Looking for a quick & healthy dessert recipe? Try these delicious and super easy-make Chocolate Chip Cookie Cups; 100% Whole Wheat. Pair with sugar-free vanilla ice cream for a perfect quick treat.
- What are Chocolate Chip Cookie Cups?
- Brief highlight of our Chocolate Chip Cookie Cups recipe:
- Chocolate Chip Cookie Cups Ingredients
- Tools You'll Need
- How to Make Chocolate Chip Cookie Cups
- How to Serve
- How to Store & Re-Heat
- How to Freeze
- Tips for Making Chocolate Chip Cookie Cups
- 📋 Recipe
What are Chocolate Chip Cookie Cups?
Chocolate chip cookie cups are a delightful variation of traditional chocolate chip cookies. They are made by shaping cookie dough into small cup-like shapes using a muffin tin or a similar mold. The dough is typically pressed into the muffin tin wells, forming a cup shape, and then baked until golden brown.
Brief highlight of our Chocolate Chip Cookie Cups recipe:
- Taste: These Chocolate Chip Cookie Cups are incredibly tasty, with a rich buttery flavor, a hint of vanilla, and bursts of semisweet chocolate chips.
- Texture: They have a satisfying texture—crispy on the outside and soft and chewy inside. Once cooled, they form a perfect cup for holding ice cream or toppings.
- Method: This recipe is simple. Mix dry ingredients, combine wet ingredients, blend them for the dough, and then bake. It's an easy way to enjoy a unique twist on classic chocolate chip cookies.
Chocolate Chip Cookie Cups Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Light Brown Sugar: Provides sweetness and moisture to the cookie cups, contributing to their texture and flavor.
- Egg: Acts as a binding agent, helping to hold the cookie dough together while also contributing to the structure and moisture of the cups.
- Unsalted Butter (melted): Adds richness and a buttery flavor to the cookie cups. It also provides fat, which helps with texture and browning.
- Pure Vanilla Extract: Enhances the flavor of the cookie cups with a pleasant vanilla aroma and taste.
- White Whole Wheat Flour or Whole Wheat: As the primary dry ingredient, it provides structure and thickness to the cookie cups. Whole wheat flour also adds a nutty flavor and some nutritional value.
- Baking Soda: Acts as a leavening agent, helping the cookie cups rise and become light and fluffy during baking.
- Kosher Salt: Enhances the overall flavor of the cookie cups by balancing the sweetness and other flavors in the dough.
- Semisweet Chocolate Chips (preferably dark): Adds chocolatey goodness and bursts of sweetness to the cookie cups, creating the classic chocolate chip cookie flavor.
- Sugar-free Vanilla Ice Cream & Chocolate Sauce: These are optional toppings used for serving. The ice cream adds creaminess and cold contrast to the warm cookie cups, while the chocolate sauce enhances the dessert experience with its rich, chocolatey flavor.
Tools You'll Need
- Parchment paper
- Baking sheets
- Stand Mixer or electric mixer
- Medium bowl
- Plastic wrap
- Small bowl
- Cooking rack
- 1.5 Cookie Scoop
How to Make Chocolate Chip Cookie Cups
Note: The full instruction is provided in the recipe card below.
Heat oven to 350 ºF. Lightly butter the bottoms of 12 regular-sized muffin cups and set them aside. In a medium-sized bowl, sift together the flour and baking soda. Stir in chocolate chips and set aside. Whisk the melted butter, salt, and sugar in a medium bowl until blended. Whisk in the egg and vanilla until combined. Add flour mixture and mix until just combined. Divide batter evenly between the muffin cups; each should be about ½ full.
Bake the Whole Wheat Chocolate Chip Cookie Cups for 10-12 minutes until lightly brown and puffy. Cool in the tin for 30 minutes to 1 hour until the cookie cup centers have sunk, creating the 'cup' for ice cream. Remove Chocolate Chip Cookie Cups from the tin, loosen them with a knife, and continue cooling on a wire rack. Serve with a scoop of ice cream drizzled with chocolate syrup if desired. Enjoy!🍪🥛
- Sugar: You can swap the light brown sugar for a dark brown for a richer flavor. For crispier Chocolate Chip Cookie Cups, use granulated sugar and bake them a little longer.
- Nuts: Instead of walnuts, you can use pecans, Macadamia nuts, chopped pecans, pistachios, or almonds.
- Chocolate Chips: They add a bit of sweetness and richness that can’t be beaten. I use Bittersweet chocolate chips, but you can use any variety of chip flavors, such as Milk Chocolate Chips, Semi-Sweet Chocolate Chips, white chocolate chips, etc.
- Use different types of chocolate chips: Instead of bittersweet chocolate chips, try using milk chocolate, dark chocolate, or white chocolate chips.
- Add different mix-ins: Add other mix-ins to the cookie dough, such as chopped nuts, dried fruit, or coconut flakes, to add extra texture and flavor.
- Change the flour: While this recipe calls for white whole wheat flour, you could use all-purpose flour, almond flour, or a gluten-free flour blend instead.
- Add spices: Add warm spices like cinnamon, nutmeg, or ginger to the cookie dough for extra flavor.
How to Serve
To serve the Chocolate Chip Cookie Cups, you can scoop your favorite sugar-free vanilla ice cream into each cup, filling them to the brim. If desired, drizzle some chocolate sauce over the top of the ice cream. You can also sprinkle extra chocolate chips or chopped nuts for added crunch and flavor. These cookie cups can be served immediately or kept in the freezer for later use. They are perfect for parties, gatherings, or a sweet after-dinner dessert. Enjoy!
