Chocolate Chip Cookie Ice Cream Bowl

MAKES 15 BOWLS

HANDS-ON TIME 30 MINUTES TOTAL TIME 1 1/4 HOURS

Cookie Dough

1/2 cup unsalted butter, softened

2/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

1 tsp vanilla

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/8 tsp baking soda

1 1/2 cups semisweet chocolate chips Chocolate Sauce

3 oz unsweetened chocolate, chopped 2 tsp unsalted butter

Cookie Dough In large bowl, using electric mixer on medium speed, beat butter with both sugars until smooth and creamy. Beat in egg and vanilla. In separate bowl, combine flour, salt, baking powder and baking soda. Using wooden spoon, stir dry ingredients into butter mixture until smooth. Stir in chocolate chips. (Make-ahead:

Can be wrapped in plastic wrap and refrigerated for up to 3 days, or stored in airtight container and frozen for up to 1 month. Thaw before continuing with recipe.)

Divide cookie dough, about 1/4 cup at a time, among 15 greased or lined muffin cups. Press dough into bottom and up sides of each cup to form bowl shape. Refrigerate for 30 minutes.

Preheat oven to 350°F. Bake cookie bowls until golden brown, about 15 minutes. Remove from oven and immediately press shot glass into bottom of each cookie bowl to preserve shape. Let cool completely before unmoulding. Chocolate Sauce In heatproof bowl set over saucepan of gently simmering water, melt chocolate and butter, stirring often, until smooth. Using brush, spread melted chocolate over interior sides and bottoms of each cookie bowl. Let stand until set.

PER SERVING about 280 cal, 3 g pro, 14 g total fat

(9 g sat. fat), 36 g carb (2 g dietary fibre, 25 g sugar), 30 mg chol, 170 mg sodium, 2.0 mg iron.