Chocolate Chip Cookie Cups
Enjoy your milk and cookies all at once with this fun chocolate chip cookie shot.
- Cookie Dough
- Oil for spraying pan
- 1 cup (250 mL) plus 2 tbsp (30 mL) all-purpose flour
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) baking powder
- ½ tsp (2 mL) salt
- ½ cup (125 mL) butter (1 stick), room temperature
- ¼ cup (60 mL) plus 2 tbsp (30 mL) brown sugar
- ¼ cup (60 mL) plus 2 tbsp (30 mL) granulated sugar
- ½ tsp (2 mL) vanilla extract
- 1 egg
- 1 cup (250 mL) semi-sweet chocolate chips
- Chocolate Shell
- ½ cup (125 mL) semi-sweet chocolate chips
- ½ tbsp (7 mL) coconut oil
- ½ cup (125 mL) milk
Combine the flour, baking soda, baking powder, and salt in a mixing bowl. In another bowl, beat the butter, brown sugar, and granulated sugar until the mixture is creamy.
Add the vanilla and egg to the sugar mixture and beat until well combined. Slowly add in the flour mixture, beating until combined. Stir in the chocolate chips and use the Medium Scoop to add a heaping scoop into each well of the pan.
Bake for 10–12 minutes and allow the cookies to cool for 5 minutes.
Use the round Boat Press to make a well in the cookies.
For the chocolate shell, melt the chocolate chips and coconut oil in a 1-cup (250-mL) Silicone Prep Bowl for about 1 minute.
Use the Chef’s Silicone Basting Brush to brush the melted chocolate on the inside of each cookie cup and allow it to cool, or wait until the chocolate hardens.
Pour about 1 tbsp (15 mL) of milk into each cookie cup.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 cookie cup): Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 43 g, Fiber 0 g, Sugars 30 g, Protein 4 g
If you’re using store-bought dough, divide the cookie dough into 12 even slices. Spray the Muffin Pan with oil using the Kitchen Spritzer. Distribute the cookie dough into the wells and bake for 15–17 minutes, or until the cookies are puffed and lightly browned along the edges.