Jumping on the bandwagon - Cookie Cups

July 16, 2014

Dominique Ansel struck again. After the hugely successful cronuts, now he's offering cookie shots! Why hasn't anybody thought about this before? So simple yet so brilliant. Simple joys. And just like the cronuts, a lot of bakeries and home purveyors at home (in the Philippines) now offer their own versions of this new food fad.

I was hesitant to try this because I didn't have the "correct" pan with shot-glass-sized cups until I saw this video by Byron Talbott. He used a MUG to create his cookie cup. The bigger the better: bigger cup = more milk + more chocolate = yummier. I did not want to risk breaking my mugs in the oven so I got myself this king-size muffin pan from Amazon and boy was I surprised to see how big this really was! And so I set out on a mission to create my own cookie cups!

Most recipes that I saw use shortening instead of butter for the cookie cups - shortening has less water than butter so I figured this is to prevent the cookies from spreading while they're baking and preserve their shape. Also, the recipe needs to be one for crispy, not soft or chewy, cookies. In fact one of the video recipes I watched said that the resulting dough has a shortbread-like consistency (I've never baked shortbread before). Well, I had to use butter because I had a lot of butter in the fridge and didn't want to buy shortening just for this little project and I was in luck because Byron Talbott's recipe uses butter.

My first attempt was not quite successful - the batter dripped down the bottom of the pan while baking, and although they still formed cups, the base was too thick and so were the "sides". I have no idea how Byron kept the shape of the cookie in his mug. Anyway, on my second attempt, I tweaked the baking method and "blind baked" the cookie cups and it was a success!

Soy milk and cookies - in lieu of our usual hot chocolate, we had the cookie cups for breakfast last weekend. So good especially with COLD soy milk. I think these cups will be great with ice cream too. Haha! Stack 'em calories. Too bad we didn't have ice cream then, maybe on our next cheat day. :) That's me on the second photo just to show you how big the cookie cup is.

King-size Chocolate CHip Cookie Cups Print Recipe
Recipe adapted from Byron Talbott, makes 6 king-size cookie cups
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup or 1 stick salted butter
  • 1 whole egg
  • 1/2 cup mini semi-sweet chocolate chips or finely chopped dark chocolate - make sure not to use large chunks to prevent holes in the cups
  • 1 cup chocolate, melted - for lining the cookie cups
  • any kind of milk - for filling the cups
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream the butter, granulated sugar, and brown sugar in a mixer until light and fluffy.
  3. Add the egg and mix just until combined.
  4. Add 1/3 of the flour and mix just until combined. Repeat for the remaining flour. Fold the chocolate chips in the dough last.
  5. Divide the dough into 6 cups. Form the cups, like playdoh (hehe), in a king-size muffin pan. After forming the cups, line them with wax or parchment paper and fill with uncooked rice.
  6. Bake in the oven for 12 minutes. Take the pan out of the oven and carefully remove the rice and parchment paper. Put the pan back in the oven and bake for another 5 minutes or until golden brown.
  7. Let the cookie cups cool completely before lining with melted chocolate. Pour melted chocolate into each cup and using a brush or a spoon, make sure all nooks and crannies are covered with melted chocolate. Pour out excess melted chocolate. Let the chocolate harden and cool completely before filling with milk. You can place the cups in the fridge to set the chocolate.

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