Chocolate
Chip Cookie Cups
These chewy Chocolate Chip Cookie Cups are truly one of the
easiest desserts you'll ever make. Filled with Vanilla Cream Cheese Mousse and
a swirl of chocolate sauce.
INGREDIENTS
- Chocolate Chip Cookie Cups:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups mini chocolate chips semi-sweet
- Cheesecake Mousse Filling:
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- chocolate sauce optional
INSTRUCTIONS
1.
Chocolate Chip Cookie Cups:
2.
Preheat oven to 350°F. Spray 2 regular sized
muffin tins with cooking spray.
3.
Whisk together flour, baking soda, and salt, set
aside.
4.
Beat butter and sugars on med-high until pale
and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and
vanilla. Beat until combined.
5.
Add flour mixture and mix until just combined.
Fold in chocolate chips.
6.
Using a large cookie scoop (3 Tbsp), scoop dough
into muffin tins.
7.
Bake for approximately 15 mins or until lightly
browned and mostly set (but not completely).
8.
Remove from oven and immediately use a small jar
or container to press firmly down in the center to create a well. Cool in pans
for 10 mins, then place on wire rack to cool completely.
9.
Cheesecake Mousse Filling:
10.
Whip heavy cream until stiff peaks (ideally with
a cold whisk and in a cold bowl).
11.
In a separate bowl, beat cream cheese and sugar
until smooth, add vanilla and beat until smooth.
12.
Fold cream cheese mixture into whipped cream.
Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl
with a toothpick. Refrigerate until set (approx. 2 hours).
13.
Serve cold and eat within 2-3 days. Or freeze
for up to 4 weeks.
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