Recipe

Cookie cups that can hold ice cream—what fun! The Geedel food chopper makes quick work of cutting cold butter into crisp granules and chopping chocolate into melty chunks, while the onion chopper easily crushes nuts into the perfect texture. In just 30 minutes, you can bake these crisp-on-the-outside, tender-inside cookie cups. Each bite releases a burst of melted chocolate, and when filled with a scoop of vanilla ice cream, the contrast of warm and cold is pure American afternoon delight!

Ingredients

- 120g cake flour (low-protein flour)  

- 80g unsalted butter (cold)  

- 60g dark chocolate (cut into chunks)  

- 50g white sugar  

- 30g brown sugar  

- 1 egg  

- ¼ tsp baking powder  

- A small pinch of salt  

- 30g crushed walnuts  

- 100g vanilla ice cream (for serving)  

- 20g chocolate sauce (for drizzling)  

Instructions 

1. Cut the Butter  

Cut cold butter into small cubes and place in the food chopper. Press 3 times until the butter forms even, pea-sized granules.  

In a mixing bowl, combine the butter granules with cake flour, baking powder, and salt. Use your fingertips to rub the mixture into coarse crumbs. Uniform butter pieces ensure a flaky, crisp crust instead of a dense dough.

2. Chop Chocolate & Walnuts  

Place dark chocolate chunks into the vegetable chopper with the dicing blade. Press once to create small, even pieces—these will melt into gooey pockets inside the baked cookies. 

Break walnut halves into chunks and place in the onion chopper. Press twice for a mix of fine and coarse bits, adding satisfying crunch and nutty flavor to each bite.

3. Bake & Assemble  

In a separate bowl, whisk white sugar, brown sugar, and egg until light and fluffy. Gently fold in the flour-butter mixture until just combined, then mix in the chocolate and walnut pieces.  

Lightly grease a muffin tin. Divide the dough into 4 portions and press each into a cup shape (about 0.5cm thick on the bottom and sides to prevent breaking).  

Bake at 170°C (340°F) for about 20 minutes, until golden. Let cool completely before removing from the mold.  

Fill each cookie cup with a scoop of vanilla ice cream and drizzle with chocolate sauce. The first bite delivers crispy cookie, melted chocolate, and cold cream—a true texture celebration!

Conclusion 

The magic of these cookie cups lies in their edible container and the gooey chocolate hidden inside. With Geedel, you can create this show-stopping afternoon treat in just 30 minutes. Filled with ice cream, the warm-and-cool combo is simply irresistible. Four cups are perfect for sharing over hot cocoa—a truly comforting little indulgence!