Choc-chip cookie cups

Name: Choc-chip cookie cups
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 100 g light brown soft sugar; 100 g caster sugar; 1 British Blacktail Free Range Medium Egg; 1 tsp vanilla bean paste; 250 g plain flour, plus extra for dusting; 1 tsp bicarbonate of soda; ½ tsp fine salt; 180 g packs milk chocolate

Sweet and delicious chocolate chip cookie cups, perfect with a scoop of ice cream or even an extra indulgent caramel drizzle

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Vegetarian

Makes12
CourseDessert
Prepare25 mins
Cook20 mins
Total time45 mins
Pluschilling

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150g unsalted butter, softened, plus extra for greasing
100g light brown soft sugar
100g caster sugar
1 British Blacktail Free Range Medium Egg
1 tsp vanilla bean paste
250g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
½ tsp fine salt
2 x 180g packs milk chocolate

Using electric beaters, mix the butter and sugars in a large bowl for 2 minutes until light and combined. Beat in the egg and vanilla paste, then add the flour, bicarbonate of soda and salt. Beat together for 2 minutes until completely combined. Finely chop 100g of the chocolate and stir through the dough. Cover and chill in the fridge for 1 hour.
Preheat the oven to 180 °C, gas mark 4. Lightly grease a 12-hole muffin tin and dust lightly with flour. Divide the chilled cookie dough into 12 equal portions. Take one portion and press it into a hole in the tin (1⁄3 of the mixture will be above the rim). Top with 2 squares of chocolate, then flatten out the dough above the rim and press over the top to seal at the edges. Repeat to make 12 cookie cups.
Bake the cookie cups for 15-18 minutes until golden on top. Remove from the oven and cool in the tin for 10 minutes, then use a knife to help ease them out onto a wire rack. Serve while they are still warm.