I first made these delicious chocolate chip cookie cups years ago for a dinner and our guests were completely impressed with the “ice cream bowl made from a chocolate chip cookie!” Little did they know it took about 10 minutes to prepare – and that I baked them way in advance which made the dessert easy to pull together while we visited.
I suppose I could’ve titled this confection “chocolate chip cookie a la mode” since it’s that, too – the cup shape of the cookie pretty much demands a scoop of ice cream. It’s waiting – no, begging for it. Don’t believe me? Look at this:
Fresh out of the over, the cookie cups look nice and puffy, but as they cool the centers sink – just like they’re supposed to! And that indentation just screams, “put ice cream here,” don’t you think? It makes a perfect little bowl for a scoop of vanilla or whatever flavor you’d like with your cookie.
And drizzled with homemade chocolate syrup, it makes such a pretty presentation – your guests and family will never realize it’s just a cookie with ice cream plopped on top. Easy? Check. Fun? Absolutely. Special? That, too. Best of all? Yummy.PRINT
Chocolate Chip Cookie Cups
- 1/2 c. butter, melted
- 3/4 c. brown sugar
- 1 egg
- 1-1/2 tsp. vanilla
- 1 c. whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 c. chocolate chips (preferably dark)
- ice cream & chocolate sauce for serving (I use this easy homemade chocolate syrup)
- Heat oven to 350 degrees. Butter the bottoms of 12 regular-sized muffin cups and set aside.
- Mix melted butter and sugar together. Stir in egg and vanilla until fully incorporated.
- Add flour, soda and salt and mix. Stir in chocolate chips.
- Divide batter evenly between the muffin cups (each should be about 1/2 full) – no need to smooth out, they’ll level as they bake.
- Bake 10-12 minutes until lightly brown and puffy.
- Cool in tin 30 minutes to 1 hour until the cookie cups centers have sunk, creating the ‘cup’ for ice cream. Remove cups from tin, loosening with a knife or thin spatula, and continue cooling on a wire rack.
- Serve with a scoop of ice cream drizzled with chocolate syrup.
Makes 12 cookie cups
Note: The cups freeze beautifully – take out in the morning to thaw for an evening meal.