Description
Delight in these indulgent Double Chocolate Cookie Cups featuring rich cocoa cookie dough filled with a gooey dark chocolate center. Perfectly baked in muffin tins, these treats combine a soft, fudgy texture with a crispy exterior, enhanced by optional flaky salt and ice cream toppings for an extra special touch.
Ingredients
Cookie Dough
- ½ cup unsalted butter (1 stick, room temperature)
- ½ cup brown sugar, packed
- 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 (Hu Hazelnut recommended)
Filling and Toppings
- 1 dark chocolate bar (cut into small squares for filling)
- Optional: flaky salt for sprinkling
- Optional: ice cream for serving
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking and ensure easy removal of the cookie cups.
- Cream Butter and Sugars: Using an electric mixer, cream together the unsalted butter, brown sugar, and granulated sugar for 2–3 minutes until the mixture is light and fluffy. Then add vanilla extract and the egg, blending until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until the dough is nearly combined, then fold in the chopped dark chocolate pieces to distribute throughout the dough.
- Form Cookie Cups: Scoop about 2 tablespoons of dough into each muffin cavity. Press the dough down and create a small well in the center of each to hold the chocolate filling.
- Add Chocolate Center: Place a small square of dark chocolate into each well, then top with a small piece of cookie dough. Press gently to seal the chocolate inside, forming a cookie cup shape.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the tops are just set and the edges feel firm. Avoid overbaking to keep the centers gooey.
- Cool and Serve: Allow the cookie cups to cool in the muffin pan for 10 minutes before carefully removing them. Serve warm, optionally topped with flaky salt and a scoop of ice cream for an indulgent treat.
Notes
- For best results, use high-quality dark chocolate bars such as Hu Hazelnut to achieve rich flavors and a smooth melt.
- If you prefer a less gooey center, bake for an additional 1–2 minutes but be careful not to dry out the cookie cups.
- Flaky salt enhances the chocolate flavor by adding a pleasant contrast and texture—sprinkle lightly just before serving.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days.
- Reheat gently in the microwave for 10–15 seconds to soften before serving with ice cream.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
