Cookie Ice Cream Bowl

Serves: Makes 12 bowlsraw3


  • 3 cups all-purpose flour—I’m using Trader Joes Gluten free mix
  • 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:
    Preheat oven to 350°F.
  • Spray the outside of each bowl cavity with vegetable pan spray.
  • In large 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 each cup bowl of pan, pressing to form a smooth surface.
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  • Bake 12–14 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.