Thursday, June 19, 2014

Mini chocolate chip cookie cup sundaes

It's come to my attention that Matt and I have become creatures of habit.

File this under "Least Surprising Things I've Ever Said."

To be fair, I love our routine.  It brings me comfort and happiness and a welcome sense of familiarity that the rest of the day sometimes usually lacks.  From my morning GMA ritual to Matt's 3:15 phone calls signaling that he's on his way from school to practice, we've learned what it takes for us to be a functional and happy "us."

It really is the little things that bring so much joy to our lives.  Like when a last-minute decision to go out for dinner is overtaken by two growling stomachs, so we end up at our go-to restaurant that's just a few miles away because it's the easiest decision.  All while laughing at ourselves and insisting that "it has been a while since we've been there."

Or whenever we're folding laundry together, Matt always grabs one of my clean bras and drapes it over his head.  Yes, he really does this.  I'll give you a moment to picture it -- it's just as goofy (and endearing) as you can imagine.

Another one of our habits is the post-dinner pacing and eventual kitchen survey.  "I need a little something sweet," one of us will say.  Once in a while, we'll indulge that craving and head out for ice cream or milkshakes.  But, most of the time, we search for something smaller.

If you find yourself doing the very same thing, then you're going to love what I'm about to show you.  This is that something small and sweet that we've been enjoying for the last week: mini chocolate chip cookie cup ice cream sundaes!

While the name might be a mouthful, the dessert itself is a perfect 3-spoonful kind of treat! 

Sweet, crunchy, chocolatey, just a bit salty, cool, and creamy.  What more could you ask for in a dessert?  This miniature confection packs a larger-than-life punch.  Oh, and did I mention that it's cute and cheery, thanks to the sprinkles?

Technically, the sprinkles aren't mandatory for enjoyment.  Except, well, they kind of are.  That is, if you like happiness and joy... and kittens and sunshine.  Sprinkles just make the world a better place!  And I won't hear otherwise.

If ever there were a dish, even dessert, that could represent my very being and this blog's identity,  Sweet, petite, and could-be-bad-for-your-health-if-bigger-but-perfect-in-its-current-form.  Now that's a mouthful.

One year ago: Cheesy zucchini orzo
Three years ago: Pepperjack stuffed turkey burgers
Four years ago: Very peanut butter cookies

Mini Chocolate Chip Cookie Cup Sundaes
-makes 22 mini cups

A few notes: While I'm partial to the ice cream sundae route, these cookie cups can be enjoyed without any toppings.  But, if you go the (more fun-ner) toppings route, feel free to go crazy with other options like caramel or butterscotch, fruit toppings, hot fudge, whipped cream, cherries... I could go on and on!

1 cup + 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg yolk
3 Tablespoons milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Sea salt, optional
Ice cream, for serving
Chocolate syrup, for serving
Sprinkles, for serving

Preheat oven to 350 degrees F.  In a medium bowl, whisk together flour, salt, and baking soda; set aside.  Coat a mini muffin pan generously with nonstick spray and set aside.

In the large bowl of an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 to 4 minutes.  Reduce speed to low and add egg, milk, and vanilla, beating until smooth.  Slowly add dry ingredients, beating until just combined.  Fold in chocolate chips.

Using a #40 ice cream scoop/small cookie scoop, drop single scoops of cookie dough into each mini muffin well.  Sprinkle with sea salt, if desired.  Bake, rotating halfway through cooking, for 20 to 25 minutes, until edges are set and cookies have begun to turn golden.  Remove pan to cooling rack.  Carefully run a small knife around the edges of each cookie cup.  Allow cookies to cool in pan for 10 to 15 minutes before removing to rack to cool completely.

To make sundaes, plate cookie cups and top with mini scoops of ice cream, chocolate syrup, sprinkles, and whatever desired toppings.  Enjoy immediately!

Keep un-topped cookies in sealed container at room temperature for up to a week.  Alternatively, store in freezer for up to 3 months.  Thaw at room temperature to serve or pop them in the microwave for 15 seconds to mimic that hot-out-of-the-oven feeling.

1 comment:

  1. Love these little cookie cup sundaes! They would make the perfect late night snack! :)