As summer winds down to a close, Christine brings us another Pink Carnation-themed treat… chocolate chip cookie ice cream bowls, in honor of The Garden Intrigue‘s American heroine, Emma Morris Delagardie.
There’s something about August and ice cream that just go together like chocolate chip and cookie….
Now over to Christine!
The hot days of summer are finally (hopefully?) winding down to an end, and why not celebrate with a big bowl of ice cream… a cookie bowl, that is. To honor The Garden Intrigue‘s American heroine, Mme Emma Delgardie, we bring you chocolate chip cookie bowls. Earlier this year, chocolate chip cookie shot glasses became pretty hot, but I’m not one to stand in line for 4 hours for any kind of fad food (I made ramen burgers… good, but not stand in line for any amount of time good). I found a recipe for the shot glasses and decided to adapt it to make ice cream bowls.
If you haven’t seen the epic Pinterest Fail for chocolate chip cookie bowls, this is a great collection of images. Unlike the Pinterest recipes, this one calls for making the bowls inside a pan, not outside.
This recipe comes from Wanna Come With?
1 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 to 1 1/2 cups semisweet chocolate chips
a little more chocolate to melt for inside of bowls
1. Whisk together flour and salt and set aside.
2. Beat butter and sugars together on medium speed until light and fluffy.
3. Add vanilla and egg yolk.
4. On low speed, add in dry mixture until just combined.
5. Separate dough into two balls then roll out until just under 1/4 inch thick. The dough was just a little crumbly so I found it easiest to alternate between rolling and smashing.
6. Refrigerate at least half an hour.
7. Preheat oven to 350 degrees and grease whatever pan you choose to use.
8. Cut out rough pieces and line the inside of the pan (in my case, large muffin tin). It’s ok if the pieces overlap, just be sure to press them down. Don’t be too concerned with making them “pretty.” When I took the dough out of the fridge, it was crumbly and tough to handle. It took a few minutes to warm them up to a temperature where they were pliable. There was a lot of breaking off chunks and mashing them together involved. As long as you don’t have any holes in the dough, it’ll all melt together in the oven anyway. Try to make it as even as possible all the way around so each cup cooks evenly.
8a. Use any leftover dough to make delicious cookies! This recipe was designed for cookie cutter use. I had the perfect amount to fill a 6-cup large muffin tin.
9. Bake for 13-17 minutes. The edges will start to brown when they’re ready. Be careful not to under-bake.
10. Remove from the oven and let cool. The recipe says about 15 minutes. She also notes that the bottoms puffed up a bit so she pushed them back down before they cooled completely. After they’re cool enough to handle, remove from pan.
11. Melt the remaining chocolate in the microwave or double boiler.
12. Line the inside of the cookie bowls (or glasses, cups, whatever) with a thin layer of chocolate. You don’t want too much chocolate, just enough to coat the inside of the bowls to prevent leaks. The sides aren’t so much a concern – just the bottom.
13. Cool chocolate completely then fill with the treat of your choice!
Well, 50% of my 6 bowls survived. The other 3 fell apart while coming out of the tin. I think they were too thick. Since the bottoms were so thick, I decided to skip the layer of chocolate. I think there’s little risk of anything melting through these.
Next time I would definitely let the dough sit for a couple of minutes after coming out of the fridge. The ones that were made with the more pliable dough were definitely more likely to make it out in one piece. But the ones that fell apart are still delicious cookies – my husband had a literal fork in them within minutes of them hitting the “reject” plate.
Happy end of summer!
Thank you so much, Christine! Chipwiches are one of my favorite summer treats (thank you, Trader Joe’s!), so I know I’m going to love these….
What kind of ice cream would you pair with these?