Chocolate Chip Cookie Ice Cream Bowl

Beat shortening, butter and sugars together in a large bowl. Add egg and vanilla extract, beat until combined.

In another bowl, sift salt, baking powder, and flour together. Gradually stir them into your first batter. Stir in chocolate chips by hand.

Divide dough in half and shape each half into flat discs. Wrap each with plastic wrap and chill for at least 2 hours.

Heat oven to 375º. Turn the 12-cup muffin tins upside down and cover 10 of the bottoms with squares of foil. Cover every other cup, you want some space between them.

Unwrap 1 disc at a time, then place the disc between 2 sheets of waxed paper and roll out to 1/8″ thickness. Cut out 4″ circles and place over the muffin tin bottoms. Smooth out any cracks. Repeat with the rest of the dough. Re-roll and reuse any scraps you have leftover.

Bake cookie cups for 10 minutes or until light brown. Let them cool for about 10 minutes, then remove the foil and cookies from the muffin tins. Peel off the foil and let the cups cool completely on a rack.

Just before serving, fill each with a scoop of ice cream. Makes about 9-10 cups.

They would be great made out of sugar cookie dough and filled with fresh berries and whipped cream. I bet if you’re in a pinch, you could even use ready-made refrigerated cookie dough.

Have fun with them.