Best Chocolate Chip Cookie Cups With Chocolate Ganache Recipes

BUTTERY GANACHE COOKIE CUPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely. Dust with confectioners' sugar., Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.,

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

CHOCOLATE CHIP COOKIE CUPS WITH CHOCOLATE GANACHE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda. Stir in chocolate chips. Fill muffin cups (use paper liners) with about 2 tbsp dough, slightly hollowing out the center. Bake cookies 10-12 minutes, or until lightly golden (do not overbake!) Top with Chocolate Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.