COOKIE CUPS

“I had previously heard the ‘Legend of the Cookie Cup,’ a cookie so incredible that you could drink milk from it.  I had my dream, but I had to be patient.  I needed to wait until I had the right tools.  Then came last Sunday, Father’s Day.  There waiting for me, a gift beyond measure.  A popover pan, the last tool needed to realize Cookie Cup magic.  I went to work.  Methodical.  Measured.  Taking each step one at a time.  Then…  behold!  A dream realized.  The Holy Grail of Cookies within my grasp.  The Cookie Cup was mine!

This cookie is a delightful mixture of chocolate chip and shortbread, which creates the perfect vessel for holding milk.  Take a sip.  Take a bite.  Repeat.  Enjoy.  Note that this recipe creates six very substantial cookies, so save room for dessert.”

 

Cookie Cup Ingredients

1 cup Shortening

½ cup Brown Sugar

1/3 cup Sugar

1 Egg Yolk

2 teaspoons Vanilla Extract

2 cup Flour

½ teaspoon Salt

1 cup Mini Chocolate Chips

 

Lining Ingredients

1/2 cup Chocolate Chips

1 Tablespoon Shortening

 

Filling Ingredient

Milk (cold, of course…  don’t forget the milk)

 

Cream the shortening and brown sugar.

Mix in the egg yolk and vanilla extract.

Mix in the flour and salt.

Stir in the mini chocolate chips.

Grease a 6 cup popover pan.

Push the dough to the interior sides of each popover cup.  The dough should be at least ¼ inch thick along the sides and bottom of each tin.

Chill in refrigerator for 30 minutes to allow dough to set.

Preheat oven to 350 degrees.

Bake for 20 minutes.

Allow cookie cups to rest in the popover pan on a cooling rack for 20 minutes.  It is important to let the cookie cups cool in the popover pan or else they will crumble upon removal.  Don’t worry, once cooled for 20 minutes, they leave their tin just fine.

Melt together the chocolate chips and shortening by microwaving for 30 seconds and alternating with stirring, until just melted.

Remove the cookie cups from their popover tins.

Fill each cookie cup about ½ way full with the melted lining chocolate.

Swirl the chocolate around the interior of the cookie cup until their interior is completely lined with chocolate.  This chocolate lining will enable the cookie cup to hold milk without falling apart.

Pour out the excess chocolate from the interior of each cookie cup.

Place in refrigerator to set for 20 minutes.

Fill your cookie cups with cold milk and enjoy!

 

Makes 6 cookie cups.

Revised Source:  “Milk & Cookie Shots” by Pop Sugar Food, as seen on YouTube #EatTheTrend

Special Thank You to James Carlin and Lisa Morgan Gessner, who both encouraged me to embark on my quest for the Holy Grail of Cookies…  the Legendary Cookie Cup.

A family that drinks milk from cookie cups together (each with their own individual cookie cup and not one large cookie cup shared by all), stays together.