Chocolate Chip Cookie Cups, Filled with Ice Cream. Individually-sized chocolate chip cookie cups make a great party dessert that will impress all your friends! My chocolate-chip cookie bowls—based on this eggless cookie dough recipe—stuck I'd love a cookie bowl right now. Filled with ice cream, of course. 😉 I can't see the header right now.

The ice cream itself actually tastes like cookie dough! Are you wondering why I call this the "ultimate" chocolate chip cookie dough ice cream? That's because we have cookie dough flavored ice.

Believe it or not this is a simple recipe just following the other ones. I think the hardest portion is to locate the best ingredients so you can enjoy the appetizing Chocolate Chip Cookie Cups, Filled with Ice Cream for your lunch with your connections or family. You can cook Chocolate Chip Cookie Cups, Filled with Ice Cream using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chocolate Chip Cookie Cups, Filled with Ice Cream

It's 1 1/2 cup of all-purpose flour.
It's 1/4 tsp of baking powder.
You need 1/4 tsp of salt.
Prepare 1/4 cup of unsalted butter, ( 1 stick ) at room temperature, ( no subsitute, for best tesults ).
You need 1/4 cup of shortening, such as crisco brand, ( no substitute for best results ).
Prepare 1/3 cup of granulated sugar.
Prepare 1/3 of light brown sigar, packed.
You need 1 of large egg.
It's 1 tsp of vanilla extract.
Prepare 1/4 cup of mini semi- sweet chocolate chips.
Prepare 10 of scoops of ice cream of choice.
You need 1/2 cup of chocolate sprinkles.
It's of whipped cream.

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife. Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid Try creaming the butter and sugar together for longer.

Chocolate Chip Cookie Cups, Filled with Ice Cream step by step

In a large bowl, beat butter, shortening and both sugars until light and fluffy, add egg and vanilla and beat in..
Combine flour with baking powder and salt in medium bowl, whisk to combine..
Add flour mixture to butter / sugar mixture and mix just until blended. Fold in chocolate chips..
Divide dough into 10 balls. Place on parchment lined platter and refrigerate until very cold, at least 2 to 3 hours..
Have ready regular standard cupcake tins. Turn cupcake tins upside down. Cover every other cupcake tin bottom with foil liners, or cut foil to fit over bottom smoothly. Spray foil liners with non stick spray..
Preheat oven to 350.
Remove balls of dough from refrigerator and roll two at a time between two sheets of parchment paper, to about 1/8 inch thick. Keep dough cold while rolling each group..
Peel dough carefully from parchment paper and drape over foil coverered tin. With floured hands, to prevent sticking, mold dough onto tin, trim bottom and fill any cracks..
Bake for 7 to 10 minutes, depending on how thick your dough was molded. They should be light golden brown..
Cool in pans for 10 minutes, then very carefully run a small sharp knife to loosen. Remove and cool completely before carefully removing foil liners..
*Note* The reason not to use all butter or subsitute margerine is that the dough will expand to much and spread off the cups. The shortening, butter combination is important. The other important step is to have the dough thoroughly chilled..
Fill each cooled cup with a small scoop of ice cream, top with whipped cream and sprinkles. Or fill with any of your own creations!.
I filled these with ice cream, but there are endless possibility's. Fill with fruit, yogurt, pudding, candy, nuts, moouses trail mix, or anything you can think of! Keep in mind if filling with wet ingredients to fill close to serving time as the cookies will soften if left to long..

The Best Chocolate Chip Cookie Recipe. Any time I make chocolate chip cookies, I'm faced with the same incredibly important and yet simultaneously terrifying decision: What type of chocolate chip Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting. Even though these chocolate chip cookie cups are good on their own, I wanted to take them one step further and fill them with fudge. It's still sitting on my counter, waiting for someone to pull it apart. I even tried dunking the pan in hot water while filling the bowl with ice cubes, thinking science would.

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