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Chocolate Chip Cookie Ice Cream Bowls

Chocolate Chip Cookie Ice Cream Bowls

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Golden chocolate-chip cookie cups baked into edible bowls and filled with ice cream. The fun part is the shaping: the cookie dough bakes over the outside of an upside-down muffin tin.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 cookie bowls
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 oz pareve semisweet chocolate (100 g), chopped
  • 1/2 cup packed brown sugar (110 g)
  • 1/2 cup granulated sugar (100 g)
  • 3 1/2 oz margarine or plant-based baking stick (100 g), softened
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups all-purpose flour (about 210 g)
  • 1/4 tsp fine salt
For Serving
  • pareve vanilla or chocolate ice cream
  • chocolate syrup (optional)

Equipment

  • Standard 12-cup muffin tin
  • Electric mixer or sturdy whisk
  • large mixing bowl
  • Small mixing bowl
  • Rubber spatula
  • Thin spatula or butter knife for loosening
  • Cooling rack

Method
 

  1. Preheat. Heat the oven to 350°F / 175°C.
  2. Turn the pan over. Place a standard muffin tin upside down so the bottoms of the muffin cups face upward.
  3. Grease very well. Generously grease the outside bottoms and sides of the muffin cups. This is essential for clean removal.
  4. Cream the fat and sugars. Beat the softened margarine, brown sugar, and granulated sugar until creamy.
  5. Add the egg and yolk. Mix in the whole egg and egg yolk until smooth.
  6. Mix the dry ingredients. Whisk the flour and salt together separately.
  7. Make the dough. Add the dry ingredients to the wet mixture and mix only until a soft cookie dough forms.
  8. Add chocolate. Fold in the chopped chocolate.
Shape the Bowls
  1. Divide the dough. Portion into about 8-10 equal pieces.
  2. Flatten. Press each portion into a thick disc.
  3. Drape over the pan. Lay each disc over the outside bottom of an upside-down muffin cup.
  4. Mold the sides. Gently press the dough down the sides to about halfway.
  5. Keep each bowl separate. Do not push dough so far down that neighboring pieces touch.
  6. Keep enough thickness. Do not make the cookie shell paper-thin; a little thickness helps it survive removal.
Bake
  1. Bake. Bake at 350°F / 175°C for about 15 minutes.
  2. Look for color. The edges should be golden and the cookie should look set rather than wet.
  3. Do not overbake. The bowls firm further as they cool on the pan.
Cool Before Removing
  1. Leave them on the mold. Cool the cookie bowls on the upside-down pan for about 8-10 minutes.
  2. Loosen gently. Run a thin spatula or butter knife around any edge that seems stuck.
  3. Lift or twist carefully. Gently remove each cookie bowl from the muffin cup.
  4. Cool completely. Transfer to a cooling rack and let the bowls become fully firm before filling.
Fill and Serve
  1. Wait until fully cool. Do not put ice cream into warm cookie bowls.
  2. Add ice cream. Place about 1 scoop of pareve ice cream into each bowl.
  3. Finish. Drizzle with chocolate syrup if desired and serve immediately.

Notes

Make Ahead, Storage & Freezing
Unfilled cookie bowls: Store airtight at room temperature for about 3-4 days. Freezer: Freeze unfilled bowls for up to 2-3 months. Serving: Thaw completely, then add ice cream just before serving.
Tip to Hand Down
The trick is the pan, not the dough. Turn the muffin tin upside down and use the outside of each cup as the mold. Let the cookies cool on the mold before lifting them off.

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