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Kentucky Derby Pie Chocolate Chip Cookie Bars By Half Baked Harvest

Kentucky Derby Pie Chocolate Chip Cookie Bars, for those times when you just can’t decide between a chocolate chip cookie and a slice of pecan pie. 46 more words

via Kentucky Derby Pie Chocolate Chip Cookie Bars. — Half Baked Harvest

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

The Cookie Cup

By Byron Talbott

Watch how -to video 👇🏻

 

INGREDIENTS:
2 1/4 cup all purpose flour
1 whole egg
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup dark chocolate chips (plus extra for the inside of the cup)
pinch of salt
Whole milk

Read more at http://www.byrontalbott.com/?s=cookie+cup

Mini Hot Chocolate Cookie Cups 😋😋😋😋😋😋😋😋😋😋

 

Ingredients:

  • 1/4 cup melted butter
  • 1/4 cup Ap flour
  • 3 egg whites
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/4 cup melted chocolate

Instructions:

  1. In a mixing bowl add 3 egg whites, a pinch of salt, and 1 cup sugar. Whisk for 1 minute.
  2. Add in 1/4 cup melted butter, 1 tbsp vanilla extract, and 1/4 cup AP flour (half at a time) while whisking.
  3. Whisk until the batter is completely lump free, or for about 2 minutes. After that cover it with plastic and allow is to rest in the fridge for 3-6 hours.
  4. Make a simple stencil (I used a manila folder) for a 3.5” x 8” rectangle. Place it on top of a silpat lined sheet tray.
  5. Once the batter has set up, remove it from the fridge and smear it from edge to edge of the stencil. After that, gently peel away the stencil being careful not to smear the batter.
  6. Bake at 350F for 7-10 minutes, or until it’s a light golden brown.
  7. Remove from the oven, quickly remove the silpat from the tray (to stop the cooking process), and drizzle melted dark chocolate over half of the cookie.
  8. Quickly roll it all the way around a rolling pin (shot glass thickness) and gently slide it off. Repeat the process until you have about a 1/4 cup of batter left.
  9. On a silpat lined baking sheet, dollop of few circles of the leftover batter onto the silpat. Bake for for about 7 minutes, or until the outer edges are golden brown.
  10. Trim down one edge of each cookie cup so that they stand up straight. Gently press them into the dollops of baked batter.
  11. Let these cool for about five minutes, and gently trim the excess cookie from the base of the cookie cups.
  12. Pour a little melted chocolate to the bottom of the cookie cups, giving this a few gentle taps to make sure it settles to the bottom of the cup. Smear the remaining chocolate around the inner walls of the cookie cup to ensure they’re sealed and ready for liquid.
  13. Refrigerate for 30 minutes and they’re ready! Pour hot chocolate into the cookie cups, drink, and bite in! Enjoy.