Friday, June 12, 2015

Chocolate Cookie Dough Cups

I hadn’t made a cookie cup in a while, so I came across this recipe a while back and I decided this was the week to make them. I had considered making them another time, but they take a little bit longer as you have to refrigerate the dough for an hour. On some weeknights, that extra hour is more than I have. I actually left work on time and had plenty of time to make them. It is nice that all of the cookies bake at once, and they take little time to cool.

This is a simple chocolate cookie cup, filled with mock cookie dough. I’ve made cookie dough cupcakes before, and they were very popular. The cookie dough is safe to eat as it doesn’t contain raw egg. I’m not the biggest raw cookie dough eater (which is good since I am married to someone who is), but this filling does come fairly close to the right flavor. I think maybe it needs some brown sugar, but quite close.

I ended up making 1-1/2 times the recipe listed here and made 32 cookie cups. Some of the measurements and the oven temperature may seem a little unusual, but I’m pretty sure that the measurements were converted from grams and Celsius. I use a lot of British cookbooks so I’m used to making those conversions. I think these cookies turned out really well. They do have several steps: making the dough, refrigerating the dough, shaping the dough, baking, and making the filling, but each step is easy. They are certainly worth the little bit of extra effort.

Chocolate Cookie Dough Cups
7 tablespoons butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
½ teaspoon salt

7 tablespoons butter, room temperature
3/4 cup sugar
1 teaspoon vanilla  
1 cup flour
3 tablespoons milk
1/2 cup milk chocolate chips

Make the dough: In a large mixer bowl, beat the butter, sugar, and brown sugar on medium speed until light. Add the vanilla and the egg and mix again to combine. In a small bowl, combine the flour, cocoa powder, baking soda, and salt; whisk to combine. With the mixer running on low, gradually add the flour mixture, stirring until combined. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 360 degrees. Spray a 24 cup mini muffin pan with non-stick cooking spray. (You’ll only use 20 mini muffin cups)

Remove the dough from the refrigerator and remove the plastic wrap. Shape the dough into a ball. Divide the dough in 4 quarters. Shape each quarter of the dough into 5 balls. Place one ball in each mini muffin cup. Create an indentation in each ball with a tart tamper, or the handle of a wooden spoon.

Bake for 10-11 minutes, until the cookie cup look dry on top. Reform the indentations, as the cookies puffed while baking, to ensure that there is plenty of room for the filling. Allow the cookie cups to cool in the pan for 20 minutes, and then gently remove from the pan and place on a wire rack.

Make the filling: In a large mixer bowl, beat the butter and sugar on medium until light. Add the vanilla and stir to combine. Add the flour and mix on low until combined. Add the milk, one tablespoon at a time, until the mixture is the consistency of thick frosting. Stir in the chocolate chips. Refrigerate for 15 minutes.

Shape the filling into small balls and place in the cooled cookie cups.

Recipe from Love from the Oven

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