Ingredients

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
2 teaspoons Clear Imitation Vanilla Extract, 2 oz.

Tools
Ice Cream Cookie Bowl Pan

Instructions

Click to mark complete

- Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
- In medium bowl, combine flour, cocoa and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and vanilla. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
- Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
- Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Notes

Hints for Chocolate Cookie Bowls

Resources

Download Printable Pattern

How To

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