Servings 42 mini cookie cups
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temp
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup mini chocolate chips
- Frosting or ice cream, for filling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Add the flour, baking soda and salt and beat until combined then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour or up to 48 hours. (The longer you refrigerate the dough, the better the flavor!)
- When ready to bake, preheat the oven to 350°F. Lightly grease two nonstick mini muffin tins with cooking spray then scoop about 1 tablespoon of the dough into each cup.
- Bake the cookie cups for 10 to 13 minutes or until the cookie cups slightly crisped around the edges but still underbaked in the centers. Remove the cookie cups from the oven and using the bottom of a teaspoon or small spoon, lightly press down the centers of the cookie cups then let them cool completely in the mini muffin tins.
- Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting, melted chocolate or other desired fillings.
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