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Chocolate Chip Cookie Cups
1/4 cup butter flavored shortening, 1/4 cup butter (room temperature), 1/3 cup white sugar, 1/3 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1½ cups all purpose flour, 1/4 cup miniature semisweet chocolate chips
Directions
- Preheat oven to 375 degrees. Beat together shortening, butter and sugars in a large bowl.
- Add the egg and vanilla, beating until well mixed.
- Mix the flour and baking powder and gradually stir them into the batter.
- Finally, add in the chocolate chips.
- Transfer batter into a large plastic bag and flatten into a disk, chilling for at least an hour.
- Turn your cupcake (or muffin) pan upside down and cover every other one with foil sprayed with cooking spray.
- Roll the chilled cookie dough between two pieces of waxed paper to about 1/8th inch thickness.
- Cut dough into circles and drape over foil, smoothing cracks together and trimming to fit.
- Bake 10-12 minutes or until light brown.
- Remove from oven and let them cool on the pan for about 10 minutes.
- After 10 minutes, gently lift them off of the pan but don't remove the foil until the cookie bowl is completely cool.
- Fill just before serving.
HINT: Do not use ALL butter in this recipe. The shortening will help the bowls hold their structure.
HINT
Miniature chocolate chips will work much better than regular.
Try chocolate chip cookie cups with mixing tips, cooling cues, make-ahead options, and storage guidance that keeps the finish reliable batch after batch.
Make-Ahead Tips
For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.
Storage Notes
Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.
Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Blue Ribbon Chocolate Chip Cookies, Chocolate Chip Cookies 101 Three Important Tips, and Recipe Coconut Macadamia Chocolate Chip Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.
FAQ
1. How should Chocolate Chip Cookie Cups Recipe look when it is done?
Chocolate Chip Cookie Cups is usually ready when the edges look set and lightly golden while the center still feels a little soft. As it cools, the texture will firm up, so it is best to pull it before it looks overbaked.
2. Can I make Chocolate Chip Cookie Cups Recipe ahead of time?
Yes. The easiest make-ahead option for Chocolate Chip Cookie Cups is usually to prepare the dough or key components in advance, chill them if needed, and bake or finish closer to serving time. That keeps the texture fresher and makes final prep easier.
3. What is the best way to store Chocolate Chip Cookie Cups Recipe?
Store Chocolate Chip Cookie Cups in an airtight container after it has cooled completely. Room-temperature storage works well for most baked treats, while chilled storage can help if there is frosting, filling, or a softer texture you want to protect. For best quality, enjoy it within a few days.
