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
- US Customary - Metric
INSTRUCTIONS
Chocolate Chip Cookie Cups:
·
Preheat oven to 350°F. Spray 2 regular sized muffin
tins with cooking spray.
·
Whisk together flour, baking soda, and salt, set
aside.
·
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.
·
Add flour mixture and mix until just combined.
Fold in chocolate chips.
·
Using a large cookie scoop (3 Tbsp), scoop dough
into muffin tins.
·
Bake for approximately 15 mins or until lightly
browned and mostly set (but not completely).
·
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.
·
Cheesecake Mousse Filling:
·
Whip heavy cream until stiff peaks (ideally with
a cold whisk and in a cold bowl).
·
In a separate bowl, beat cream cheese and sugar
until smooth, add vanilla and beat until smooth.
·
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).
·
Serve cold and eat within 2-3 days. Or freeze
for up to 4 weeks.
Source : livforcake.com
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