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 ...
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.
Ingredients
- 135g Butter (unsalted)
- 190g Allinson's Plain White Flour
- 80g Billington's Unrefined Light Muscovado Sugar
- 80g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Bicarbonate of soda
- 1 Egg(s) (free range)
- 0.5 tsp Salt
- 100g Dark chocolate chips
Nutritional Information
per 91g- 485cal Energy
- 24g Fat
- 15g of which Saturates
- 60g Carbohydrates
- 37g of which Sugars
- 5.2g Protein
- 0.7g Salt
Recipe Reviews
cookie dough was great, although I followed another review for cooking them (15minutes, shot glass and then 5 minutes) but I put the right amount and it made 9 instead of 6 which was great!
They were delicious but I suggest to put them in the oven for 15 min and do the shot glass and then back in for 5min 40 min makes them burn.(you can also do as many chocolate chips as you like).
The dough tastes amazing before it goes into the oven, however I think the timing is a bit too long. Probably more like 20 minutes, then use the shot glass and another 10 mins after that. I will definitely try this again and attempt it this way instead.
Ingredients
- 135g Butter (unsalted)
- 190g Allinson's Plain White Flour
- 80g Billington's Unrefined Light Muscovado Sugar
- 80g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Bicarbonate of soda
- 1 Egg(s) (free range)
- 0.5 tsp Salt
- 100g Dark chocolate chips
Nutritional Information
per 91g- 485cal Energy
- 24g Fat
- 15g of which Saturates
- 60g Carbohydrates
- 37g of which Sugars
- 5.2g Protein
- 0.7g Salt