The instructions for these cookie bowls called for forming them over an inverted cupcake pan, however, I wanted bigger (and thicker) ones because they were for a specific purpose and had to be strong enough to travel well, so I formed them over an inverted Texas size muffin pan.
- 1/4 cup butter flavored shortening
- 1/4 cup butter (room temperature)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1½ cups all purpose flour
- 1/4 cup miniature semisweet chocolate chips
Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed. NOTE: Do not use ALL butter in this recipe, it will not hold it's shape and it WILL sag.
Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.
Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.
NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.
NOTE: I used the new no stick foil and didn't have to spray it at all.