With the weather warming up we are taking more walks around town, especially to the ice cream parlor. We’ve all been experimenting with the different flavors and cones the shop offers. Recently I had my ice cream served in a chocolate chip cookie bowl.
It was literally a bowl that had been fashioned out of a chocolate chip cookie. I asked the owner how they made them and he showed me a huge industrial mold, but I was pretty sure I could make them at home. A few nights later I plopped some yummy chocolate chip cookie dough in my jumbo muffin tin, shaped it into a bowl shaped and gave it a try. The cookies rose to the top at first, but the centers quickly sank once they baked. It formed the perfect little pocket for a big scoop of ice cream.
That evening I made ice cream sundaes with hot nutella and lots of sprinkles. They were a huge hit with the whole gang– though that doesn’t mean we won’t be going back the ice cream parlor soon!
Chocolate Chip Cookie Ice Cream Bowls
1 batch classic Nestle Chocolate Chip Cookie Dough
Line a jumbo muffin tin with paper liners or grease the cups thoroughly with lots of butter. Take a heaping tablespoon of dough in your hands and press it into the muffin cup. Press the dough into the cup and up the sides of the cup. Bake them for about 15 minutes, or until the cookie dough is baked and golden brown. The centers will puff up a bit, but will settle down once they cool. Scoop ice cream into the depressed center and serve!
Got a minute? Try out this sweet homemade recipe in Anatomy of a Chocolate Chip Cookie!