Chocolate Cookie Cups
These Chocolate Cookie Cups are the perfect indulgence for any chocolate lover.
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
Instructions
Chocolate Cookie Dough
- Preheat your oven to 350°F (180°C) with the fan assist function. Grease about 30 mini muffin cups with butter or use mini muffin liners for easy removal later. Set the muffin tin aside for now.
- In a large mixing bowl, use a hand whisk or an electric mixer to beat the softened butter and granulated sugar together until they are well combined, about 3 minutes. Once the mixture is light and fluffy, add the vanilla extract and mix again to incorporate it.
- Gradually add the dry ingredients to the butter mixture. Stir gently until the cookie dough is evenly combined and no dry patches remain. The dough should be thick and slightly sticky, ready to shape.
- Scoop about 1 tablespoon of dough and roll it into a ball. Press each ball into the bottom and up the sides of the mini muffin cups, creating a small indentation in the center. Repeat this for all the muffin cups, ensuring the dough is evenly distributed.
- Place the muffin tin in the preheated oven and bake the cookie cups for approximately 10 minutes. The cookies should be set but not overcooked. Immediately after removing them from the oven, use the end of a wooden spoon to press down gently in the center of each cookie to form a well. Allow the cookie cups to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Ganache Filling
- Place the finely chopped milk chocolate into a medium heat-safe bowl. Set it aside for a moment.
- In a small saucepan, heat the heavy cream over medium heat. Stir occasionally and watch for steam rising from the cream. Once the cream is just beginning to simmer (3 to 5 minutes), remove it from the heat.
- Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring. This gives the chocolate time to soften and melt into the warm cream.
- After 5 minutes, take a whisk and gently stir in a small circular motion. As you stir, the cream and chocolate will begin to come together and form a smooth, glossy ganache. Stop once the mixture is completely smooth and well combined.
- Once the cookie cups have cooled, it's time to fill them. Spoon about 1 tablespoon of the ganache filling into each cookie cup. Be generous to ensure each cup gets a satisfying amount of filling. You’ll want the ganache to slightly mound over the top of the cookie for a decadent bite.
- Top each ganache-filled cookie cup with colorful sprinkles for a fun and festive finish. This adds a burst of color and texture to your already delicious treats.