The Cookie & Milk Cup

  

January 9, 2016

(Partially adapted from Byron Talbott)

Ingredients

For the cookie cup:

2 cups – plain flour

1/2 tsp – salt

1/2 cup – unsalted butter, softened

1/2 cup – granulated sugar

1/2 – brown sugar

1 – egg

1/2 cup – semi-sweet chocolate chips

1/2 cup – dark chocolate for the coating

For the vanilla bean infused milk:

1 cup – cold milk

1 inch piece – vanilla bean, split & scraped (or use 1/8 tsp of vanilla bean paste)

1/4 tsp – sugar

Directions

1Whisk the butter and sugars for 3-5 minutes till smooth and creamy. Add in the egg and whisk till incorporated.

2Add in the salt and flour, a third at a time and mix just till incorporated. Mix in the chocolate chips.

3Cover and refrigerate the dough for 30 minutes. In the mean time, brush the insides of 6 oven-safe teacups with oil or melted butter. Alternatively, you can use a popover pan to make these cups.

4Make the vanilla milk by combining all the ingredients and refrigerate till it’s ready to use.

5Lightly flour your hands. Divide the chilled dough among the greased cups and press it firmly and evenly on the base and sides of the cup, making sure there are no holes/cracks/air pockets. Also make sure the cups have a decent thickness. They will break if they are too thin. Smooth the insides using a straight rolling pin or a similar shaped object.

6Place a piece of foil big enough to cover all the dough inside the cup. Then fill the cup with pie weights or any uncooked beans like black beans, kidney beans or garbanzo beans. If you skip this step, your cookie cups will not remain hollow. They will rise and there will be no room to pour the milk.

7Place the cups on a baking sheet and bake them for 15 minutes in an oven preheated to 375°F. Take the cups out and carefully pull out the foil with beans in it. Place them back into the oven for another 5-8 minutes or until the cookie cups have brown edges. Let them cool for 30 minutes.

8Gently invert the cups and the cookie cup should easily slide out. Melt the dark chocolate in a double boiler or microwave and brush it on the insides of the cookie cups, paying special attention to any cracks that developed during the baking process. This will make the cups sturdy enough to hold the milk well. Refrigerate the cookie cups for 20 minutes or till the chocolate coating hardens.

9When ready to eat, pour in the vanilla milk.

10Take a sip of milk, take a bite of the cookie, take a sip, take a bit, take a sip, take a bite, share and enjoy!

00:00

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