie cups out of fridge and bake for 20 minutes. Once baked, allow to cool for 15-20 minutes, then shimmy the cups out of their containers (I used a knife around the outside of the cookie to help shimmy it out).

Cut your baker’s chocolate into small pieces, put in microwave safe bowl/liquid measuring cup and melt (2 minutes did the trick!) Be careful when pulling out of microwave because it will be HOT!

Pour the melted chocolate inside each cookie cup and fill about halfway. Turn the cookie cup until the entire inside is coated with chocolate and quickly pour the excess out into a new bowl. The chocolate acts as a barrier between the cookie and the milk. You can imagine what would happen if there was no barrier.

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Refrigerate for 20 minutes. Pour in some milk, or scoop in some ice cream and enjoy!

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So yummy! It has this family’s stamp of approval!

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*I found my jumbo muffin tray at Hobby Lobby for $10.00. You can also use small glass jars if you don’t have any of the above mentioned trays/cups.

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4 comments :

  1. This is amazing! I definitely need to try this!

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  2. This is amazing! I definitely need to try this!

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  3. This looks so good! There are so many possibilities with it!

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  4. Chelsea's hair, oh my gosh perfection! Also these look delicious! Mmm..

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