Absolutely delectably delightful. A crowd-pleaser. Perfect for a potluck! Do I need to say more? No really I will stop here today. It is too cold – at one point it was in the negative (Fahrenheit) with wind chill and I am at my grumpiest best. So off to the recipe!
Chocolate Ganache Recipe: click here!
Ingredients: For the cookie cups (yield about 18)
(I use standard US measuring cups, have included approximate weights in grams)
(I use standard US measuring cups, have included approximate weights in grams)
- Flour – 2 1/4 Cup (280gms)
- Butter – 3/4 Cup, unsalted at room temperature (170gms)
- Brown Sugar – 2/3 Cup, tightly packed (use light or dark) (150gms)
- Granulated Sugar – 2/3 Cup (130gms)
- Baking Powder – 1/2 tsp
- Baking Soda – 1/4 tsp
- Salt – 1/2 tsp
- Eggs – 2, large at room temperature
- Vanilla – 1 tbsp
- Vinegar – 1 tbsp
- Chocolate Chips – 1 1/4 Cups, semi-sweet (220gms)
Preheat oven to 375 F (190 C). Grease a muffin tin liberally with oil and set it aside.
In a bowl, cream together the sugars and butter using a electric mixer until light and fluffy for a minute or so. Add the vinegar, eggs and vanilla to the creamed butter and sugars and mix well. In a separate bowl whisk together flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and whisk until combined. Gently fold in the chocolate chips into dough.
Now scoop out the batter using a spoon or an ice cream scoop and fill the muffin tin cups till each is about 2/3 full. Press the cookie dough gently in the shape of the cup. Bake for about 10 to 12 minutes till the edges start turning golden brown. The cookies will have puffed up. Take the muffin tin out of the oven and while it is still warm make cavities in each cookie cup by pressing down using the back of a mini ice-cream scoop or a rounded spoon. My mini sized pestle worked just fine. Let the cookie cups cool completely before taking out of pan. Before taking the cookie cups out I used a paring knife to loosen the sides before I eased them out gently.
Once the cookie cups have cooled down completely, add dollops of ganache to the cups. For Chocolate Ganache Recipe: click here!
Sprinkle with a little sea salt if you like! I love how a tiny pinch of sea salt balances out the sweetness. The husband and 5 year old do not like theirs with sea salt.
Recipe adapted from here!
fantastic idea… just love it!!!
Thank you so much Rafeeda… the internet is a beautiful place! 🙂
Can u share the ing with grams
This is wonderful idea!So simple,yet so decadent! This is definitely going to be our Sunday night,chase away monday blues indulgence this week!
Amazing creative….I just love texture. .cn u plz tll me egg replacement…I wanna try Tmmrw itself
Hi! tis seems to be an interesting recipe and simple too. I have a silly question though…after pouring the ganache the cups go back to the oven, right? if yes, for how long? also pls share the ingredients in gms as most cups differ.
Thank you.
Once you pour the ganache, you can let it set at room temperature. No more oven time required 🙂
I use standard US measuring cups. You can find easy conversion tools if you google. However for this particular recipe I have included measurements in grams for some ingredients.
Hope this helps! Thanks a bunch!