How to Make a Cookie Bowl

Categories: Sugar Rush

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Rachel Miller
Cookie bowl, ready for ice cream.

Everyone has been abuzz over Dominique Ansel's latest craze, the cookie shot glass. We covered the cronuts and even recreated them here on the Chow Bella blog. But I had to put my foot down on the cookie shot glass. Who wants to drink the milk before eating the cookie? Not me!

That is why we are proud to introduce the cookie bowl!

See also: 5 Substitutes for Basic Baking Ingredients

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Rachel Miller
Cookie bowl before baking, molded into a Pyrex dish.

Part bowl, part cookie. Perfect for a sundae or whipped cream, or trying to get your husband to eat salad. But, I wanted to do this in a simple way, so that everyone who may not have a ton of kitchen tools could make one as well. I scoured my kitchen cabinets for a bake-able container that would keep the bowl shape that I wanted, finally settling on a small glass pyrex container.

Step 1: Make your cookie dough like you normally would. I usually scoop it right after I make it, and then freeze it. This time, I molded cookie dough into my greased Pyrex container, covered it with plastic wrap and chilled it over night.

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Rachel Miller
Weighing down the cookie cavity with dried beans.

Step 2: Grease a piece of aluminum foil and place in the cookie cavity. Fill with dried beans to hold it down. Fold aluminum foil over the top of the beans. Make sure you are able to easily pull the aluminum foil pod of beans out of the cookie cavity easily, since you will be doing it when it's hot. (I also cover the whole cookie bowl with aluminum part way through baking to keep the edges from becoming too brown.

Step 3: Bake at 350 for about 50 minutes, or until the cookie is golden and the aluminum pod pulls out easily without ripping away your cookie dough. Remove the aluminum foil pod. Wrap the edges of the cookie bowl with aluminum foil and place back in the oven to bake the interior a bit longer, roughly about 20-25 more minutes.


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