Sometimes in life you just have to make important decisions. Some of those decisions are major and require sudden change. Sometimes those decisions are the best decisions you’ve ever made…..like the recent decision I have made to give up chocolate chip cookies for Chocolate Chip Cookie Cups. Why you ask? Because it’s not just a chocolate chip cookie….it’s a chocolate chip cookie filled with whatever I want. I mean why just eat a cookie when you can eat the cookie and the filling too? This was one of those decisions that makes me very happy.
Chocolate Chip Cookie Cups
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, softened
3/4 cup packed brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large mixing bowl, beat the butter and brown sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips.
Scoop out the cookie dough with an ice cream scoop and then roll into 1 inch balls and place them in a very well-greased or sprayed muffin tin. Using something small and round, press the dough balls down so they form a cup shape. I use a small spice jar or my smallest measuring cup.
Bake in preheated oven for 10-12 minutes or until golden brown. Cool completely before removing from the pan.
1½ cups heavy cream
1 teaspoon vanilla extract
¼ cup sugar
¼ teaspoon sea salt
3 egg yolks
3 ounces dark chocolate, coarsely chopped
whipped cream, to serve
Crack three egg yolks in a small bowl and set aside.
Use a double boiler or a glass bowl that will fit on top of a saucepan. Fill half full with hot simmering water. Pour in the cream and warm it for 3 or 4 minutes. Whisk in the vanilla, sugar and salt. Continue whisking until the sugar is dissolved.
Spoon a little of hot cream into the egg yolks to temper them, and then pour the remaining egg yolks into the milk mixture, stirring continuously for 2 to 3 minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.
Pour the custard into cooled cookie cups and cover with plastic. Refrigerate until set. Top each cookie cup with your choice of sprinkles, white chocolate chips, whipped cream, or whatever you like. For a real treat, fill them with vanilla ice cream and drizzle chocolate syrup on top!
Use refrigerated chocolate chip cookie dough and roll into balls to make your cups. Use instant chocolate pudding mix as directed for your filling.
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