How to Make Chocolate Chip Cookie Bowls
The minute we saw photos of Dominique Ansel’s infamous Chocolate Chip Cookie Milk Shots we knew we had to make our own version: The cookie bowl was the perfect end after creating these quick and easy dinner recipes. We determined that we would need the cookie bowls to be soft and chewy but still able to stand up to whatever we filled them with. While a difficult combination, dark brown sugar is the key to crisp and chewy cookies, so we hunted down a recipe with plenty.
We took inspiration from a chocolate chip cookie recipe from one of our favorite bloggers, Smitten Kitchen, and adapted it to make these delicious cookie bowls.
Chocolate Chip Cookie Bowls
Yield: 4 dozen mini or 18-20 large cookie cups
- ¾ cup unsalted butter, melted, plus more for greasing
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups semisweet mini chocolate chips
- Pie weights or dried baking beans
Preheat the oven to 325° F for mini muffin tins, and 350° F for larger muffin tins. Grease muffin tins well with softened butter. Cut out small squares of aluminum foil, small enough to fit inside muffin cups. You will need 1 per cup.
In a medium bowl, sift together flour, baking soda, and salt; set aside.
In another medium bowl using an electric mixer, cream together melted butter, brown sugar, and white sugar until well blended.
Beat vanilla, egg, and egg yolk into butter and sugar mixture until light and creamy.
Mix in the sifted flour mixture using a wooden spoon, until just blended. Don’t over-mix!
Stir in chocolate chips. Cover dough with plastic wrap and chill in the fridge for 1 hour or up to overnight, or freeze for 20 minutes. After licking the spoon, of course.
For mini muffin tins, scoop about 1 tablespoon dough and roll between your hands into a ball. Flatten slightly to be about the size of the bottom of the cups. Press disc into bottom of muffin cups, pressing down slightly and nudging to fit into the space without going up the sides. Repeat with remaining bottoms. If dough becomes too warm or soft, re-chill for 5 minutes before continuing.
Scoop larger balls of dough and rolls into logs with your hands. Flatten logs slightly, then wrap around insides of muffin cups. This isn’t an exact science, so add or subtract dough as needed. Press dough into cups, shaping to adhere, trying to get the dough even with the top of the cup. Be sure to try to flatten the dough against the sides, avoiding sloping into the middle too much.
Carefully fit a foil square into the center of each cookie bowl, and fill to the top with weights or beans. Bake cookies until they start to brown around the edges, 12-14 minutes for mini cups, 18-20 minutes for larger cups.
Gently remove foil and beans, then let cool for about 10 minutes. Invert muffin tin and tap bottoms to loosen cookie bowls.
Fill with ice cream, whipped cream, Nutella, peanut butter…the list goes on. Simply eat and repeat.
Hungry? Test out your cooking skills with our weekly menu. Then make these cookie bowls for dessert.
- Suzanne Lehrer
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