Easy Chocolate Chip Cookie Cups – A fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Also, check out the recipe for an easy way to make a small batch perfect eggless chocolate chip cookie.
Eggless Chocolate Chip Cookie Cups
Having an egg allergy?
Or you open the refrigerator just to find out that there are no more eggs left.. 🙁
Or are you a vegetarian?
Simply looking for an egg-free dessert?
Whatever be it – all I can say is your search ends here!!
Perfectly crispy edges and a soft centre, one bite of these delicious chocolate chip cookies and you will never realise that there are no eggs in it.
And when baked in muffin tins, the edible cookie dough takes the shape of such adorable and cute chocolate chip cookie cups that you will fall head over in love with it.
The filling choice for these amazing chocolate chip cookie cups is endless.. From ice-creams to cheesecakes to simple ganache or whipped cream to mousse or simply plain milk, each addition would totally elevate the dessert to the next level.
Today I have chosen to fill this with a ridiculously easy peasy recipe of Chocolate Mousse that is made with just 2 ingredients, yes you read it right JUST 2 INGREDIENTS!!
What can you expect from this Eggless Chocolate Chip Cookie Cups post?
- Use the same cookie dough to make the best chocolate chip cookies or turn them into a fun and entertaining cookie cups.
- How to make a small batch chocolate chip cookie recipe without eggs?
- The best and easy recipe to make Eggless Chocolate Mousse recipe which you can also use to fill and frost a chocolate cake.
- Tips to make the best chocolate chip cookies from scratch.
- Troubleshooting common Cookie dough errors.
Ingredients for chocolate chip cookies
Before the tips, it is important to understand the role of each ingredient to make the best out of any recipe.
1. Butter or Margarine:
Don’t even think about it!! Always and Always Butter.
Never use margarine here. The flavour and quality of the end product that you get out of using butter are nowhere close to the ones made using margarine.
Bakeries often tend to use margarine in their products to be cost-efficient. But as a home-baker, the best flavour is achieved by using butter.
Conditioning the Butter:
I have talked about this particular step in much detail in my Science behind baking the perfect Chocolate Chip Cookie post. If you are someone who loves reading articles about baking science highly recommend you to check that post.
Will just touch it shortly here that we have to use softened butter to get the best results. Not melted not cold but soft enough to slide your finger through the butter cubes.
To achieve this simply place the butter at room temperature at least 2 hours before you start with the recipe.
2. Brown Sugar or Regular Sugar:
I would recommend using both to make the cookies or cookie cup.
The role of brown sugar here is to give the cookies the characteristic Brown Colour and the caramelised flavour. However, you can choose to substitute the same with white sugar if you do not have them handy.
But do use caster sugar here in place of granulated sugar. That is because in the creaming method caster sugar tends to dissolve faster along with the butter as compared to the granulated sugar owing to the smaller size.
3. Baking Powder Or Baking Soda:
One of the reasons for the cookies to turn flat and become soft is because of the addition of baking soda. So always use baking powder in the recipe to avoid the same.
Hmmm… The role of cornstarch is interesting. The addition of the same tends to make the cookie chewy.
Personally, I do not like chewy cookies so I have not included the same in the recipe.
If you follow the recipe to T, you would get a cookie that has crispy edges and soft centre, which is absolutely divine in my opinion. If you like you can go ahead and add 1 tsp of cornstarch to make the cookies soft and chewy in the centre.
Eggs act as a binding agent in this recipe so it was very easy to come up with a substitution for the same.
You can read more about eggs in baking from this post here.
Here are some tips on How to make Eggless Chocolate Chip Cookie Cups in a step by step manner:
Unlike the 3 ingredient butter cookies recipe, it is important to cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
- Use softened butter. The butter should neither be melted nor cold. Just perfect enough that you can easily slide your finger through it.
- Cream together the butter and sugar until light and fluffy. It is important to create air pockets in the dough so that the eggs would easily emulsify. In this case, it is milk though.
- Do remember to scrape your bowl every now and then so that there is even creaming of the butter and sugar.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
- Be it eggs or milk add it in batches. If you add all at once, it may happen that the weight of eggs might collapse the beautiful air pockets you created while creaming and that would end up in curdling the batter.
- Make sure to use room temperature milk and eggs at 23 °C – this again is for the same reason of not curdling the batter.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined. Do not overmix the batter.
- If you over-mix the ingredients in this Eggless Chocolate Chip Cookie recipe you may end up with flat cookies. And you will not get that characteristic layers or crinkles in the cookies.
