Okay, I know I promised more brunch recipes in my last post, but brunch can wait, because THESE COOKIES HAPPENED.
It’s been a while since I posted a cookie recipe (holy sheep shit Batman, it’s actually been half a YEAR), and although I’ve had quite a few cookie experiments gone awry since I started blogging, this one went very, very right.
I recently stumbled across this cookie cup recipe by Averie Cooks, tried it (with a few tweaks), and decided that from that point forward, I’m going to almost exclusively bake my cookie recipes in a greased muffin tin.
Why? Because thin, brittle cookie syndrome ceases to be a problem and natural wells form at the center of the cookies, making them prime for frostings, fillings, creams, and ganaches.
Enter: these filthy rich and dense chocolate cookie cups filled with thick, buttery chocolate icing and sprinkled with Fleur de Sel for a tiny hit of savory relief. Add sprinkles, candies, nuts, cookie dough– whatever your heart desires. Whatever you do, just make these. Your Memorial Day cookout (and–let’s be honest–your life) depends on ’em.
Death-by-Chocolate Cookie Cups with Fleur de Sel
- 4 and 1/2 cups all-purpose flour (precise measuring is important!)
- 2 teaspoon baking soda
- 3 teaspoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs + 2 egg yolks, room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup unsalted butter
- 2 Tablespoons cocoa powder (I used Hershey's)
- 3 Tablespoon whole milk
- 2 1/2 cups confectioner's sugar
- Pinch of Fleur de Sel
- Preheat oven to 350 degrees F and spray a standard size muffin pan with non-stick cooking spray
- In a large mixing bowl, sift together flour, baking soda, cornstarch, and salt, set aside
- In a medium size bowl, whisk the melted butter, brown sugar, white sugar, and vanilla together until smooth
- Add eggs and egg yolks to wet ingredients, mix until combined
- Pour wet ingredients into the dry ingredients, combine with a wooden spoon
- Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals until melted, stirring in between each interval
- Pour melted chocolate into cookie dough, stir and fold until dough is saturated in chocolate
- Fill muffin tin wells about 2/3 full of dough
- Bake for 9-11 minutes (cookie cups will look slightly under-done, but this is okay as they will continue to set once removed from the oven)
- Remove from oven and let cookie cups cool in pan for 20 minutes
- Carefully remove from pan and allow to cool about 10 minutes longer
- While cookies are cooling, combine butter, cocoa powder, and milk in a medium saucepan and place over medium heat, whisking continuously until melted together
- Remove from heat and whisk in confectioner's sugar
- Spoon filling into the wells of each cookie cup, sprinkle with Fleur de Sel
- Allow icing to fully set before serving (about 20 minutes)
- Store cookies in airtight container is freezer for up to 3 months!