Sunday, 10 June 2012

Chocolate Chip Cookie Dough Cups

It's no secret that I love cookie dough...and cookies. But together? A whole new level of yummyness. Want to eat cookie dough but want baked cookies at the same time? Try a cookie cup, filled with cookie dough - it's immense. Chewy, gooey, chocolaty, and the best of both worlds. Shelly from Cookies & Cups is a genius. 

Chocolate Chip Cookie Dough Cups
(Cookies & Cups)
makes 24

for the cookie cups:
1 cup butter (at room temperature)
1 cup brown sugar
1/2 cup white sugar
2 eggs
3 tsp vanilla
1 tsp baking soda
1 tsp salt
2 and 1/2 cups flour
2 cups semisweet (I used milk) chocolate chips

for the cookie dough filling:
1 cup butter (at room temperature)
1 cup brown sugar
1/4 cup milk
2 tsp vanilla
2 cups flour
1 tsp salt
2/3 cup chocolate chips, optional 

Preheat the oven to 180C/350F. Line two muffin tins with cupcake cases. Combine the butter and sugar, then mix in the egg and vanilla until smooth. Add the flour, baking soda and salt and mix until just combined. Fold in the chocolate. Fill the cases with around 2 tbsp of dough each and bake for 12 minutes until they start to brown. As soon as they come out the oven, push in the centres with a spoon and leave in the tins for 10 minutes, then place on a wire rack to cool completely. 

make the cookie dough filling:
Combine the butter and brown sugar, then mix in the milk and vanilla. Gradually add in the salt and flour. The original recipe says to beat for around 25 seconds, but I only mixed until combined. Mix in the chocolate chips then pipe or spoon into the indentations of the cookie cups. You can make the filling's consistency to your preference by adjusting the amount of milk. 

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