Almond Cookie Bowl

Instructions

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
• In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
• Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3–4 per pan with plenty of space between for the cookies to spread during baking.
• Bake the cookies for 7–10 minutes, or until they have tripled in size and almost stopped bubbling.
• Remove from the oven and let cool for 30–60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1–2 minutes, until firm.
• Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
• To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
• Enjoy!