Recipe Image

Chocolate Cookie Cups

  • 1 h 15 m
  • 1 h 15 m
Ruth Cousineau
“These chocolate cookie cups make an attractive serving vessel for your favorite ice cream or sorbet.”


    • ½ cup granulated sugar
    • ¼ cup cake flour
    • ¼ cup unsweetened cocoa powder
    • 2 tablespoons confectioners’ sugar
    • Pinch of salt
    • 2 large egg whites
    • 1½ tablespoons canola oil
    • 2 teaspoons butter, softened
    • 1 teaspoon vanilla extract
    • 3 drops almond extract


  • 1 Preheat oven to 300°F. Coat 4 baking sheets with cooking spray. Line with parchment paper or foil and coat with cooking spray.
  • 2 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.
  • 3 Make 2 cookies on each baking sheet: spoon 2 tablespoons batter for each cookie, spreading with the back of a spoon into 6½-inch circles; leave at least 2 inches between cookies.
  • 4 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.
  • 5 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.
  • 6 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/20/2019