5.26.16 Chocolate Chip Cookie Cups - WFSB 3 Connecticut

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5.26.16 Chocolate Chip Cookie Cups

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Chocolate Chip Cookie Cups

These fresh baked cookie cups are perfect for milk shots or ice cream sundaes. A perfect holiday weekend project!


1 pound unsalted butter, softened

3/4 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla extract

4 cups flour

1/2 teaspoon salt

1/2  cup mini chocolate chips ( or finely chopped chocolate)

2 ounces dark chocolate

Special equipment:

parchment paper

pie weights, rice, or dry beans.


Preheat oven to 375 F.

In the bowl of stand mixer ( or with hand held mixer) cream butter and both sugars until light and fluffy. Add eggs and vanilla. Mix until well blended.

Add flour and salt. Mix just until blended.

Chill dough for at least 1/2 hour.

On a lightly floured surface, roll dough to 1/8” thickness.

Cut dough into rectangles . Place dough into non-stick popover pans. ( or jumbo cupcake pans for ice cream sundae cups) Line the bottom of each cup with additional dough. Press to secure dough.

Freeze dough in pan for approximately 1/2 hour. Cut dough flush with the tops of the pan.

Place a square of parchment into each cup. Carefully fill with rice ( or pie weights or dry beans).

Bake 20 to 25 minutes or until golden brown.

Remove pan from the oven. Remove parchment and weights. Return pan to oven and bake an additional 5 minutes.

Cool cups slightly in pan.

Carefully remove cups from the pans and cool on wire cooling racks.

Melt chocolate. Brush inside of cups with chocolate. Let dry. Fill and enjoy as desired!