Saturday, 13 July 2013

A Cup of Happiness

I love heading to my local Farmer's Market and picking out fruit for a weekend brunch fruit salad, but I'm always looking for new ways to make my fruit salads sparkle. Sometimes I add in special fruit like gooseberries with their little wrappers still on or star fruit cut into slices and slipped onto the sides of bowls for a special garnish, but today I've topped all my previous tricks. Today I've finally made successful Chocolate Chip Cookie Cups to serve my fruit salad in! 

I've tried to make chocolate chip cookie bowls before but I've failed miserably every single time. I think my biggest problem was that my dough has always been too soft and wet so my cookie bowls slid down their moulds into sloppy messes. This time my dough was very dry and my cookies stayed in place and baked to perfection. 

Now my only problem is that I'm going to need to go to the Farmer's Market again because we've eaten all the fruit in my Chocolate Chip Cookie Cups! 

Chocolate Chip Cookie Cups for Fruit Salad - makes 8-10 cookie cups

1/4 cup each of shortening and butter
2/3 cup brown sugar
1 egg
1/2 teaspoon salt 
1/4 teaspoon baking powder
1 1/2 cups flour 
1/4 cup mini chocolate chips or other chocolate chopped into smaller pieces 

1. Preheat oven to 375 degrees and prepare moulds. Turn a muffin tin or 12 mini tart tins upside down and cover each bump with tin foil. Set aside. 

2. Combine shortening, butter, and sugar in a large bowl. Cream together and then add the egg. 

3. In another bowl, whisk together the salt, baking power, and flour. Add to the butter mixture and then stir in the chocolate. The mixture is supposed to be dry, do not feel the need to add more butter or a little milk. The dry mixture is what helps the cookies bake into cups. 

4. Take a ball of cookie dough in your hands and press into onto a foil wrapped tart tin. The cookie cup will bake exactly as you mould it, but they will be thick if you're moulding by hand. If you prefer  thinner cups, chill the mixture for about an hour, roll the dough out, and cut into circles. 

5. Bake the cookie cups for about 10-12 minutes, depending on thickness of cookies. You'll know when they're done because the cookie cups will start to brown on the outside edges. 

6. Let the cookie cups cool in their moulds for about 10 minutes. The remove the foil the cookies together and peel and cookie cups from the foil. Let cool completely. 

7. Serve a fruit salad of your choice in the cookie cups and enjoy immediately. 

My fruit salad was blueberries, chopped plum, fresh mint, and a squeeze of lime juice, but I can only imagine what Life Made Delicious' Grilled Caramel Apples would be like served in my Chocolate Chip Cookie Cups! I think I'd be in heaven! 

Disclosure: I am part of the Life Made Delicious Blogger Program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.


  1. Love the idea of an edible bowl. I've usually bought mine but this looks so easy and delicious.

  2. Thanks Kerrie! They were easy and delicious, I'm going to serve ice cream in them next time too!