Ingredients
For the cookie Cups
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- 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
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For The Panna Cotta cream
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- ½ cup milk
- 3 leaves gelatin
- 1 cup cream fresh
- 3 tbsp granulated sugar
- 1 pinch of salt
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Directions For the cookie cups:
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- 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.
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For The Panna Cotta cream
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- 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.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
