Ryan Scott's Chocolate Chip Cookie Cups
Ingredients
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/8 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup semisweet chocolate chips, chopped very small in a food processor
- Baking spray, for coating
Preparation
Preheat oven to 350°F.
In a stand mixer, cream butter and sugars until smooth. Add egg and vanilla, and mix until creamy.
Fold in the chopped chocolate chips (you do not want to do this on a mixer because the friction will melt the chips, do it by hand).
Roll the cookie dough into a 1 1/2-inch wide log. Spray a sheet of parchment paper and wrap the cookie dough log with the greased parchment paper. Freeze until set, about an hour.
Cut frozen dough into portions that are about 1 1/8 inch thicker than the baking cups you're using, Place portions back in the freezer, working one at the time to keep the dough chilled.
After rolling the dough to 1 1/8 inch (thickness of two nickels together), place back in the freezer to chill. This is going to make a little bit easier for you to handle the dough. Make sure to keep the rolled cookie dough in between two sprayed parchment papers.
Spray the bottom of a nonstick standard muffin tray. Take a round cookie cutter that’s about twice the size of the cup mold of the muffin tray you’re using and fit the cookie dough over molding.
Bake at for 12-15 minutes, depending on thickness. It is crucial to let cookies sit and cool still on the cup mold for about 15 minutes, otherwise they'll break when removing.
*Because they so delicate, you will have some broken cups but no worries you can use them as a garnish for whatever filling you use.