Chocolate Chip Cookie Cups filled with Panna Cotta Cream

Chocolate Chip Cookie Cups with Panna Cotta Milk, cookies, Μπισκότα σοκολάτας, γέμιση, κρέμα πανακότα, συνταγή, γλυκιά, απλή, γεμιστά μπισκότα, Γαβριήλ Νικολαΐδης, cool artisan

Ingredients

For the cookie Cups

  • 120 grams butter
  • 60 grams dark brown sugar
  • 60 grams granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 240 grams all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup chocolate chips

For The Panna Cotta cream

  • ½ cup milk
  • 3 leaves gelatin
  • 1 cup cream fresh
  • 3 tbsp granulated sugar
  • 1 pinch of salt

Chocolate Chip Cookie Cups with Panna Cotta Milk, cookies, Μπισκότα σοκολάτας, γέμιση, κρέμα πανακότα, συνταγή, γλυκιά, απλή, γεμιστά μπισκότα, Γαβριήλ Νικολαΐδης, cool artisanDirections For the cookie cups:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugars and butter for 5 minutes.
  • Add in the egg and vanilla and beat on medium-high speed for another 5 minutes.
  • Turn the mixer speed to low and add in the flour, baking powder, salt, and chocolate chips. Mix until well combined.
  • Cover well with butter a standard muffin tin.
  • Press 2 to 3 tablespoons of dough into each muffing cup. It doesn’t have to be perfect, just make sure there are no holes.
  • Put the muffin tin in the freezer.
  • Preheat the oven to 180°C.
  • When the oven is heated, remove the muffin tin from the freezer.
  • Bake the cookie cups for 10 minutes. Remove them from the oven and, using the bottom of a shot glass, press down the cookie cup centers (you’re trying to reform the cup shape).
  • Place the cookie cups back in the oven for 2 to 5 more minutes.
  • Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.

For The Panna Cotta cream

  • Pour the milk into a small saucepan.
  • Add the gelatin over the top and allow to sit for a few minutes.
  • Turn the heat on medium-low and stir until the gelatin is dissolved.
  • Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
  • Let it stand for one hour to cool down.
  • Pour the mixture into the cooled cookie cups (that you will want to have on a baking sheet in case of any leakage).
  • Refrigerate for at least 5 hours.

Serve With Love

Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ

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