Chocolate Cookie Cups Recipe
Here are simple instructions on what to do and how to make Chocolate Cookie Cups. I just love Dessert recipes and this dish is my only favorite amongst them. The goodness of Eggplant Eggs makes Chocolate Cookie Cups a great treat. You will definitely come back and thank me for sharing this Chocolate Cookie Cups recipe.
Ingredients
1 square semisweet chocolate
4 tablespoons butter or margarine softened
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
2 egg whites, at room temperature
Directions
1. Prepare Chocolate Cookie Cups: In heavy 1-quart saucepan over low heat, heat semisweet chocolate until melted, stirring often.
2. In large bowl, with mixer at low speed, beat butter or margarine and sugar just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; beat in flour, vanilla, and melted chocolate.
3. Preheat oven to 425°F. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. With rubber spatula, gently fold beaten egg whites into chocolate mixture.
4. Onto greased cookie sheet, spread about 2 tablespoons batter into 6-inch round. Bake cookie about 3 minutes or until lightly browned around edge. Remove cookie sheet from oven and, with pancake turner, quickly loosen edge of cookie. With hands, carefully lift cookie from cookie sheet; place over an inverted glass, at least 3 inches tall and with a bottom about 2 inches in diameter, then shape cookie into fluted cup. Let cookie remain on glass a few minutes or until cool.
5. Gently remove cookie cup from glass. Wash and dry cookie sheet. Repeat with remaining batter, greasing cookie sheet each time, to make 10 cookie cups in all. If not using cookiecups within 3 hours, store them in tightly covered container so they will stay crisp.
2. In large bowl, with mixer at low speed, beat butter or margarine and sugar just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; beat in flour, vanilla, and melted chocolate.
3. Preheat oven to 425°F. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. With rubber spatula, gently fold beaten egg whites into chocolate mixture.
4. Onto greased cookie sheet, spread about 2 tablespoons batter into 6-inch round. Bake cookie about 3 minutes or until lightly browned around edge. Remove cookie sheet from oven and, with pancake turner, quickly loosen edge of cookie. With hands, carefully lift cookie from cookie sheet; place over an inverted glass, at least 3 inches tall and with a bottom about 2 inches in diameter, then shape cookie into fluted cup. Let cookie remain on glass a few minutes or until cool.
5. Gently remove cookie cup from glass. Wash and dry cookie sheet. Repeat with remaining batter, greasing cookie sheet each time, to make 10 cookie cups in all. If not using cookiecups within 3 hours, store them in tightly covered container so they will stay crisp.
