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

Ruth Cousineau


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; 1.4 g total fat; 0.8 g saturated fat; 3 mg cholesterol; 19 mg sodium. 46 mg potassium; 19.4 g carbohydrates; 1.1 g fiber; 15 g sugar; 0.9 g protein; 30 IU vitamin a iu; 13 mcg folate; 4 mg calcium; 1 mg iron; 14 mg magnesium;