A cup you can eat? We’ve got you covered. Topped with a fresh brew of Robert Timms, these Cookie Cups are the perfect treat.

INGREDIENTS
2 cups plain flour
1 tsp baking soda
1 pinch of salt
1/2 cup unsalted butter
2/3 cup granulated white sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup chocolate chips
1 cup chocolate chips for the chocolate coating
1 silicone shot glass mold
4 tsp of Robert Timms Full Bodied Granulated Coffee

INSTRUCTIONS
1. Preheat oven to 180°C.
2. In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix until batter is smooth. Add in flour, baking soda and salt and mix on lowest speed until smooth dough forms. Stir in 1 cup chocolate chips.
3. Scoop out dough and place into one of the shot glass molds. Spread the dough so that it completely covers the bottom of the mold, leaving no gaps. Your dough should cover about half of the mold.
4. Add a second scoop of dough and spread it across evenly on the sides and the top. You should have a thin layer that fully covers the surface, but it shouldn't rise all the way to the rim. Repeat with remaining dough and molds.
5. Place silicon mold on a baking sheet. Bake for about 20-25 minutes or until tops turn dark golden brown. Because of the molds, the cookies will take longer to cook.
6. While cookie shots are cooling, slice off any muffin tops that have puffed up past the rim. Once the cookies have cooled to room temperature, freeze for several hours until cookies are hard. Once cookies are frozen, gently remove them from silicone molds.
7. In a glass microwave-safe bowl, add 1 cup of chocolate chips for coating. Microwave at 30 second intervals, stirring after each stop until melted and smooth.
8. Use a small brush or spatula and coat the interior of the cookie shots with melted chocolate, coating every crevice. Briefly freeze the cookie shot glasses for 20-30 minutes.
9. Let cookies soften to room temperature before adding coffee.
10. Prepare Robert Timms Full Bodied Granulated Coffee in a heatproof measuring jug to your desired strength and pour into cookie cup to serve.

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