How to Store & Re-Heat
To store: Let them cool completely, then transfer them to an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you want to store them for longer, you can freeze them in an airtight container for up to 2 months.
To reheat: Preheat your oven to 350°F (175°C). Place the cookie cups on a baking sheet and heat them in the oven for 5-10 minutes or until warm. Alternatively, microwave the cookie cups on a microwave-safe plate for 10-15 seconds or until warm. Be careful not to overheat them; they can become too soft or melt the chocolate chips.
Chocolate Chip Cookie Cups dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Chocolate Chip Cookie Cups dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making Chocolate Chip Cookie Cups
- Use quality ingredients: Choose good-quality chocolate chips and unsalted butter for the best flavor and texture.
- Don't overmix the dough: Overmixing the dough can lead to dense and tough cookie cups. Mix the dry and wet ingredients until combined to ensure a tender texture.
- Chill the dough: After mixing it, chill it in the refrigerator for about 30 minutes. Chilled dough is easier to handle and helps prevent excessive spreading during baking.
- Grease the muffin tin: Lightly butter the bottoms of the muffin cups to prevent the cookie cups from sticking. You can also use cooking spray or line the cups with parchment paper for easy removal.
- Create a well in the center: Once the cookie cups are baked, use the back of a teaspoon or a small shot glass to gently press down the center of each cup to create a well. This will provide space to add the ice cream or any other filling.
- Cool completely before removing: Allow the cookie cups to cool in the muffin tin for about 30 minutes to 1 hour before removing them. This cooling time helps the cookie cups set and maintain their shape.
- Customize with fillings: While these cookie cups are delicious with ice cream, you can also try filling them with other options like whipped cream, fruit preserves, or caramel sauce. Get creative and experiment with different fillings!
- Serve warm or at room temperature: Chocolate Chip Cookie Cups are best enjoyed warm or at room temperature. If serving later, you can warm them in the microwave for a few seconds to recreate that fresh-from-the-oven experience.
Why did my cookie cups turn out flat and thin?
Overmixing the cookie dough can lead to a thinner texture. Mix until just combined to avoid this issue. Ensure your baking soda is not expired, as it may not leave the dough if it's old. Chilling the dough before baking can help prevent excessive spreading.
How can I make my cookie cups thicker and more cup-shaped?
After removing the cookie cups from the oven, use a small spoon or tool to gently press down the center while they are still warm. This will create the cup shape.
Why are my cookie cups too dry and crumbly?
Using too much flour can result in dry and crumbly cookie cups. Measure the whole wheat flour correctly by spooning it into the measuring cup and leveling it off. Overbaking the cookie cups can also lead to a dry texture. Bake until they are lightly browned but not overly so.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour if you prefer. However, whole wheat flour adds a nuttier flavor and some nutritional value.
Why are my cookie cups too sweet or not sweet enough?
Adjust the sweetness level to your liking by increasing or decreasing the sugar in the recipe.
How do I prevent the chocolate chips from sinking to the bottom of the cookie cups?
Tossing the chocolate chips with a small amount of flour before adding them to the dough can help prevent them from sinking.
Can I customize the cookie cups with other mix-ins like nuts or dried fruits?
Absolutely! Feel free to add your favorite mix-ins like chopped nuts, dried fruits, or even caramel bits to the cookie dough for added flavor and texture.
What can I substitute for the sugar-free vanilla ice cream and chocolate sauce?
You can use regular vanilla ice cream and your favorite chocolate sauce or toppings if you prefer.
How to Make Chocolate Chip Cookie Cups
- 135 g (⅔ cup) light brown sugar
- 1 egg , room temperature
- 113 g (½ cup) unsalted butter (I used Smart Balance Original, melted and omitted the salt)
- 1 Tablespoon pure vanilla extract
- 138 g (1 cup + 1 tablespoon) white whole wheat flour or whole wheat *(Spooned, leveled, and Sifted)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 104 g (½ cup plus 1 tablespoon) semisweet chocolate chips *(preferably dark)
- Sugar-free vanilla ice cream & chocolate sauce for serving , if desired!
- For the Chocolate Chip Cookie Cups: Heat oven to 350 ºF. Lightly butter the bottoms of 12 regular-sized muffin cups and set them aside.
- In a medium-sized bowl, sift together the flour and baking soda. Stir in chocolate chips and set aside.
- In a medium bowl, whisk the melted butter, salt, and sugar until blended. Whisk in the egg and vanilla until combined. Add flour mixture and mix until just combined.
- Divide batter evenly between the muffin cups; each should be about ½ full.
- Bake the Whole Wheat Chocolate Chip Cookie Cups for 10-12 minutes until lightly brown and puffy.
- Cool in the tin for 30 minutes to 1 hour until the cookie cup centers have sunk, creating the 'cup' for ice cream. Remove cookie cups from the tin, loosen them with a knife, and continue cooling on a wire rack.
- Serve with a scoop of ice cream drizzled with chocolate syrup, if desired. Enjoy!
- To store: Let them cool completely, then transfer them to an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you want to store them for longer, you can freeze them in an airtight container for up to 2 months.
- To reheat: Preheat your oven to 350°F (175°C). Place the cookie cups on a baking sheet and heat them in the oven for 5-10 minutes or until warm. Alternatively, microwave the cookie cups on a microwave-safe plate for 10-15 seconds or until warm. Be careful not to overheat them, as they can become too soft or melt the chocolate chips.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.