Serves: Makes 12 bowls
Ingredients:
- 3 cups all-purpose flour
- 2/3 cup firmly-packed brown sugar
- 1/3 cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) butter, unsalted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2/3 cups mini semi-sweet chocolate chips (or regular chips chopped up)
Procedures:
What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s® 6-Cavity Cookie Bowl Pan.Preheat oven to 350°F.
Spray the outside of each bowl cavity with vegetable pan spray.
In large mixing bowl, combine flour, sugars, baking powder and salt; mix well.
In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
Roll out dough on generously-floured surface to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over the outside of each bowl cavity of Wilton’ 6-Cavity Cookie Bowl Pan, pressing to form a smooth surface.
Bake 12 to 14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
When cookie bowls are ready, add one scoop of vanilla ice cream in each. Top with chocolate fudge and enjoy!
Our marble rolling pin is the baker’s choice for working with dough. The naturally cool marble helps keep your dough at an optimal temperature throughout preparation, and sturdy wooden handles reduce fatigue. Rolling pin comes with a handy marble...
Dip the perfect scoop every time with this innovative insulated container from Tovolo. Made from BPA-free polypropylene, the narrow container facilitates long, even scooping, while the nonslip base keeps it from shifting while in use.
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