Add the chocolate chips and fold that through.
Using an ice-cream scoop as a guide simply scoop the batter and place it on a baking tray lined with parchment paper.
CHILL IN THE REFRIGERATOR FOR A MINIMUM OF 2 HOURS.
Or preferably overnight. I did chill it overnight.
And then bake in a preheated oven of 180°C for 12-16 mins until the edges crisp up and turn light golden in colour.
I divided the dough into 2 which means I made 6 cookies and with the remaining dough made 7 cookie cups.
- I cannot stress how important it is to chill the dough before baking it. Cold butter won’t spread easily in the oven and would hold the shape. On the other hand, if you do not chill the dough warm butter would melt faster in the oven and would eventually yield in a flat cookie without any dimension to it.
- Do not place more than 4 to 5 cookies to bake at a time leaving adequate space between each. That is because these Chocolate Chip Cookies tend to spread a lot while baking so if placed closer to each other it would spread into each other and you won’t get a proper shape.
- The cookies would turn flat and more on the crispier side if over-baked so avoid over baking the cookies.
How to make Eggless Chocolate Chip Cookie Cups:
All the tips and steps mentioned up to step 3 remains the same while making these best cookie cups too.
What varies for this is Step 4 so I will directly start with that.
You would need a mini muffin tin to make these easy cookie cups. And the best part is there is absolutely no need to chill the batter. Cool right!!
So once you make the eggless cookie dough, using an ice-cream scoop simply scoop out the dough and place it in the mini muffin tins.
Bake them in a preheated oven of 180°C for 14-17 mins until the sides start crisping and the centre is just set.
While still warm, that is when it is out of the oven, using any circular object ( I have used the back of a tbsp) press down the centre to create a hollow space pressing it to the edges.
Since the cookie is still warm it would take the shape of the muffin tin base and you would get a cookie cup.
Let it cool in the muffin tin itself for another 10 mins. Then remove from the tin and let it cool completely on the cooling rack before filling it with fillings of your choice.
There is absolutely no need to chill the dough. Since we are making it in the muffin tin, the dough would ultimately take the shape of the pockets and would not spread flat like in the former cookie case.
2 ingredient Chocolate Mousse Frosting
Let’s take a moment to acknowledge the beauty of this silky smooth and utterly delicious Chocolate Mousse Frosting that is made out of just 2 ingredients.. Unbelievable right!!
This is not the traditional way of making Mousse I understand.
But a shortcut method is always welcomed right!! Plus it is Eggless and needs just 5 mins of your time. Also the chocolate and whipped cream itself is stable enough to hold the shape of the frosting.
That means you can use this frosting to fill and frost an entire cake as I have done in the image below. The frosting is stable enough to pipe designs over the cake too.
Basically, I have used my favourite chocolate cake as the base, this chocolate mousse frosting to fill and frost the cake. Followed by a dark chocolate ganache drip decorated with basic chocolate decorations which I believe every baker must know.
To make this 2 ingredient Chocolate Mousse Frosting all you have to do is:
Chop the chocolate and place it in a bowl. Pour some hot cream on top. Let it stand for a minute and then stir to dissolve.
If the chocolate is not dissolved completely then place the bowl over a bain-marie and stir to dissolve completely. Set aside for 10 mins until it thickens a bit.
Meanwhile, in a separate bowl start whipping the cream and once you get soft peaks, add the ganache to it and whip until still peaks. Voila, your easy peasy shortcut chocolate mousse frosting is already:D
Cookie Troubleshooting Guide:
Honestly, it would take an entirely separate post to solve each and every query regarding making cookies which I will surely do sometime sooner.
For today let us see the major 2 issues that you would face.
Why do Cookies spread?
- Ingredients are too warm: That is why it is important to chill the dough before baking. If the ingredients especially the butter is warm then it would melt easily and spread too much while baking.
- Too much of sugar: Another reason for overspreading of the cookies is if the recipe calls for too much sugar. The sugar melts in the oven and causes the cookie to spread.
- Over-mixing the cookie dough would also mean overspreading of cookies while baking.
How do you fix cookies that spread too much?
If you note all the points mentioned above then your cookies will not spread too much.
How can you tell if chocolate chip cookies are done?
The edges turn crispy and light golden brown in colour whereas the centre still seems to be soft and not cooked completely. Do not worry upon chilling the cookies will crisp up further.
How long can you store homemade chocolate chip cookies?
