Ingredients
- 250g butter
- 75g granulated sugar
- 100g dark-brown sugar
- 1 large free-range egg yolk
- 1 tsp vanilla paste
- 350g plain flour
- pinch of salt
- generous handful chocolate chips
- 150g dark chocolate
- 250g unsalted butter
- 75g granulated sugar
- 100g dark-brown sugar
- 1 large free-range egg yolk
- 1 tsp vanilla bean paste
- 350g plain flour
- pinch of salt
- a generous handful of chocolate chips
- 150g dark chocolate
Preheat the oven to 180°C/ 350°F/gas 4.
Grease your chocolate pot moulds and sprinkle them with flour.
In a large bowl, cream together the softened butter and sugars until fluffy. Add the free-range egg yolk and vanilla bean paste, and mix until smooth. Add the flour and salt and chocolate chips so it starts to form a dough and use your hands to bring it together. The dough may be a little sticky at this point. Add a little more flour until the dough stops gripping to your fingers.
Form the cookie cups inside the moulds, making the walls of the cookie cups about 0.5cm. Freeze for 20 minutes before baking.
Bake for about 20-25 minutes or until the cookies start to brown. I keep an eye out and if your cookies begin to melt into the centre, roll up some tinfoil and push it into the middle to keep the cups hollow.
Remove from the oven, and let cool completely, before popping in the freezer for a quick 10-minute blast. This will help the chocolate lining cement.
Whilst the cups chill, melt your chocolate in a bain-marie. Pour into your chilled cups until the centres are coated. This will help avoid milk leakage.
And you’re done! Fill up with some milk, sip away and then bite into your delicious cookie cup.
