Chocolate Chip Cookie Cups with Panna Cotta Milk

Directions

Cookie Cups:

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars for 5 minutes.

Add in the egg and vanilla and beat on medium-high speed for another 5 minutes. Turn the mixer speed to low and add in the flour, baking powder, salt, and chocolate chips; mix until combined.

Spray a standard muffin tin 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 350 degrees. 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 centers (you're trying to reform 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.

Panna Cotta Milk:

Pour the half-and-half into a small saucepan.

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. A

dd 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).

Pour the mixture into the cooled cookie cups (that you will want to have on a baking sheet in case of any leakage).

Refrigerate for at least 5 hours.