Happy First Week of November! We have some exciting news! Well – exciting to us because we LOVE food! Monday was cook something bold day. Bold can have different meanings for different people, so then, what is bold in your eyes? Does bold mean getting a little adventurous by thinking outside of the box with your go-to weeknight recipe? Or does that mean you’d like to challenge yourself with a super fancy crème brulee? It’s whatever you feel comfortable doing! Step out of your comfort zone with the recipe below. We promise you … it will not disappoint. The recipe below was inspired by Dominique Ansel Bakery in New York, and has always been something we’ve wanted to try! Today we are making cookie cups filled with your choice of milk. This recipe is super flexible because you can use just about any kind of recipe for the cookies, just make sure you allow time them to be refrigerated for at least a half an hour; this prevents them from breaking when you remove them. It is so worth it though; milk just tastes better when you know there’s a cookie waiting for you at the end!
Here is what you will need (makes about a dozen cookie cups):
Oven-safe molds, such as stainless steel shot glasses or a popover pan
Small circle cookie cutter
1 cup unsalted butter
1/3 cup granulated sugar
½ cup light brown sugar
1 large egg yolk
2 teaspoons pure vanilla extract
2-1/2 cups all-purpose flour
½ teaspoon salt
1-1/2 cups semi-sweet chocolate chips
1. In a medium bowl, whisk together your flower and salt until combined.
2. In a stand mixer bowl, beat the butter and sugars together on medium speed until it is light and fluffy, for about 3-4 minutes.
3. Add the egg yolk and vanilla and beat to incorporate.
4. Turn the mixer down to low and add the dry ingredients. Mix until they are just barely combined. Remove the mixer and knead in the echolocate chips by hand. Distribute evenly.
5. Divide the dough into two portions and roll each portion out onto parchment or wax paper. Try to make them about 1/4” thick.
6. Stack the 2 pieces (paper included) onto a baking sheet and refrigerate for at least 30 minutes or even overnight.
7. When you are ready to bake your cups, preheat your oven to 350 degrees.
8. Grease your molds by brushing the insides with shortening.
9. Remove one of the dough pieces from the fridge at a time, use a small circle cookie cutter to create a shape for the bottom of the cup. Then cut out multiple strips slightly more than the height of your mold to create the sides.
10. Drop the cut-out circle into the bottom of the mold, then press the strips unto the mold, along the sides, slightly overlapping the bottom to create a seal. Continue adding the strips pressing them together, working your way around the mold until you you’ve created a complete cup shape.
11. Bake for 13-17 minutes. Once they are done, let them cool completely.
12. Finally, melt the remainder of your chocolate chips, pour some into each of your cookie cups and swirl around until the sides are coated. Make sure there isn’t any cookie exposed! Let the chocolate dry and serve with milk!
Now it’s time to ENJOY! Make sure to send pictures of your BOLD desserts to firstname.lastname@example.org. The most creative photo will be posted on our instagram page for fun!