Print

Chocolate Filled Cookie Cups

Chocolate chip cookies made into mini cups and filled with a rich chocolate ganache
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 36 cups
Author Sam Merritt

Ingredients

  • 1 cup butter melted and then cooled for at least 5 minutes melted and then cooled for at least 5 minutes -- 226g
  • 1 cup light brown sugar tightly packed 200g
  • 3/4 cup sugar 150g
  • 2 eggs + 1 egg yolk room temperature preferred
  • 1 ½ teaspoon vanilla extract
  • 2 1/2 cups all purpose flour 285g
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 /2 teaspoon baking powder
  • 3/4 cup mini choc chips 125g

Ganache:

  • 2 cups semisweet chocolate chips 340
  • 1/2 cup heavy cream 120ml
  • 2 Tablespoons butter
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon bourbon optional
  • 1/4 teaspoon salt
  • flaky sea salt for sprinkling - optional

Instructions

  • Preheat oven to 350F (175C) and prepare two 24-cavity mini muffin tins by spraying with baking spray or lightly greasing and flouring.
  • Combine melted (cooled) butter and sugars in a large bowl, stir well.
  • Add eggs, and egg yolk one at a time, stirring well after each addition.
  • Stir in vanilla extract.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.  
  • Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
  • Use a 1½ Tbsp-sized cookie scoop to drop batter into prepared muffin tin wells.
  • Bake on 350F (175C) for 18 minutes or edges are just beginning to turn golden brown.
  • Allow cookie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each cookie).
  • Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.  Prepare your ganache.

Ganache

  • Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
  • Stir frequently until chocolate is completely melted and mixture is smooth.
  • Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
  • Allow mixture to cool slightly at room temperature, about 10 minutes.
  • Use a small spoon to pour ganache into the indent of each brownie.
  • Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).