I may or may not have told you about a business idea that myself and my OH are hoping to get off the ground next year. Well it’s ice cream related and you may just see us popping up at some of your favourite food festivals in the not so distant future. That’s the plan anyway.
The last few months has seen us trying out new recipes and creating new ideas for our ice cream and accompanying dishes. Think homemade waffle cones, chocolate brownies, salted caramel ice cream and the latest creation which are cookie bowls.
I thought I’d share the latest recipe with you all, because they are so good it would be simply rude not to. Cookie bowls can be used to hold ice cream or maybe some chopped fruit, whipped cream and sauce or a thick gooey chocolate mousse perhaps.. Possibilities are endless. Or you could just eat them as they are ..for breakfast. Yum.
Cookie Bowls
You will need:
615g plain flour
235g butter, softened
285g caster sugar
2 large free range eggs
1.5 tsp vanilla extract
1tbsp of milk ( optional)
1/2 tsp baking powder
175g of chocolate chunks or chips
Now this makes rather a large amount of cookie bowls- about 20. You could halve the ingredients or do what makes sense and freeze half the cookie dough for future cookie emergencies 😉 You could roll it into a cylinder ready for when it defrosts then you can just slice rounds off ready to make standard cookies.
Ok so firstly cream together your butter, sugar and vanilla. Then add your eggs, baking powder and half the flour and beat together. Add remaining flour and chocolate and mix into a dough. If your dough feels dry add your milk. Now chill your dough for a few hours wrapped in cling film.
Preheat your oven to gas mark 6.
Once chilled remove from fridge and place between two large pieces of cling film to roll out. You want it about the thickness of a pound coin. Using a large round cutter cut out as many rounds as possible from your dough. Grease the back of your muffin trays. Yes the back not the front. I use Dr Oetker bake release spray. As it’s awesome. Place a round on the back of each muffin hole and lightly press down around the sides.
Continue with all of your rounds. Place in hot oven for about 8-10 minutes or until golden.
Remove from oven, loosen carefully on one side and lift to remove and place to cool on a rack. Serve whilst still warm for maximum pleasure but they are pretty good up to 36 hours later.
Here is how we ate ours:
Enjoy 🙂