Sunday, August 28, 2011

Cookie Cups with Nutella Ganache and Guinness Ice Cream

We had friends over for late night drinks on Friday evening, and I wanted to whip up a dessert to go along with our cocktails. I follow the This is Glamorous blog and was drooling over theircupcake post. Since I'm a nutella freak, the cupcake's nutella ganache was a standout in my mind. I brainstormed what I could pair with this ganache and thought of a container of homemade Guinness ice cream in my freezer from a few weeks back.

Ice cream with chocolate sauce sounded a bit too basic, and I was in the mood to bake, so I came up with the idea of cookie cups filled with ganache and Guinness ice cream.

This cookie recipe is wonderful. I highly recommend making it simply as cookies. I also challenge you to eat less than a few fingerfuls of cookie dough. Why is it that cookie dough is so addictive?!

With the dough I managed to save for actual baking, I followed the recipe below. Once the cups were cool, I filled the centers with 1 tablespoon of nutella ganache, 1 scoop of Guinness ice cream, and another drizzle of ganache. Enjoy!

Brown Sugar Chocolate Chip Cookie Cups
adapted from My Recipes
makes 8 cookie cups

1/2 cup butter, at room temperature
3/4 cup firmly packed dark brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips

Preheat oven to 350 degrees. Beat butter, brown sugar, egg, and vanilla at medium speed in electric mixer until smooth. In another bowl, mix flour, baking soda, and salt. Mix dry ingredients into wet ingredients. Stir in chocolate chips.

Spray cupcake pan with cooking spray. Using a cookie scoop, place 2 scoops of cookie dough in cupcake holders. Mold dough into cups with indented centers. Place cupcake pan in freezer for 15 minutes.

Bake cookies for 15 minutes. Remove from oven and using a knife or small metal spatula, press down indentations in the center of cookies. Bake for an additional 3-5 minutes. Let cookies cool in pan for 5 minutes. Remove to a rack to cool for remaining time.

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