Fully-Loaded Hot Chocolate Chip Cups

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(3)

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• Cooking and Prep: 20 m
• Serves: 6
• Contains:

I usually make these ahead of time, freeze them raw, and take out of the freezer at the beginning of the meal. A few minutes before dessert time, I throw them into the oven so we enjoy it fresh. Everybody loves freshly baked cookie dough — at least everybody that I know! I listed some of the fun sweet stuff that we like to add. Follow ours or make up your own!

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Ingredients (13)

Main ingredients

• 1/2 cup oil

• 1/2 cup margarine

• 3/4 cup brown sugar

• 1/4 cup sugar

• 3 eggs

• 1 teaspoon Gefen Pure Vanilla Extract

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  Gefen Pure Vanilla Extract

• 2 cups flour

• 1 teaspoon baking soda

• 2.8 ounces (80 grams) Gefen Instant Chocolate Pudding mix

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  Gefen Instant Chocolate Pudding

Add-ins

• 1 (7-oz./200-g.) bag 72% chocolate chunks

• 1/2 cup Elyon Mini Marshmallows

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  Elyon Vanilla Mini Marshmallows

• 3/4 cup caramel chips

• 1/2 cups chopped pecans or slivered almonds (see note)

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Start Cooking

Prepare the Chocolate Chip Cups

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Combine all the ingredients for the dough. Add the add-ins and scoop into 12–18 ramekins, depending on how big you want your serving size to be.

3. When ready to serve, bake for 12 minutes.

Note:

If you don’t eat pecans or almonds on Rosh Hashanah, feel free to omit.

Credits

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger