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1
In a large bowl, beat butter, shortening and both sugars until light and fluffy, add egg and vanilla and beat in.
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2
Combine flour with baking powder and salt in medium bowl, whisk to combine.
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3
Add flour mixture to butter / sugar mixture and mix just until blended.
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4
Fold in chocolate chips.
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5
Divide dough into 10 balls.
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6
Place on parchment lined platter and refrigerate until very cold, at least 2 to 3 hours.
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7
Have ready regular standard cupcake tins.
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8
Turn cupcake tins upside down.
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9
Cover every other cupcake tin bottom with foil liners, or cut foil to fit over bottom smoothly.
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10
Spray foil liners with non stick spray.
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11
Preheat oven to 350
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12
Remove balls of dough from refrigerator and roll two at a time between two sheets of parchment paper, to about 1/8 inch thick.
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13
Keep dough cold while rolling each group.
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14
Peel dough carefully from parchment paper and drape over foil coverered tin.
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15
With floured hands, to prevent sticking, mold dough onto tin, trim bottom and fill any cracks.
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16
Bake for 7 to 10 minutes, depending on how thick your dough was molded.
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17
They should be light golden brown.
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18
Cool in pans for 10 minutes, then very carefully run a small sharp knife to loosen.
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19
Remove and cool completely before carefully removing foil liners.
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20
*Note* The reason not to use all butter or subsitute margerine is that the dough will expand to much and spread off the cups.
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21
The shortening, butter combination is important.
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22
The other important step is to have the dough thoroughly chilled.
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23
Fill each cooled cup with a small scoop of ice cream, top with whipped cream and sprinkles.
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24
Or fill with any of your own creations!
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25
I filled these with ice cream, but there are endless possibility's.
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26
Fill with fruit, yogurt, pudding, candy, nuts, moouses trail mix, or anything you can think of!
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27
Keep in mind if filling with wet ingredients to fill close to serving time as the cookies will soften if left to long.
