Chocolate Chip Cookie Cupcakes with Panna cotta

Ingredients:

For the cookies:

• 114g butter
• 56g dark brown sugar
• 56g granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 8 ounces (2 cups) all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips

For the panna cotta:

• ½ cup semi-skimmed milk
• ½ pack gelatin (scant ½ tbsp)
• 1 cup heavy whipping cream
• 3 tbsp granulated sugar
• 1 vanilla pod
• pinch of salt

Method:

For the cupcakes:

• Cream together the butter and sugars for 5 minutes. 
• Add in the egg and vanilla and beat for another 5 minutes. 
• Add in the flour, baking powder, salt, and chocolate chips; mix until combined.
• Spray a muffin pan with nonstick spray.
• Press 2 to 3 tablespoons of dough into each muffing cup. It doesn’t have to be perfect, just make sure there are no holes. Put the muffin tin in the freezer.
• Preheat the oven to 180ºC. When the oven is heated, remove the muffin tin from the freezer.
• Bake the cookie cups for 10 minutes. Remove them from the oven and, using the bottom of a juice or shot glass, press down the cookie cup centres (you’re trying to form the cup shape). 
• Place the cookie cups back in the oven for 2 to 5 more minutes.
• Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.

For the panna cotta:

• Pour the semi-skimmed milk into a small saucepan. 
• Cut the vanilla pod in half and put into the milk
• Sprinkle the gelatin over the top and allow to sit for a few minutes. 
• Turn the heat on medium-low and stir until the gelatin is dissolved. 
• Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
• Remove the vanilla pod halves
• Pour the mixture into the cooled cookie cups (that you’ll want to have on a baking sheet in case of any leakage).

Refrigerate for at least 5 hours.

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