Description
Chocolate chip cookie cups with rich, homemade chocolate ganache filling. Perfect for parties, holidays, or a special treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (milk chocolate, semi-sweet, or a combination)
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate, finely chopped
- Sprinkles
- Mini chocolate chips
- Chopped nuts (walnuts, pecans, etc.)
- Sea salt flakes
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes (or up to overnight).
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin very well.
- Scoop out approximately 2 tablespoons of cookie dough per muffin cup. Roll into a ball and gently press into the bottom and up the sides of the muffin cup, creating a well in the center.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookie cups cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Place the finely chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for about 1 minute.
- Gently stir until the chocolate is completely melted and the ganache is smooth and glossy. Microwave in 15-second intervals if needed.
- Let the ganache cool slightly at room temperature for about 15-20 minutes (optional).
- Once the cookie cups are completely cool, fill each cup with the chocolate ganache.
- While the ganache is still soft, sprinkle with your favorite toppings (optional).
- Chill the filled cookie cups in the refrigerator for about 30 minutes before serving (optional).
- Serve and enjoy!
Notes
- Use room temperature butter and eggs for best results.
- Don’t overmix the dough.
- Chilling the dough is recommended.
- Grease the muffin tin well.
- Use high-quality chocolate for the ganache.
- Adjust baking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes