One thing I make a lot is chocolate chip cookies. They’re quick and easy and they always taste great. A while back I was in the grocery store and saw some frozen chocolate chip cookie cups that looked pretty damn good. They weren’t traditional cookies, but looked like they were made in some kind of cupcake pan. I bought them and threw them in the oven as soon as dinner was finished. They were pretty tasty but they had a little too much molten chocolate and not enough cookie. I bought them a few more times after that, until I tried to make them at home. I haven’t bought them since.
I used my regular chocolate chip cookie recipe that I’ve used for years. It’s the one recipe that I can always remember by heart. A few weeks ago I purchased this Mini Cheesecake Pan which I use for way more than mini cheesecakes. The bottoms of each comes out, so everything just pops out and there’s no worries of anything sticking. Here’s the recipe:
Chocolate Chip Cookie Cups
24 cookie cups
- 125g butter, softened
- 125g granulated sugar
- 100g dark brown sugar
- 1 egg
- 1tsp vanilla
- 220g all-purpose flour
- 1/2tsp baking soda
- 1/2tsp baking powder
- 1/2tsp salt
- 180g semi-sweet chocolate chips
Preheat oven to 350°. Butter the sides and bottom of each cup. In a separate bowl, sift the flour, baking soda, baking powder and salt. Set aside.
Beat the butter, granulated sugar and brown sugar in an electric mixer on low-medium speed until well combined. Add the egg and vanilla and beat until just mixed. Add the flour mixture and beat until just mixed. Remove the bowl from the mixer. Add the chocolate chips and mix with a spatula until evenly combined.
Using a 1 Tablespoon Scoop, add two scoops to each cup and press down slightly. Bake for approximately 15 minutes. Remove from oven and let cool before removing from pan.