Toffee Cream Cookie Cups
Who wants a toffee-filled triple chocolate chip cookie cup? I do.
Utensils: One or two 12-hole muffin tins (if you only have one tray you might need to cook the cookies in two batches), electric hand or stand mixer with whisk attachment or a good old fashioned handheld whisk, wooden spoon, sieve, ice cream scoop (not essential), small jar /container / shot glass (to use to make the cookie cup shape), cooling rack, jug.
Top Tip: Buy double the ingredients. You will want to make these again. Promptly after you've devoured the first batch.
Triple Chocolate Chip Cookie Cups
150g unsalted butter, melted
125g soft light brown sugar
100g granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
300g plain flour
1/2 teaspoon bicarbonate of soda
100g dark chocolate chips
100g milk chocolate chips
100g white chocolate chips
200ml double cream (soured cream also works a treat if you want the toffee to be a little less sweet)
200g chewy toffees
Makes: 14 cookie cups
1. Make the cookie cups: Preheat the oven to 170°C and liberally grease the holes of one or two 12-hole muffin tins (if you only have one tray you might need to cook the cookie cups in two batches or just make 12 and freeze the remaining cookie dough) using sunflower oil or cooking spray (I use coconut oil cooking spray).
2. Melt the butter in short bursts in the microwave or in a saucepan over a low heat. Once melted, put to one side and allow to cool a little. Meanwhile, mix the brown and white sugars together in a large bowl.
3. Pour the melted butter over the sugars and beat together using an electric hand or stand mixer with whisk attachment if you have one, or a handheld whisk.
4. Add the egg, egg yolk and vanilla extract and beat together until the mixture becomes light and creamy. On low speed, slowly mix in the plain flour (I sifted the flour into the bowl using a sieve to make sure the cookie dough didn't have any lumps) and bicarbonate of soda until just combined. Finally, slowly stir in the dark, milk and white chocolate chips using a wooden spoon.
5. Divide the cookie dough evenly between 14 muffin holes (or 12 and freeze the remaining cookie dough). I used a traditional ice cream scoop to do this but you could just use a large tablespoon to place heaped spoonfuls of cookie dough into the muffin holes instead. If cooking in two batches, keep the bowl of cookie dough in the fridge between batches.
6. Bake for 20 minutes until they look lightly browned in colour and mostly set, but not completely. Remove from the oven and leave to cool in the tin on a cooling rack for about 2-3 minutes.
7. Once cooled for 2-3 minutes, use a small jar, container or shot glass to press firmly down in the centre of each muffin hole to create a well in each cookie. If you are having trouble with your jar / container / shot glass sticking to the warm cookie making it hard to remove, wrap your implement in a layer of cling film. This seems to stick less to the cookie, allowing you to easily remove your implement without pulling the bottom or sides of the cookie cup with it.
8. Leave the cookie cups in the tin to cool completely before removing them and placing on a cooling rack. If you have trouble getting the cookie cups out of the muffin holes, leave them in the tin and place in the fridge for an hour until the cookies are firm to the touch. Then slip the edge of a knife or palette knife down the side of each muffin hole to loosen the cookie cups. Once you have done this, the cookie cups should pop right out.
9. Make the toffee cream: Place the double cream into a small saucepan over a low heat. As the cream starts to warm up add the toffees and slowly stir the mixture continuously until the toffees have fully melted into the cream. Do not allow the mixture to boil.
10. Pour the hot toffee cream into a jug for easy pouring and then carefully pour the mixture into each cookie cup. Allow the toffee cream to cool in the cups before placing them in an airtight container in the fridge until you are ready to devour them all.
11. Don't share them. Eat them all. Commence making your second batch.
Storage: Store in an airtight container in the fridge for up to 5 days. Remove from the fridge and allow to warm up a little before eating if you can manage to wait long enough. Can also be frozen for up to 4 weeks.