Baked Chocolate Chip Cookies can be stored for up to 2 weeks in an airtight container.
Cookie Dough: To keep cookie dough, wrap it in a cling film or store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
How to make Eggless Chocolate Chip Cookie Cups
Eggless Chocolate Chip Cookie Cups
For the Cookie Base
- 1/2 cup (115 gms) Softened Butter
- 1/2 cup (65 gms) Brown Sugar
- 1/2 cup (95 gms) Caster Sugar
- 3 tbsp (45 gms) Milk
- 1+1/4 cup (175 gms) Flour
- 1/2 tsp (2 gms) Baking Powder
- 1/4 tsp Salt
- 2/3 cup Chocolate Chips
2 ingredient Chocolate Mousse
- 100 gms Chocolate chopped
- 250 gms Cream
Chocolate and sprinkles if needed
- Cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
- Add half of the measured out milk. Beat until combined. Add the rest and beat well.
- Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined and it takes the shape of the dough. Do not overmix the batter.
- Add the chocolate chips and fold that through.
- Divide the dough into 2.
Eggless Chocolate Chip Cookie Cups
- Using an ice cream scoop, scoop out the dough and directly place them in the mini muffin tins.
- Bake in a preheated oven of 180°C for 14-17 mins.
- Once out of the oven and while still warm, using a rounded object (I have used the back of a tbsp) press down the centre to create a dent pushing the cookie to the sides to form the shape of a cup.
- Let it cool in the pan itself for 10 mins, then transfer to a cooling rack to cool completely.
Eggless Chocolate Chip Cookies.
- For the remaining dough also, scoop out the batter using an ice-cream scoop, and place them in a baking tray lined with parchment paper.
- Chill the dough for a minimum of 2 hours. (I would highly recommend to chill them overnight which is what I did).
- Bake in a preheated oven of 180°C for 12-15 mins until the edges crisp up turning into golden brown colour and the centre still remains soft.
- Let it sit in the baking tray itself for 3-4 mins and then transfer to a cooling rack to cool completely.
2 ingredient Chocolate Mousse
- Take the chopped chocolates and 50 ml Cream in a bowl. Melt them over a double boiler until the chocolate is all melted and combined with the cream. This is the ganache
- Let it cool and thicken for 5-10 mins.
- Meanwhile, whip the remaining cream to soft peaks. Gradually add the cooled ganache and whip until stiff peaks.
- Your chocolate mousse filling is ready to be filled in.
Chocolate and Sprinkles
- Melt some chocolate and place in a wide mouth bowl. Also keep the sprinkles ready in a separate plate.
- Dip the cookie cups into melted chocolate such that it only coats the top rim of the cups. Tap to remove off the excess.
- Then place the cups into the sprinkles so that it sticks around the edges. Let it stand for couple of minutes to set completely.
- Fill with the prepared chocolate mousse.
- Choose any kind of filling that you like to fill the cups with - Nutella, Ganache, Plain Milk, Cheesecake, Whipped Cream just anything of your choice.
- The more the filling sits in the cookie the softer it would tend to become.
- Do refer the pictorial step by step recipe for PRO TIPS.
How to Make Small Batch Eggless Chocolate Chip Cookies?As mentioned in the recipe I have divided the cookie dough batter into two to get 6 cookies and 7 cookie cups. That means simply just halve all the ingredients to make just 6-7 cookies at a time. The recipe works perfectly fine when halved. I have always made a small batch for my family so be rest assured that the recipe works.
These Eggless Chocolate Chip Cookie cups are a fun and entertaining treat for kids, friends or family that you can try to make this holiday season.
Totally satisfying and worth trying.
The crispy cookie base followed by a smooth and silky melt in your mouth mousse filling and the little bite of the crunchy sprinkles is totally divine.
So is the eggless chocolate chip cookies a delight to eat. The crispy edges with a soft centre studded with chocolate pearls dunked into milk are something that I can have any time of the day. Can you too?
The 2 ingredient Chocolate Mousse takes hardly 5 mins of your time and with just 2 ingredients it is a dessert that is worth making even at 2.00 am. A quick and easy dessert to satisfy your dessert craving.
You can use this frosting to fill and frost an entire cake. The details of which have been shared in the recipe post above.
All in all, this Eggless Chocolate Chip Cookie Cup is a delight to make and share with friends and family. If you too think so then definitely let me know your thoughts by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to your Cookies or Dessert Board
I will see you soon with yet another recipe