chocolate chip cookie bowls

The Chocolate Chip Cookie Bowl
Michael Ruhlman

8 ounces butter, room temperature
4 ounces brown sugar
4 ounces white sugar
1 egg
1 teaspoon vanilla
8 ounces flour (about a cup and a half)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips
Put the butter, brown sugar, white sugar, egg and vanilla extract into the bowl of a standing mixer. Beat using the paddle attachment until all ingredients are incorporated.
Remove the bowl from the stand, the add flour, salt and baking powder. Return the bowl to the machine and paddle until the dough is formed. Add the chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.
This dough will make about two dozen delicious chocolate chip cookies, but if you want to make bowls, you’ll need two oven-proof dishes, one that fits inside another, for each chocolate chip cookie bowl Spray the inside of the larger one and the outside of the smaller one with vegetable oil (or butter them). Press about 1/3 of a cup of the dough into each large bowl. Press the smaller bowl on top of the dough firmly so that the dough begins to push up around its sides (expansion will take care of the rest).
Bake in a 350 degree oven for 20 minutes. Remove the bowls from the oven and carefully twist the small bowls to free them from the dough (I used sturdy tongs), then remove it, and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.
When the bowls are cool enough to handle, cut off any dough that’s over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to delicately free the bottom of the cookie bowl. Chill completely.
Fill with ice cream and serve to anyone who adores cookies and ice cream.

I used 2 muffin pans for smaller bowls and put in 1/4 cup of dough in each cup.