CHOCOLATE CHIP COOKIE CUPS
Oh, muffin trays. What a beautiful innovation! Use it right-side-up and have delicious freshly baked muffins turn it upside down and have your life changed. The cookie crumbles differently when it’s filled with the creamy ice cream of your choosing and - do we dare say - decadent chocolate syrup and rainbow sprinkles?
Bite Me Bit
"Cookies are made of butter and love."
- Norwegian Proberb
2½ cups flour
½ tsp baking soda
¼ tsp kosher salt
1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
1 tsp vanilla extract
1 large egg
1 large egg yolk
2½ cups milk chocolate chips
Ice cream, sundae sauce, sprinkles
1) Preheat oven to 350°F. Coat the underside of 2 muffin tins with non-stick cooking spray.
2) In a medium bowl, combine flour, baking soda and salt.
3) Using an electric mixer, cream together butter, brown sugar and sugar on medium speed until well blended. Beat in vanilla, egg and egg yolk until light and fluffy. On low
speed, add flour mixture and chocolate chips, mixing just until flour disappears.
4) Mold cookie dough around the outside of sprayed muffin ti
n cups and bake for 10 -12 minutes. Cool completely before removing. Fill with ice cream and garnish with sundae
sauce and sprinkles.