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Recipe by Estee Kafra

Fully-Loaded Hot Chocolate Chip Cups

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Parve Parve
Easy Easy
6 Servings
Allergens
20 Minutes
Diets

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!

Ingredients

Main ingredients

  • 1/2 cup oil

  • 1/2 cup margarine

  • 3/4 cup brown sugar

  • 1/4 cup sugar

  • 3 eggs

Add-ins

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

  • 1/2 cup mini marshmallows

  • 3/4 cup caramel chips

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

Directions

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.

Notes:

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

Fully-Loaded Hot Chocolate Chip Cups

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Esther
Esther
14 days ago

Are the pecans in the picture honey glazed?

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Avigael Levi
Admin
Reply to  Esther
14 days ago

It looks like they aren’t, but for sure I’d try honey glazed!

miriam kaplan
miriam kaplan
8 months ago

CAN I USE OIL INSTEAD OF MERGERINE?

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Linda Flescher
Linda Flescher
8 months ago

Can I sub gluten free flour? Also, I don’t use mixes, how would I incorporate homemade chocolate pudding. Thanks, Linda

Linda Flescher
Linda Flescher
Reply to  Linda Flescher
8 months ago

Can I sub gluten free flour and make my pudding from scratch?

Raquel
Raquel
Reply to  Linda Flescher
8 months ago

I haven’t tried it with this recipe, you could try it with 1:1 gluten-free flour. If you would like to make homemade chocolate pudding mix you could. But you just add it as powder, not as prepared pudding.

Esther
Esther
9 months ago

Yum yum yum

Miriam Levy
Miriam Levy
1 year ago

can I cook them at a lower temperature? like when i keep the oven on over yom tov at 250?

Vanessa Kos
Vanessa Kos
1 year ago

An absolute hit!!!
I am made a double batch of these last year and froze them raw, hoping to have them last for a few Shabbos’s after yom tov as well, my plan was to bake them fresh as I needed them, they were GONE by the end of yom tov!!!!!!
I am going to make them again, but this time hide them better!!!!!

Shavy Hershkowitz
Shavy Hershkowitz
3 years ago

Simple and scrumptious dessert!

Avigail
Avigail
3 years ago

Are you measuring out 2.8 oz. of the chocolate pudding mix? There is no such product.

Raquel
Raquel
Reply to  Avigail
3 years ago

Yes. The standard size is 4.1 oz so I would put a little more than half, which would be around 1/3 of a cup. If you have a kitchen scale then you can definitely weigh it out as well.