Chocolate chip cookie tins sounds interesting, right? Well, it is. Indulge in the luscious, creamy and silky chocolate ganache with some fresh berries. And if you still crave for more, eat up the cookie jar and the lid too!! 🙂 And don’t leave behind the chocolate spoons kept beside, as they are edible too. Presenting the chocolate chip cookie tins with edible lids and spoons, which are all made of home-made moulds.
I came across this lovely recipe at Simona Callas’s blog. They looked so cute and beautiful to me. I made up my mind to try it out.
These chocolate chip cookie tins are made of chocolate chip cookie dough. Though the original recipe called for all purpose flour, I have replaced half the amount with wholewheat flour. And then shape the dough into tins with lids. Bake them until done. And next fill the jars with rich chocolate ganache and top it with cherries or berries. There you go, pretty little cookie tins that are really edible.
Before starting with the cookies, you may prepare the chocolate ganache and be ready with it. Take 1 cup grated chocolate in a bowl. Warm the cream in a sauce pan. Now slowly pour the warm cream over the grated chocolate. Let it stand for a minute. Then mix well to dissolve the chocolate completely. Yummy and chocolaty ganache is all ready. Keep this ganache aside until we use it for filling the cookie tins.
I did not have the spoon mould either. So tried making them using real spoons wrapped with aluminium foil as the mould. First melt 1/2 cup grated chocolate using the double boiler method. Once it cools down a bit, pour it over the spoon moulds. Allow to cool completely and then refrigerate for about 1-2 hours until set completely. Then you can slowly and carefully remove the foil and the spoon mould. Beautiful spoon moulds are ready 🙂
The making of these cookies was real fun as I did not have moulds and decided to copy the author in making the moulds. Though it didn’t come out perfect, was not bad though 🙂 So, I made these moulds out of paper cups and aluminium foil. Take a paper cup and then wrap aluminium foil all around it and cover the base from inside too. Carefully press down the dough all throughout the tin and then place a little on the base too. Press well. Once it forms a perfect tin shape, bake them in a preheated oven for 20-25 minutes. Once they cool down completely, carefully unmould them. Mine was a little under-baked, so I baked them fr another 10 minutes without the paper cup moulds.
Vacation is the perfect time to experiment this recipe of chocolate chip cookie tins as you will have your kids around to help you. They would definitely enjoy making, baking and then gorging this absolute tasty snack. Do try for yourself and let me know how it turned out for you.
Happy Baking!! 🙂