Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips
  • 3 cups vanilla bean ice cream
  • 1/2 cup fresh raspberries
  • 2 tbsp chopped salted pistachios

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease a standard 6-slot muffin tin generously with non-stick spray.
  2. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/3 cup granulated sugar, and 1/3 cup packed light brown sugar until the mixture is smooth and pale.
  3. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  4. In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  5. Gradually stir the dry flour mixture into the wet butter mixture until a thick dough forms.
  6. Fold in 3/4 cup semi-sweet chocolate chips using a spatula until evenly distributed.
  7. Scoop approximately 1/3 cup of dough into each of the 6 muffin slots.
  8. Use your thumb or the back of a small spoon to press a deep well into the center of each dough ball, pushing the dough up the sides to create a thick wall.
  9. Bake for 14–16 minutes until the edges are deep golden brown and the center remains slightly soft.
  10. Allow the cookie bowls to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Once completely cooled, divide the 3 cups of vanilla bean ice cream among the bowls, scooping a generous portion into the center of each.
  12. Top each bowl with a portion of the fresh raspberries and chopped salted pistachios.