These chocolate cookie cups make an attractive serving vessel for your favorite ice cream or sorbet.

Ruth Cousineau


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat 4 baking sheets with cooking spray. Line with parchment paper or foil and coat with cooking spray.

  • Combine granulated sugar, flour, cocoa, confectioners' sugar and salt in a food processor. Pulse until combined. Add egg whites, oil, butter, vanilla and almond extracts and process until smooth.

  • Make 2 cookies on each baking sheet: spoon 2 tablespoons batter for each cookie, spreading with the back of a spoon into 6 1/2-inch circles; leave at least 2 inches between cookies.

  • Bake only one sheet of cookies, until centers are firm and dry to the touch, about 10 minutes. (Do not underbake.) Have a muffin tin ready.

  • Immediately lift parchment or foil from baking sheet and place on a work surface. After 30 seconds, carefully slip a long, flat metal spatula under each cookie to loosen. Cut paper in half and return one cookie, on the paper, to the baking sheet. Place in oven for about 1 minute to soften cookie. Quickly but gently press cookie into muffin tin, pleating the edges. Repeat with the other cookie.

  • Transfer cookie cups to a wire rack to finish cooling. Repeat with remaining batter.


Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition Facts

88 calories; protein 0.9g 2% DV; carbohydrates 19.4g 6% DV; dietary fiber 1.1g 4% DV; sugars 14.5g; fat 1.4g 2% DV; saturated fat 0.8g 4% DV; cholesterol 2.5mg 1% DV; vitamin a iu 29.6IU 1% DV; vitamin c 0mg; folate 13mcg 3% DV; calcium 4.5mg; iron 0.7mg 4% DV; magnesium 14.1mg 5% DV; potassium 46mg 1% DV; sodium 19.1mg 1% DV; thiamin 0mg 4% DV.