The Cookie Cup | Byron Talbott

Hey, what's up guys today? I'm gonna show you how to make a very fun and delicious dessert that I like to call the cookie Cup so first up you're gonna prep a ramekin or a mug like I'm using here with a little bit of soft butter I just make sure you get around all the little crevices and edges of the mug Just so the cookie dough doesn't stick to the sides as it bakes And it makes life a whole lot easier when it's cooled down to remove it from the mug next you're gonna make your cookie dough so get some soft butter add it to a mixing bowl, and then you're gonna add your Sugar which is brown sugar and some white granulated sugar Give this a good mix and you're gonna cream this together should take about two to three minutes of solid whisking And then you're gonna add your whole egg Continue whisking until that's thoroughly incorporated into the cream butter and sugar and then you're gonna start slowly Incorporating your all-purpose flour a third at a time Halfway through I would recommend switching out the whisk with a rubber spatula Just so you can fold all the ingredients together, and it just makes for a little bit cleaner of a mixing motion Once you're done incorporating all your flour add your chocolate chips and continue mixing until you have a sturdy ball of dough And then you're gonna throw it into the refrigerator for about 30 minutes. Just so it's a little bit easier to work with All right, so once the dough has chilled enough for you to be able to work with it flour your hands with a little bit of all-purpose flour so the dough doesn't stick to your hands as you work with it and Begin building the base at the bottom of the mug with some cookie dough now You're looking for a thickness of somewhere in between a quarter of an inch and an eighth of an inch thickness But really it's using your best judgment and a little bit of common sense Because you don't want the cookie dough to be too thick otherwise the baking time is gonna vary drastically and you'll have some raw spots in the cookie and a little bit of overcooked spots and Obviously, you don't want it too thin Otherwise, it will be brittle and break on you when you try to remove it from the mug Now another tip is to use some sort of round device whether it's a rolling pin or a smaller cup to Really make your dough as even as possible around the edges of the mug or ramekin So just look for something like that in the kitchen that makes your life a little bit easier Once you're done forming the mug, you're going to throw it into a 350 degree oven for about 15 to 20 minutes All right So once the dough is golden brown and crispy and just looks beautiful pull it out of the oven and allow it to cool for at Least 30 minutes before you mess with it Once it has cooled down you're gonna brush the inside of the cookie cup with some melted dark chocolate And this is gonna do two things it's gonna allow you to pour milk in it later on without it absorbing into the cookie and making it soggy and It's gonna give the cookie cup a little bit more structure and allow it to be less fragile once that's done turn the mug upside down and pull the crispy beautiful Cooked dough out of the mug and then you're gonna throw this into the refrigerator for at least 20 to 30 minutes So that the chocolate sets up Once the chocolates all set up pull it out of the fridge pour some ice-cold milk straight in the middle and there you guys have It the perfect combination of milk and cookies I'm so excited about this this. Oh my gosh fun food week is a good week. I'm excited All right, so I mean you can have the big one or the small one doesn't matter I have a small one. I'm gonna do a little fresh milk in mine. Look at that. Oh my gosh. Oh I was really excited about this one. All right, so the trick is You have to take a sip of milk and then bite Okay I'm just a little history on this Dominic Ansel of Dominic Ansel's bakery in New York The guy who invented or created the cronut is the guy who created this as well So he does little shots so a little cheers to Dominic Ansel Cheers, okay Try not to smack Hmm Definitely a crispy cookie It has to be pretty sturdy to hold the milk and make sure it doesn't absorb too much into the cookie But the chocolate helps prevent that I think I have milk all over my nose. I have chocolate on mine Oh, man, you know, it's like a standard chocolate chip cookie a little bit crispier, but what a cool little idea, right? You can refill it too I thought it would fall apart once the milk went in there, but you made it sturdy enough so that doesn't the chocolate is That's what the chocolate's there for. Do I have it on my nose? You have a little here Here everywhere. This is really good. I definitely would probably recommend making the shot glass version But then again, you won't get as much milk. So You know, it's a little give-and-take but this is pretty good. I like this idea So good, I don't know why I didn't think of this Everyone dips their cookies in milk So why not make the cup that holds the milk the cookie there? We have chocolate everywhere. I think that's that's the catch with these cups You have to get a little messy Well, hopefully you guys enjoyed this video if you did, please thumbs up subscribe comment below for future video requests things you want to see on my channel and This was a blast to make I had fun. Did you enjoy it? I think she enjoyed it So I'll see you guys next time with another delicious recipe. Bye everybody