Thank you pinterest for the inspiration.
This is my 1978 Betty Crocker cookbook that I swiped from my Mom a year before she officially gave it to me. The book automatically falls open to the chocolate chip cookie page everytime I open it.
Favorite Chocolate Chip Cookie Recipe
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup melty butter
1/3 cup shortening
1 tsp vanilla - cream all together
1 and 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 package chocolate chips
Spray the bottom of a cupcake pan with Pam or similar. Add chocolate chip cookie dough to the tops of the pans to form bowls.
Bake 375 F for 8 - 10 min.
They spread out a lot more then they did on Pinterest. I am going to have to do some more experimenting to get the right amount of cookie per pan space.
In my house, not only were we a bunch of raw dough eaters - a thing my husband finds detestable - but we also did not believe in waiting for anything to cool before eating it, so it was quite agonizing to wait 10 min for the cookie bowls to cool so they wouldn't fall apart.
At least the cookie bowls slid right off. That's a good sign.
Finished Chocolate Chip Cookie Bowl.
Scoop chocolate mousse into cookie bowls
Chocolate Marshmallow Mousse
4 cups mini marshmallows
3/4 cup whole milk
3 oz bittersweet chocolate, chopped fine
Cook marshmallows, milk, and chocolate in a medium sauce pan over low heat, whisking constantly, until melted and smooth, about 4 min. Transfer mixture to larger bowl of ice water. Let stand, whisking often, until cool and thickened, 15 - 20 min. Fold in whipped cream. See below. Let set in refridgerator 6 hours before serving.
Add home-made whipped cream topping:
3/4 cup whipped cream
1 tsp vanilla
Whip on high 2 - 3 min until thick
Top with raspberries.
Completed chocolate chip cookie cups with chocolate marshmallow mousse home-made whipped cream and raspberry garnish.