The OMG of cookie cups, chewy, soft and crunchy, and oh my, don't they look soooo cute too! -
This will be your favourite all time cookie dough recipe for cookie cups for sure. They are simple and everything you need and while I do use the NY cookie recipe for cups that I need to have the height on, these you dont.
The recipe below is for the cookie dough itself, I will add a whipped ganache recipe at soon and link it here when ready.
Ingredients
- 100g Caster Sugar
- 150g Brown sugar
- 1 x Eggs 1 x egg yolk
- 175g Butter
- 275g Self Raising Flour
- 100g chocolate chips (Any flavour also optional)
- 1/4 tsp Bi carbinated soda
- 1 tsp baking powder
Equiptment
- Cupcake tin
- Mixing bowl
- Spoon / Fork
- Cupcake cases
- Whipped Ganache
- Runny ganache
- Fruit
- Chocolate
To Serve
On its own or why not try out one of the following:
- Warm with ice cream
- Chocolate sauce drizzled with hazlenuts
- Extra fruit
Steps
- Add you room temperature butter and both sugars to a bowl and mix.
- Then add your eggs and combined.
- Add the flour, bi carbinated soda and baking powder to the bowl and mix again. Depending on how soft your butter was, will depend on the texture of your mixture now. It may seem dry or wet, either way for this recipe both will be fine.
- Add your chocolate chips or other ingredients to the mix and combined.
- Prepare your cupcake tray with the cupcake cases then devide the dough into the 12 cases.
- Bake at 175c for around 10 minutes.
- Once risen and golden brown, remove them from the oven and place on the side to cool for around 5 (ish) minutes. Now some of the cookies cups should sink in the middle but what I like to do is use a small ice cream scoop, melon baller or something like that to gentle push a hole into each cup while they are still in the tray, leaving plenty of room for your filling. A teaspoon will also do the same job.
When you are ready you can remove them from the tray, once fully cooled, remove the cupcake cases being careful not to press the sides in to hard.
You can eat them how they are, fill them with cream, ganache, caramel and so much more. You can freeze them as they are, ready for another occassion, the choice is yours.
