DO NOT BE TEMPTED TO MAKE THESE COOKIE BOWLS USING ALL BUTTER. IT WILL NOT WORK. THE DOUGH WILL SPREAD ALL OVER THE PLACE AND NOT FORM A BOWL !!!!!
1/4 cup butter flavored shortening (no substitutions)
1/4 cup butter (room temperature)(no substitutions)
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips
Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.
Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.
Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.
NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.
NOTE: I used the new no stick foil and didn't have to spray it at all.
NOTE: If you are using a standard size cupcake pan, you can use full size paper cupcake liners instead of the foil.
Roll the chilled cookie dough (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing wrinkles and/or cracks in the dough together and trimming to fit.