Over-the-Top Dessert: It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original is in a class by itself.
I have been seeing this recipe everywhere lately and I wanted to know what the big deal was and if it was even possible to make these Chocolate Chip Cookie Bowls. The verdict is: it’s possible but be careful!
These are the tips that I have for you:
Don’t use store bought dough, that’s something I read in every post that I saw about these Chocolate Chip Cookie Bowls. Store bought dough is far too greasy for this to work properly.
I also learned from experience that you want your dough to be very cold when you do this, if it isn’t cold enough it will start to melt off the muffin pan before you even get it in the oven!
Also try to spread the dough as thin as possible without creating gaps, that way it will be easier to remove and won’t spread as far!
Lastly if I make these again I am going to try and line to bottom of the pan with parchment paper, the main problem with these Chocolate Chip Cookie Bowls is that they are almost impossible to remove from the bottom of your muffin pan and they break very easily!
Let us know what you think of our Chocolate Chip Cookie Bowls and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Chocolate Chip Cookie Bowls
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
2 & ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup sugar
¾ cup brown sugar
1 cup unsalted butter, melted and slightly cooled
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups chocolate chips
Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
In a medium bowl, whisk together the sugars, butter, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients, and mix together just until completely combined. Stir in the chocolate chips.
Split dough in half.
Roll out the first portion with a rolling pin and cut into circles slightly larger than the bottom of each hole in the muffin tin.
Roll the second portion into 12 small balls.
Mold your cookie bowls around an upside-down muffin tin. We recommend creating a base by placing a small ball of cookie dough on top of each cup, then wrapping with a circular cutout of flattened cookie dough.
Bake for 15-17 minutes, or until golden brown.
Allow the cookie bowls to cool on the baking sheets for about two minutes before transferring to a wire rack.