What’s this? A new way to enjoy cookies? Sign me up. Using your favorite cupcake pan, you can create individual cookie bowls, perfect for holding scoops of ice cream, custard, or berries. I love it!
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 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips
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. Preheat your oven to 375. 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, about the same as pie dough. 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 (use the tip of a butter knife to lift one corner first) 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.