Chocolate Mini Egg Cookie Dessert Cups
Imagine - a crispy cookie top layer, hot cookie dough with melted chocolate underneath and all topped with your ice cream which melts into these dreamy desserts.
Makes up to 12 or fewer plus some cookies!
Ingredients
- 125g unsalted butter, at room temperature
- 100g caster sugar
- 75g soft brown sugar
- ½ teaspoon fine salt
- 1 large egg
- 1 teaspoon vanilla extract/paste
- 200g plain/all-purpose flour
- ½ teaspoon baking powder
- 240g chocolate mini eggs
Topping:
- extra mini eggs (optional)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
-
Put the butter, salt and both of the sugars into a large bowl and, using an electric whisk, mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
-
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
-
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
-
Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.
-
Add to the mixing bowl and fold through the chocolate chunks. However, hold a few chunks back before mixing in. I often find the last bit of cookie dough has very few chocolate chunks in it. If you hold a few back you can simply mix into the remaining dough.
-
Grease the ramekins generously with butter and add 70g cookie dough to each ramekin.
-
Level the surface of the dough and cook in the centre of a preheated oven for 20 minutes.
-
Take out of the oven and let sit for 5 minutes before serving. Serve with your choice of ice cream
-
Unless you have made 12 dessert cups, see 'Recipe Notes' below for how to use the rest of the dough.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- Electric whisk and mixing bowl
- Chopping board and knife
- well buttered ramekin dishes - mine hold 125ml/4.5 floz in volume and are 8.5cm/3.25in in diameter and 4.25cm.2in deep
- Baking sheets lined with baking parchment, if necessary - for any cookies
Quantities:
The quantity in the recipe above will make around 12 dessert cups. I have never needed to make that many, so I roll any remaining cookie dough into dough balls and freeze them, uncooked, ready to pop in the oven at a moment’s notice! For more details, see here.
Softening brown sugar:
Have you ever taken soft brown sugar out of the cupboard and found it was rock solid? If this has happened to you and you need to know how to fix it using the microwave rather than a hammer, please see here.
Weighing the ingredients:
You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.