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Double Chocolate Chip Cookie Cups
Not only do double chocolate chip cookie cups have twice the chocolate, but they’re a dessert cup that holds ice cream and candy too!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
14
minutes
minutes
Rest time
5
minutes
minutes
Total Time
29
minutes
minutes
Servings
16
cups
Calories
180
kcal
Author
Marjory Pilley
Ingredients
½
cup
butter
or vegan substitute
½
cup
sugar
½
cup
brown sugar
packed
1
egg
or egg replacer
1
teaspoon
vanilla
1 ½
cups
unbleached all purpose flour
or whole wheat pastry flour
1
teaspoon
baking soda
¼
teaspoon
salt
⅓
cup
cocoa powder
½
cup
mini chocolate chips
Instructions
Preheat oven to 375 degrees.
Cream the butter and sugars in a large bowl.
Add egg and vanilla to bowl and combine.
Add flour, baking soda, salt and cocoa and combine.
Fold in chocolate chips.
Roll dough into balls about 1 ½ inches round.
Press dough into a muffin tin coated with cooking spray.
Bake for 8 minutes.
Remove from oven and use spoon to gently press the dough against the sides of the muffin tin.
Return to oven and cook for 4-6 minutes more.
Allow cookies to cool for about 5 minutes or until firm and then move to a baking rack to finish cooling.
Fill cups with ice cream and candy!
Notes
Make it vegan by using egg-replacer. We use a mixture of 1 teaspoon baking powder, 1 Tablespoon water and 1 Tablespoon vinegar.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
26
mg
|
Sodium:
165
mg
|
Potassium:
52
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
205
IU
|
Calcium:
20
mg
|
Iron:
1
mg