Affogato Cookie Cups

• servings: 6 portions
• total time: 1 hour 32 minutes

Ingredients

Welcome back to my series one bowl bakes where we are going to make indulgent treats in just one bowl.

These cookie cups are buttery and soft packed with puddles of melty chocolate. Fill with your favourite ice cream and top with espresso for a delicious summer dessert.

Cookie Cup:

240 g plain flour

½ teaspoon bicarbonate soda

100g caster sugar

100g light brown sugar

130 g dairy free butter, melted

60 g soya yoghurt room temp

100g dairy free dark chocolate chips

1 shot espresso

Filling:

Dairy free ice cream of choice

Shot of espresso

Cocoa powder for dusting

Whisk the sugar and melted butter together until combined followed by the yoghurt and espresso.

Directions

Add in the dry ingredients - mix until just combined.

Fold in the chocolate.

Scoop out 6 portions of the dough and place into a greased jumbo muffin tin.

Pop into the fridge for at least an hour for the dough to chill.

Heat the oven to 175 degrees C - fan oven.

Bake for 10-14 minutes, or until cooked through.

Remove from the oven and gently press a well into the centre of each. Leave to cool for at least 20 minutes.

Fill with ice cream and cover with a shot of espresso