Description
Delight in these luscious Chocolate Chip Cookie Dough Cups, a no-bake treat combining safe-to-eat cookie dough with a rich chocolate shell. Perfect for satisfying your sweet tooth with a fun and easy-to-make dessert that features mini chocolate chips folded into creamy, heat-treated flour dough, encased in semisweet chocolate cups.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Chocolate Coating
- 2 cups semisweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Heat-Treat the Flour: Spread the all-purpose flour evenly on a baking sheet and bake it at 350°F for 5 minutes. Allow it to cool completely to make it safe for raw consumption.
- Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the milk and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: Stir the cooled, heat-treated flour and salt into the wet mixture until a soft, pliable dough forms. Fold in the mini chocolate chips evenly throughout the dough.
- Shape Cookie Dough Discs: Scoop small portions of the dough and roll them into balls. Flatten each ball slightly into discs and arrange them on a parchment-lined tray. Freeze these discs for about 20 minutes until they become firm.
- Melt Chocolate for Coating: In a microwave-safe bowl, melt the semisweet chocolate chips with the coconut oil or shortening in 30-second intervals, stirring after each to ensure a smooth and glossy chocolate coating.
- Coat Muffin Liners: Spoon a small amount of the melted chocolate into silicone or mini cupcake liners, spreading the chocolate evenly along the bottom and sides to create a shell.
- Assemble the Cups: Place a chilled cookie dough disc inside each chocolate-coated liner. Cover with more melted chocolate to seal the dough within, and gently tap the tray to smooth the tops of the cups.
- Set and Serve: Refrigerate the cookie dough cups for about 30 minutes or until the chocolate is fully set. Remove from molds carefully and serve chilled for the best texture and flavor.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat without baking.
- Store the cookie dough cups in the refrigerator to maintain their texture and freshness.
- Feel free to use milk chocolate or dark chocolate instead of semisweet for coating based on your taste preference.
