This Chocolate Chip Cookie Bowls post was sponsored by the Good Cook Kitchen Experts program.
I’ve been in the mood for chocolate chip cookies for a while, especially since I have the best chocolate chip cookie recipe.
But I have a wedding dress to fit into, and I can’t just bake cookies for no reason. And since I’ve been craving them, I haven’t had a reason to make them.
Good Cook sent us a Sweet Creations Bake-a-Bowl pan and a Twister ice cream scoop. I thought about cookies and milk, and that was really my plan, using the bowl as a cup and bowl … but when I made them, I realized that wasn’t going to work with warm cookies. So, instead, I went with whipped cream.
It was an amazing choice.
You don’t have to use this for sweet items only. We’re actually planning on using it tomorrow for taco shells. I’m going to make taco bowls and we’ll have mini taco salads to celebrate Cinco de Mayo.
Chocolate Chip Cookie Bowls
What You’ll Need:
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 sticks unsalted butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 egg plus 1 egg yolk
- 1 cup (minimum) chocolate chips
What You’ll Do:
Preheat oven to 325.
Combine flour, baking soda, and salt.
Melt butter for 40 seconds in the microwave. Stir it til it’s all melted. Let is cool.
Add cooled butter and both sugars into the white ingredient mix.
Then, add eggs and vanilla.
Finally, add the chocolate chips.
Mix (with your hands) until all the ingredients are combined.
Round a large ball and drop it into a sprayed Sweet Creations Bake-a-Bowl pan. Flatten it to make sure it’s at the “fill line.”
Close the top.
Bake 18 minutes. Fill with ice cream or whipped cream.
If you’re using this recipe for traditional cookies, you want to bake for 14 minutes but since the bowls create larger cookies and cook differently, you’re looking at about 18 minutes. I took them out at 14 initially and it was a sloppy mess.