These cookie cups were inspired by the legendary Dominique Ansel who invented the cronut which caused snaking long lines in New York City. Everyone not only wanted to buy one, they wanted many….. Now Now Ring a bell?
Nevermind if you don’t because he did it again, spamming the world with his latest creation. The one invention that I knew I had to do when I first set my eyes on it- The Cookie Cup.
The cookie cup is basically an edible cup made out of cookie. The interior of the cookie cup is drizzled with a little chocolate so when it hardens when set, creating a sturdy base when the milk is poured into the “cup”. How innovative. You now can skip the step of dunking your oreos in milk because you can have it both in one bite. Ahhh
The recipe is so simple and uses the basic ingredients like all cookie recipes. Only difference was the recipe uses shortening rather than the usual butter. While shortening tends to yield a flakier texture, it tends to lose out on the buttery aspects. That’s why they all say when in doubt, add butter ;))
Of course you can adjust the butter to shortening ratio to determine how your cookie would turn out. 50-50 would probably be the best bet. I have not tested that out yet as this is my first time using shortening in a recipe ( other than my MMF which practically spams that) so I decided to use 100% shortening. I added in a little butter oil to compensate for the “buttery taste”. The smell was fantastic.
No Cookie Cups this time round as my cup was in the mood to hold other ingredients rather than milk. I made a shallow base cookie cup with a little red gel because Im so addicted to red velvet 🙂 Topping wise ~ time to let your imaginations run wild. To Be Continued 🙂
INGREDIENTS ( Adapted from Pop Sugar)
For the cookies:
1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips
Red gel ( a drop at a time depending on how red you want your cookie to be)
DIRECTIONS
1) Preheat oven to 350°F. Grease the mini moulds
2) In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
3)Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
4) Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures
