Chocolate-chip cookie cups

These sweet treats are our homage to Dominique Ansel and his original cookie cups!



2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1 tsp
1/2 cup
mini semi-sweet chocolate chips
melted milk chocolate


  • PREHEAT oven to 400F.
  • STIR flour with baking powder and salt in a medium bowl. Set aside.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Fill the mould with bits of dough, pushing down with your fingers to get rid of any air pockets. Flatten the top. (This batter will make exactly 8 cookie cups.) Set the mould on a baking sheet.
  • BAKE in the centre of oven until cookies have puffed over the top and are dark golden, 30 to 35 min. If cookies are getting too dark during baking, cover with foil. Remove from oven and place the hot silicone mould on a flat surface. Place the baking sheet on top of the silicone mould to gently push down the batter back into the mould (the cookies will be soft). Let stand until cookies are slightly cool, then transfer to freezer and chill until cookies are completely cool.
  • REMOVE cookie cups from mould. (This can be tricky. Luckily, the moulds are flexible so you can do some creative shimmy-ing to get the cups out.)
  • BRUSH melted chocolate on the inside of cooled cups. Return to fridge until chocolate is firm, about 5 min. Fill with milk. Enjoy!
Screen shot 2014-03-19 at 4.58.00 PM

Mould filled with cookie batter.


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Photo credit: Chocolate-chip cookie cups</br>Photo, Irene Ngo.

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6 comments on “Chocolate-chip cookie cups

  1. Where does one get a cookie cup mold? I have not been able to find one in Vancouver.


  2. You can also purchase these kind of silicone molds and many other random kitchen items from Mini in the box, light in the box and bang
    I have never had issues receiving my items and the free ship option takes about 2 weeks to Canada.
    Locally these are harder to find and with no car, buying online is best for me.

    You could also use some foil and make a cup shape, but theymight not be “perfect then.


  3. Or to have fairly thin dough use 2 pc parchment paper and roll your dough into a circle and then put the dough in a muffin tin or popover pan. and bake.
    I have ceramic dishes that are oven safe and use these for baking all the time.

    And of course if you are lazy you can buy pre-made cookie dough and use that or else use the store-made cookies of choice and soften them in the microwave carefully and make a cup shape…..


  4. has a silicone mold “round shot glass silicone mold”. It works great with this recipe.


  5. Has anyone made this recipe? I compared it to Nestle’s standard toll house and ingredients are nearly the same, except this does not have 3/4 cup of brown sugar, which would make a significant difference in taste and texture. Also cook it for 30 minutes at 400? Standard toll house is 10-12 minutes and these don’t look significantly thicker. I’d expect these to be badly burned. Assuming the recipe works, why less sugar and the extra time? I want to adapt this for sugar cookies and am looking for concepts to apply.


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