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Cookies in and of themselves are amazing. They’re the perfect treat to go with coffee, tea, and a chill weekend. Chocolate chip cookies are my favourite. I know this variant is pretty much the plainest you can get, but that combination of bitter, dark chocolate and crunchy, chewy, sweet cookie dough is just heaven. Before I stopped eating sugar I could go through enormous amounts of Ben and Jerry’s chocolate chip cookie dough ice cream. Yum! The only thing missing with cookies, in my opinion, is something to go with them. So why not make chocolate chip cookies into cups and put your favourite whatever into them? That’s exactly what I did with this recipe, and the result was absolutely amazing.
230 grams or 8.1 oz. of butter (softened to room temperature)
140 grams or 5 oz. of SukrinGold
2 teaspoons vanilla essence
1.5 teaspoons of baking soda
290 grams or 10.2 oz. of wheat flour
40 grams or 1.4 oz. of FiberFin
100 grams or 3.5 oz. of Tagatesse
1 teaspoon of salt
160 grams or 5.6 oz. of dark, sugar-free chocolate
In the oven: 180° Celsius/350° Fahrenheit/Gas 4
Start by creaming the butter and SukrinGold to a rich, airy consistency. This should take about 3-4 minutes at medium speed using a kitchen machine.
Add the egg and vanilla essence and be sure to scrape down the sides and base of the mixing bowl before mixing again – another 3 minutes should do it. The mixture will be really lumpy here; that’s just because the Sukrin can’t absorb as much water from the eggs as regular sugar does.
Mix baking soda, wheat flour, FiberFin, Tagatesse and salt together in a separate bowl. Use a whisk to get any lumps out.
≈ If you’ve got a slow oven, preheat it to 180° Celsius/350° Fahrenheit/Gas 4 now ≈
Add this in three rounds to the liquid ingredients. Make sure you scrape down the sides between each addition.
Finally, chop the chocolate into as fine or coarse pieces as you’d like. Just remember that you’re going to be shaping this chocolate chip cookie dough into cupcake tins. Really massive pieces of chocolate will make this quite difficult.
Use your hands to incorporate the chocolate chips into the cookie dough.
≈ If you’ve got a fast oven, preheat it to 180° Celsius/350° Fahrenheit/Gas 4 now ≈
Grease two cupcake tin boards using butter. Get large lumps of chocolate chip cookie dough out and push them up the sides of each cupcake tin. The thicker you mould the dough, the thicker the chocolate chip cookie cups will be.
Place the cupcake tin boards into the oven and bake for approximately 15 minutes. You may see that the middles of the cookie cups rise a bit during baking. Don’t worry – you can just take them out and push them down with the back of a spoon.
Remove the chocolate chip cookie cups from the oven and allow them to cool completely in their tins. Once they’re cold, use a fork to lift them out of the tins.
These cookie cups are heaven with some sugar-free vanilla ice cream scooped into the middle – but you can enjoy them with any favourite topping you like 🙂