Categories: Desserts
Ingredients
- 1 cup all vegetable shortening
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups flour
- 2 cups semi-sweet mini chocolate chips , divided
Directions
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Preheat oven to 350 degrees. Lightly grease a nonstick popover pan .
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In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy.
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Add in the egg, vanilla extract, and salt and mix until smooth.
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Use a large spoon to stir in flour. Mixture will be really crumbly, but should hold together when pressed. Stir in 1 cup mini chocolate chips until combined.
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Scoop mixture into popover pan and press to the bottom and sides, making sure to leave a hole in the middle for the milk to go later. You only need the sides and bottom to be about 1/4 inch thick. It’s hard to get it much thinner.
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Bake in the preheated oven for 18-20 minutes until cookies get a golden brown kiss.
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Carefully remove the cookies from the popover pan. This can be done by placing a large cutting board or pan over the popover sheet and flipping it over. Gently tap the bottoms of the popover cups to loosen. Let cool completely.
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Carefully melt the remaining 1 cup of chocolate chips in a microwave safe bowl by microwaving for 15 seconds at a time, removing and stirring, until chocolate is melted.
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Coat the holes in the cookie cups with the chocolate. Drizzle some in and swirl, or if your chocolate is on the thicker side just give it a good smearing.
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. Refrigerate until chocolate is set. Serve by filling the “cups” with milk and enjoy!