My kids are ice creamaholics. They love a little dish for a treat once in a while and I found a fun way to serve it up. These Chocolate Cookie Ice Cream Bowls are fun to make and you probably already have all of the ingredients (only 5 of them!) on hand.
Mix up your batter, spread it into circles on your baking sheet, bake, and form over an upside-down cup into a bowl shape. I had a little trial and error here getting these right but after a couple of batches I had it down pat. All my tips so you get them perfect the first time are in the directions below. Add a scoop of ice cream and drizzle with your favorite saucy toppings (chocolate for us, of course!) and dig in!
- 2 egg whites
- 4 tablespoons of sugar
- 2 tablespoons of all-purpose flour, sifted
- 2 tablespoons of unsweetened cocoa, sifted
- 2 tablespoons of butter, melted
- Preheat oven to 400 degrees Fahrenheit.
- Beat the egg whites and sugar together.
- Add the flour and cocoa to to the egg whites mixture and beat them in. Then slowly add the butter and beat until combined.
- Line your baking sheet with parchment paper. Place a spoonful, about a tablespoon, of the chocolate batter onto the sheet and use the back of the spoon to spread it out into a circle that's about 4-5 inches in diameter. It doesn't have to be perfectly round and it doesn't have to be perfectly measured. Just try to make each one you make about the same size.
- I made 2 of these per batch, lining my batter circles up side-by-side on the baking sheet. Don't make the batter too thick. You want it fully covered, but thin. If it's too thick you'll end up with a cookie, which is yummy but will crumble when you try to form it. Trust me. 😉
- Bake for 4-5 minutes.
- Remove from oven and then one at a time, remove the cookie from the parchment paper. I used a small spatula to get under it and lift it off without breaking it. Place the middle of the circle on the middle of an upside-down cup and gently mold it into a bowl shape. Work fast! Once you peel your cookie off the baking sheet you don't have a lot of time to work with it before it firms up and you can't shape it anymore. And yes, it's hot. But you don't have to touch it for long.
- Place them on a wire rack to cool completely and repeat this process with the rest of the batter.
- You'll get 12 cups. You can store them in an airtight container for a week or so if you don't use them all right away. 12 should give you room for error and at least one -oh-no-that-one-broke-so-I-have-to-eat-it....or two.
- Serve with a scoop of ice cream and your favorite toppings. A drizzle of chocolate sauce makes them look kinda fancy!
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