If you are a foodie like myself, you probably spend at least some time looking at food photos on Pinterest. A while ago, pictures kept coming up of cookie bowls, many made on the bottom of a muffin pan. Simply form your favorite chocolate chip cookie recipe over the muffin molds and bake…yeah right. After numerous attempts with my favorite recipes and piles of chocolate chip cookie mess, I had all but given up. Figured it was just not meant to be.
But then I stumbled on a cookie shot glass recipe from Wanna Come With? and it looked very promising. However, I like an extra chocolate flavor in my cookie, so I decided to change up the recipe just a little bit and give it a try. I replaced some of the flour with cocoa powder and my method was a little different in how I formed the cups. Rolling this dough didn’t work well for me, so I opted for the more messy method. I was making large cups, not shot glasses, so just hand forming worked quite a bit easier. I also formed the batter into the pan right after it was mixed and then placed it in the freezer for 30 minutes before cooking as a way to, hopefully, ensure the dough held it’s form.
I put the pan in the oven and crossed my fingers…just waiting to check in a few minutes to find a messy pile of cookie dough. But, in the end, much to the delight of my family, these little cookie cups actually worked.
I was so excited when they came out of the oven, still in the shape of a cup. But, would they actually come out of the cup still holding shape? I waited 15 minutes for the cookies to cool and flipped the pan over onto the cooling rack. A few taps on the bottom of the pan and out popped the cookie cups! They had actually worked.
While I was excited to have finally made these cookie bowls, they weren’t perfect and I have learned a few more tricks for the next time. First of all, regular chocolate chips are just too big. Because I was making bigger cups, I figured I was okay with using regular size chocolate chips. When forming the dough into the cups, you can only go so thin because of the thickness of the chips. This creates a very thick cookie cup and, even though they are yummy, it is just too much. (I mean, an entire cookie dough recipe only made 5 cups. The next time I make these, I will add the mini chocolate chips which will allow for a thinner cookie and a few more cups.
But regardless, these really did turn out and, even though there were parts of cookie cups left on the plate when we were full, it still made for some yummy sundaes for National Ice Cream Day!
- 1 cup salted room temperature butter
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup mini chocolate chips
- Cream together the butter and sugars in a stand mixer on medium speed for about 3 minutes
- Add the egg yolk and vanilla and mix until blended
- Add the flour and mix until a stiff batter begins to form
- Mix in the chocolate chips by hand
- Spray the inside cups of a muffin tin with non-stick spray (I used the Wilton Giant Muffin Tin, for big bowls, but a standard muffin tin would work as well)
- Pinch off a small section of dough and press into the bottom of the muffin cup. Repeat with each muffin cup
- Breaking off small sections, press dough around the sides, until the cup is completely full. Trim the dough that rises above the top edge with a knife and smooth the edge with your fingers. Repeat with each muffin cup.
- Place the muffin pan in the freezer for 30 minutes.
- Preheat the oven to 350 degrees.
- Remove the pan from the freezer and place in the oven. Cook for 15-20 minutes or until the cookie starts to brown. (You must resist the temptation to bring these out when you normally would for a soft chocolate chip cookie. If you do, the cup will not maintain shape. These need to be the crispy cookies in order to maintain your cup)
- Remove the pan from the oven and allow cookies to cool in the muffin tine for at least 15 minutes.
- Turn pan upside down into a cooking rack or cookie sheet and tap the bottom of the pan to release the cookie cups.
- Add ice cream and toppings as desired.