- 3 c (12 oz) Better Batter All-Purpose Flour, plus more for dusting the rolling surface
- 2/3 c brown sugar
- 1/3 c granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 12 Tbl (1 1/2 sticks) butter, melted and cooled slightly
- 2 eggs
- 1 tsp vanilla extract
- 2/3 c miniature chocolate chips
- Cooking spray
- Ice cream flavor of your choice
I used a jumbo muffin pan to make these cookie bowls and a bench scraper or large spatula to lift the dough circles.
Prepare the cookie dough.
In large bowl, or the bowl of a stand mixer, combine flour, sugars, baking powder and salt; mix well. In a small bowl combine the melted and slightly cooled butter, eggs, and vanilla; whisk until smooth. Add butter mixture to dry ingredients; mix well to form a soft dough. Mix in chocolate chips. Cover the bowl with plastic wrap and refrigerate. This cookie dough must chill at least 2 hours to firm up before rolling out.
Roll and bake.
Preheat oven to 350 degrees. Spray the jumbo muffin (6 well pan) pan with cooking spray. Set aside. After at least 2 hours of chilling, roll the dough to a 1/4-in thickness on a floured surface. Cut 4 1/2-in circles from the dough using a large circle cutter (or do what I did and find a glass storage bowl that was approximately the right size and use a knife to trace around the edge). Lift dough circles with the bench scraper or spatula and carefully fit it into each of the wells of the pan, pressing the dough evenly to the sides and bottom. Re-roll scraps. Freeze the unbaked dough circles in the pan for 10 minutes before baking. When firm, transfer the pan from the freezer to the oven and bake 12-14 minutes or until cookie cups are firm and golden brown. The dough cups may puff slightly; use a spoon to flatten them back against the pan walls. Cool completely in the pan before gently loosening from the pan to remove. Wash, dry and spray pan; repeat with remaining dough.
Fill with ice cream, mousse, or fruit as desired. Makes 12 cookie bowls.
Make ahead tip:
Makes these cookie bowls ahead and storing in an airtight container for up to two days. You can even fill them with ice cream ahead of time - just pop the scooped ice cream and cookie bowl into the freezer until just before serving.
Adapted from Bake Decorate Celebrate