Wednesday, November 30, 2011

Chocolate Chip Cookie Cups

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My family came over a few weekends ago for dinner, and I wanted to make a satisfying and quick treat for dessert. I also didn't want it to be anything too filling since we also had my dad's birthday cake to eat.

These chocolate chip cookie cups were a huge hit. I wanted to make something my niece and nephew would enjoy, but I think they wound up being a bigger hit with the adults. They couldn't stop picking at them and snacking on them while dinner was cooking. And I don't blame them! The cookie recipe is really delicious and the cup shape got everyone's attention. These would be great for a child's birthday party or just an everyday get together. Enjoy!
Printable Recipe

  • 1/4 cup brown sugar 
  • 1/2 cup sugar 
  • 1 egg 
  • 1/4 cup butter 
  • 1/4 cup shortening 
  • 1 1/8 cup flour 
  • 1/2 tsp. baking powder 
  • 1/2 tsp. salt 
  • 1/2 tsp. vanilla 
  • 1/4 cup semisweet chocolate chips
Beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there’s some space between them).

Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, re-rolling and reusing any scraps.

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes about 9-10.

Source:  The Idea Room

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