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Double Chocolate Cookie Cups Recipe

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4.4 from 93 reviews

Indulge in rich, fudgy Double Chocolate Cookie Cups featuring a soft cocoa cookie base filled with melted dark chocolate squares. These bite-sized treats combine the perfect balance of sweetness and intense chocolate flavor, finished with an optional sprinkle of flaky salt and a scoop of ice cream for an extra special dessert experience.

Ingredients

Scale

Cookie Dough

  • 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)

Filling and Topping

  • 1 dark chocolate bar (cut into squares, one for each cookie cup)
  • Optional: flaky salt for sprinkling
  • Optional: ice cream for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin to prevent sticking and set aside.
  2. Cream Butter and Sugars: In an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar together for 2-3 minutes until the mixture is light, fluffy, and creamy. This creates a smooth base for your cookie dough.
  3. Add Vanilla and Egg: Mix in the vanilla extract and then the large egg, combining thoroughly to ensure a smooth, homogenous wet ingredient mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa powder in the dough.
  5. Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until almost combined. Avoid overmixing to keep the dough tender.
  6. Fold in Chopped Chocolate: Gently fold in the chopped dark chocolate bar pieces, distributing them evenly throughout the dough.
  7. Scoop Dough into Muffin Tin: Using a tablespoon or small cookie scoop, place about 2 tablespoons of dough into each muffin cup. Press the dough down lightly to form a small well in the center of each cookie cup.
  8. Add Chocolate Square Filling: Place one piece of the chocolate bar square into the well of each dough cup, then top with a small piece of dough. Press gently around the edges to seal the filling inside.
  9. Bake: Bake the cookie cups in the preheated oven for 12-14 minutes or until the tops are just set but still soft.
  10. Cool: Allow the cookie cups to cool in the pan for 10 minutes to firm up and make removal easier.
  11. Serve: Serve the cookie cups warm. For an extra indulgent touch, drizzle with melted chocolate, sprinkle flaky salt, and add a scoop of ice cream.

Notes

  • Room temperature butter creams better with sugars, creating a lighter cookie texture.
  • Do not overmix the dough once the dry ingredients are added to prevent toughness.
  • Pressing dough gently around the chocolate filling seals in melted chocolate surprises when baked.
  • Cool in pan to maintain shape and prevent breakage when removing cookie cups.
  • Optional flaky salt adds a pleasant contrast to the sweet chocolate flavor.
  • Serving with ice cream enhances the dessert’s richness and temperature contrast.

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Find it online: https://recipeswithmia.com/double-chocolate-cookie-cups-recipe/