Now drink your cold coffee straight from these chocolate cookie cups with cold coffee! Super cute, indulgent, versatile and fun to make, these chocolate cookie cups are the perfect mini desserts ever. These little treats even make for a great party snack for all. And the best way to enjoy both cold coffee and cookies in one. Let’s get to ingredients and learn how to make these irresistible chocolate cookie cups with cold coffee.
INGREDIENTS USED IN CHOCOLATE COOKIE CUPS WITH COLD COFFEE
I have used salted butter for these chocolate cookie cups with cold coffee. Feel free to use unsalted if that’s what you have in hand. Make sure you add a pinch of salt in case you are using unsalted butter and don’t forget to start with softened butter.
I have used icing sugar in these chocolate cookie cups with cold coffee., but incase you are unable to get your hands on it, you can use a combination of powdered sugar and corn flour in place of icing sugar. For each cup of icing sugar, you will need equal quantity of powdered sugar and one and a half tablespoon of corn flour.
Using the best kind of vanilla has always made all the difference in any dessert. Please avoid using vanilla essence as it is not real but synthetic and chemically made vanilla flavour. Make sure you use good quality vanilla extract or bean for these chocolate cookie cups with cold coffee. I recommend this one. To know more about vanilla and which vanilla to use for your desserts, you can check out my article Vanilla 101.
ALL PURPOSE FLOUR
I have used regular maida or all-purpose flour in these chocolate cookie cups with cold coffee. If you would like, you can substitute it with whole wheat flour or use a combination of both. Add a tablespoon of milk if you try it with aata than maida.
Using a good quality cocoa powder is very important. I personally really like using Hershey’s but you can use any good dark cocoa powder. Cocoa powder is actually one of the most significant ingredients in these chocolate cookie cups with cold coffee.
I always suggest using a good quality chocolate while baking. Brands like van houten, callebaut and amul have good quality chocolate.
This one’s easy. Just make your go to cold coffee and fill it in these chocolate cookie cups with cold coffee. If you are looking to try another coffee recipe here’s my café style coffee recipes. Do give them a try!
TIP AND TRICKS FOR MAKING CHOCOLATE COOKIE CUPS WITH COLD COFFEE
- The first and foremost tip would be to use good quality ingredients, always. It goes without saying although.
- Make sure you sift your icing sugar before creaming it with butter.
- Once the dough has come together, chill it if it’s too soft.
- Make sure you scoop out even sized balls.
- Using your fingers gently press the dough up and along the sides of the pan to make a cup shape. You can even use the back of a wooden spoon, if you like.
- Make sure the cup has equal thickness throughout.
- Chill the tray before baking until the dough has properly freezed.
- Immediately after removing the cookie cups from the oven, with the help of a tablespoon, gently reform the “cup shape” by widening the center and flattening the bottom of the cup.
- Let the cookie cup cool down before you take them out of the tray.
- Once cooled, gently push from one side using a knife. The cookie cup should come out easily.
- Evenly coat the cookie cup with melted chocolate in order to make it leak proof before filling with cold coffee.
And if you try this recipe and like it, do try other similar recipes from the blog. I am sure you are going to love them too!
EQUIPMENTS USED TO MAKE CHOCOLATE COOKIE CUPS WITH COLD COFFEE
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your cookie cups comes out delicious.
To bake my cookie cups I have used my Borosil 60L Oven. It’s been a part of my kitchen for a few months now and I absolutely love it.
OTHER FUN RECIPES FROM THE BLOG
- ½ cup (113g) softened butter
- ¼ cup (30g) icing sugar
- 1 teaspoon (5g) vanilla extract
- ¾ cup (90g) all-purpose flour
- ¼ cup (25g) cocoa powder
- Melted dark chocolate to coat the insides of cookie cups
- Cold coffee to fill
- Pre-heat the oven to 180*C.
- Cream the butter and icing sugar until fluffy.
- Stir in vanilla extract.
- Add flour and cocoa powder and mix until the dough comes together.
- This dough made 12 cups for me; it can make more or less for you; according to the size of your muffin mould. I am using a mini muffin tray here and weighed the dough into 12, 20g balls. You can use an ice-cream scooper or eye-ball it.
- Place one ball of cookie dough in the bottom of each mini muffin baking cup. Using your fingers gently press the dough up and along the sides of the pan to make a cup shape. You can even use the back of a wooden spoon, if you like.
- Bake for 10-12 minute. Immediately after removing the cookie cups from the oven with the help of a teaspoon or the back of a wooden spoon, gently reform the “cup shape” by widening the center and flattening the bottom of the cup.
- Let it cool completely. Once cooled, use the end of the knife to gently pop out the cookie cups.
- Melt some dark chocolate and coat the insides of each cup with the help of the back of a teaspoon or you can use your finger. Try to evenly coat the inside of your cookie cup.
- Add some cold coffee and serve. Enjoy and cheers!
If you like my eggless chocolate cookie cups with cold coffee recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!