So I have a special midweek treat for all of you – a guest post by two aspiring young bakers. My twin cousins Teddy and Jack made cup cookies (which you can then put milk in, eliminating the need for dunking), and they want to tell you about it. Enjoy!
We made normal cookies but didn’t cook them. We used a muffin tin instead of a flat metal thing.We put parchment paper in the muffin tin so we could keep the cookies from wiggling.We put cookie batter on the bottom of the parchment paper then on the sides. After that we put popcorn kernels in tin foil and put it in the center of the cookie.Then we put them in the oven.When we took them out the sides were cooked but the bottom was not.Then we took the tin foil out and put them back in the oven.We took them out and let them cool.When we tasted them the milk in the center drained through the bottom. They were delicious, I’d make them for my children.
First we got the ingredients: chocolate chips, eggs, salt, vanilla extract, and more stuff. We put the batter in a muffin tin and then we put it in the oven.We put the batter around the rim of the muffin tin and we put tin foil in the middle of the batter. We let it cook over night. We let it cool for an hour. After all that I had one and that work really pade because they were really good!
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Cream together brown sugar and butter.
- Beat in vanilla extract and eggs.
- Add flour, baking soda, and salt, beating until well combined.
- Stir in chocolate chips.
- Refrigerate dough overnight for easier use.
- Press cookie dough into muffin tins and put aluminum foil in the centers to hold shape. Bake at 350°F until edges are golden. Remove aluminum foil and bake until bottom is set. Allow to cool on wire rack.
- Add milk to your cup and enjoy!