Name: Double Chocolate Cookie Cups Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: ½ cup unsalted butter (1 stick, room temperature); ½ cup packed brown sugar; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 large egg; 1 cup all purpose flour; ½ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; 1 dark chocolate bar, chopped (for folding into the dough); 1 dark chocolate bar (cut into squares, one for each cookie cup); Optional: flaky salt for sprinkling; Optional: ice cream for serving

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Introduction

These Double Chocolate Cookie Cups are a decadent treat combining rich cocoa and melty chocolate in every bite. Perfectly soft with a gooey chocolate center, they are sure to satisfy any chocolate lover’s craving.

A rich dark brown chocolate muffin is cut open on a white plate, showing a thick, shiny, melted chocolate center oozing out. On top of the muffin, there is a creamy white scoop of ice cream with a smooth texture, drizzled generously with dark chocolate syrup. Small chunks of dark chocolate rest on the ice cream and around the plate. The background is a soft blur with a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (1 stick, room temperature)
½ cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
2 dark chocolate bars (one chopped for the dough, one divided into squares for centers)
Optional: flaky salt, for topping
Optional: chocolate drizzle and ice cream, for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking.
Step 2: In an electric mixer, cream the butter with the brown and granulated sugars until the mixture is light and fluffy, about 2 to 3 minutes. Then mix in the vanilla extract and egg until combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped dark chocolate bar into the dough.
Step 5: Using about 2 tablespoons of dough per cavity, scoop and press the dough into each muffin cup, creating a small well in the center.
Step 6: Place a square of dark chocolate in the well of each cookie cup, then cover with a small piece of dough and press gently to seal the chocolate inside.
Step 7: Bake the cookie cups for 12 to 14 minutes, until the tops are just set. Allow them to cool in the pan for 10 minutes before carefully removing.
Step 8: Serve warm, topped with ice cream and a sprinkle of flaky salt if desired. A drizzle of melted chocolate adds an extra indulgent touch.

Tips & Variations

For an extra nutty flavor, use chocolate bars with hazelnuts or add chopped nuts into the dough.
Swap the dark chocolate center for white or milk chocolate squares for a different twist.
If you don’t have a mixer, cream the butter and sugars by hand using a sturdy spoon or whisk.
Press the dough gently to seal the chocolate well; this prevents it from leaking out during baking.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. To enjoy them warm again, reheat gently in the microwave for about 10-15 seconds. For longer storage, freeze the cookie cups for up to 1 month and thaw before warming.

How to Serve

A close-up of a chocolate muffin placed on a white plate with a light beige base texture. The muffin is dark brown and dense with a slightly cracked top. On top of the muffin, there is a large scoop of creamy vanilla ice cream, smooth and white with soft curves. Chocolate syrup is generously drizzled over the ice cream, running down the sides in glossy, dark brown streaks. Small pieces of chocolate are placed on both the ice cream and the plate, adding a textured and rich look. The background shows blurred baked chocolate items on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the center?

Yes, feel free to use any chocolate you prefer, such as milk chocolate, white chocolate, or even flavored bars. Adjust the baking time slightly if needed depending on the chocolate thickness.

What can I do if I don’t have a muffin tin?

You can shape the dough into balls on a parchment-lined baking sheet and create a small indentation in the center to add the chocolate. Bake for a similar time but keep an eye on them as baking time may vary.