Chocolate Cookie Cups
Craving a sweet treat that combines the richness of chocolate and the crunch of a cookie cup? Look no further! These Chocolate Cookie Cups are filled with a smooth milk chocolate ganache, making them the perfect bite-sized indulgence. Whether you're hosting a party or simply satisfying your own sweet tooth, these cookie cups are sure to impress.
Ingredients
For the Chocolate Cookie Dough
- ½ cup (4 oz/115 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 1 teaspoon vanilla extract
- 1½ cups (7½ oz/213 g) all-purpose flour
- ⅓ cup (1 1/3 oz/37 g) cocoa powder
- ¼ teaspoon baking soda
For the Milk Chocolate Ganache Filling
- ¾ cup (4½ oz/128 g) milk chocolate, finely chopped
- 1 cup (8 fl oz/240 ml) heavy cream
- Sprinkles, for decorating (optional)
Instructions
Make the Cookie Cups
- Preheat your oven to 350°F (180°C) with the fan assist option. While the oven is heating, butter about 30 mini muffin cups. Set them aside for later use.
- In a large bowl, use a hand whisk or electric mixer to beat together the softened butter and granulated sugar until blended. This should take about 3 minutes. Then, whisk in the vanilla extract for an extra boost of flavor.
- In a small bowl, combine the all-purpose flour, cocoa powder, and baking soda. Once mixed, fold these dry ingredients into the butter-sugar mixture. Stir until evenly combined, creating a rich and smooth chocolate dough.
- Scoop out level tablespoons of the cookie dough. Roll each scoop into a ball and press it into the bottoms and up the sides of the prepared muffin tin. This will form the base and walls of the cookie cups. Make sure the dough is evenly distributed to ensure a nice cup shape once baked.
- Place the muffin tins in the preheated oven and bake for approximately 10 minutes, or until the cookie cups are set. The edges should be firm, but the centers will still be soft.
- As soon as the cookie cups come out of the oven, immediately press an indentation into the center of each cookie with the end of a wooden spoon or similar tool. This will create space for the milk chocolate ganache filling. Let the cookie cups cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Ganache Filling
- Start by finely chopping the milk chocolate into small pieces. Place the chopped chocolate in a medium heat-safe bowl and set it aside for later.
- In a small saucepan, warm the heavy cream over medium heat until it just begins to steam and simmer, about 3 to 5 minutes. Be sure to keep an eye on it to prevent the cream from boiling over.
- Once the cream is steaming, pour it over the chopped milk chocolate. Let the mixture sit for 5 minutes to allow the heat from the cream to soften the chocolate.
- After 5 minutes, use a whisk to gently stir the chocolate and cream together. Start in the center of the bowl and use small, circular motions that gradually get larger to incorporate all of the cream into the chocolate. Continue whisking until the mixture is smooth and glossy.
- Spoon about 1 tablespoon of the milk chocolate ganache into the center of each cooled cookie cup. The ganache will fill the indentation made earlier, creating a rich, decadent filling. If desired, sprinkle some colorful sprinkles on top for a festive touch.
- Once all the cookie cups are filled, place them in the refrigerator and allow the ganache to chill and set for about 90 minutes. This will ensure the ganache firms up and holds its shape.