Chocolate Cookie Cups
These chocolate cookie cups make an attractive serving vessel for your favorite ice cream or sorbet.
- 1/2 cup granulated sugar
- 1/4 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons confectioners' sugar
- Pinch of salt
- 2 large egg whites
- 1 1/2 tablespoons canola oil
- 2 teaspoons butter, softened
- 1 teaspoon vanilla extract
- 3 drops almond extract
- Preheat oven to 300°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.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week.
Per cookie: 87 calories; 1 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 19 g carbohydrates; 1 g protein; 1 g fiber; 19 mg sodium; 46 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
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