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    Choc-chip cookie cups

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    Choc-chip cookie cups

    • Preparation time: 25 minutes + chilling
    • Cooking time: 20 minutes

    Makes: 12


    150g unsalted butter, softened, plus extra for greasing
    100g light brown soft sugar
    100g caster sugar
    1 British Blacktail Free Range Medium Egg
    1 tsp vanilla bean paste
    250g plain flour, plus extra for dusting
    1 tsp bicarbonate of soda
    1⁄2 tsp fine salt
    360g bar Cadbury Dairy Milk


    1.Using electric beaters, mix the butter and sugars in a large bowl for 2 minutes until light and combined. Beat in the egg and vanilla paste, then add the flour, bicarbonate of soda and salt. Beat together for 2 minutes until completely combined. Finely chop 100g of the chocolate and stir through the dough. Cover and chill in the fridge for 1 hour.

    2. Preheat the oven to 180 °C, gas mark 4. Lightly grease a 12-hole muffin tin and dust lightly with flour. Divide the chilled cookie dough into 12 equal portions. Take one portion and press it into a hole in the tin (1⁄3 of the mixture will be above the rim). Top with 2 squares of chocolate, then flatten out the dough above the rim and press over the top to seal at the edges. Repeat to make 12 cookie cups.

    3. Bake the cookie cups for 15-18 minutes until golden on top. Remove from the oven and cool in the tin for 10 minutes, then use a knife to help ease them out onto a wire rack. Serve while they are still warm.

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    Cook's tip
    Use the leftover chocolate to make a delicious Valentine's pud.

    And to drink
    Milk and cookies is a classic combination, so a glass of cool, fresh Waitrose Duchy Organic Semi-Skimmed Milk is the perfect partner.


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