Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan.
- Cream the softened butter, granulated sugar, and brown sugar together in a mixing bowl until light and fluffy.
- Add the egg and vanilla extract. Beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Roll the dough into 1-tablespoon balls and place one ball into each well of the mini muffin pan. Bake for 10–12 minutes, or until lightly golden around the edges.
- While still warm, gently press the center of each cookie with the back of a teaspoon to form a cup. Let the cookie cups cool completely in the pan, then remove and set aside.
- To make the pastry cream, heat the milk in a small saucepan over medium heat until steaming but not boiling.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Slowly drizzle the warm milk into the yolk mixture while whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles. Remove from heat, stir in the butter and vanilla, then transfer to a bowl. Press plastic wrap directly onto the surface and chill for 20–30 minutes.
- For the ganache, heat the heavy cream until steaming. Pour over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth and glossy.
- To assemble, spoon or pipe the chilled pastry cream into each cookie cup. Top each with a small spoonful of chocolate ganache. Refrigerate for about 15 minutes to set before serving.
Notes
For the best texture, ensure the pastry cream is fully chilled before filling the cookie cups so they stay crisp. You can also make the cookie cups and pastry cream up to 2 days ahead and assemble just before serving.