Chocolate Chip Cookie Bowls – Perfect for Ice Cream!
Who doesn’t like two desserts in one? Turn a homemade chocolate chip cookie into a cookie bowl and fill it with ice cream.These cookie bowls are perfect to fill with your favorite ice cream or even make into an ice cream sundae- top with hot fudge, whipped cream and a cherry!
Chocolate Chip Cookie Bowls – Perfect for Ice Cream!
Servings: 12
Prep time: 15 minutes
Bake Time: 12-15 minutes
Cool time: 1 hour
Storage: Airtight container
Notes: You can use pre-made cookies to make it easier if you’d like, or even use other cookie varieties.
Ingredients:
- 2 ¼ cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup chocolate chips
Directions:
Preheat the oven to 375 degrees.
Grease a 12 cavity muffin tin.
In a large bowl, stir the flour, baking soda, and salt.
In the bowl of a mixer, combine the butter, sugars, and vanilla. Blend until the mixture is creamy.
Add the eggs and beat well.
Add the flour mixture 1 cup at a time, mixing on low speed, until a solid dough is formed.
Stir in the chocolate chips.
Dive the mixture evenly between the 12 muffin tin cavities. Use a spoon to press down, and up the sides.
Bake for 12-15 minutes.
Remove from the oven, and set on a cooling rack for one hour.
The middles will cave in while they cool.
Remove from muffin tin once cooled, and add a scoop of ice cream to the “bowl”.
Enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Be Prepared
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
