Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup semisweet chocolate chips (for melting)
- 1 tablespoon coconut oil
Feel free to substitute the mini chocolate chips with dark chocolate chips for a richer flavor. For a nutty twist, you can also add a handful of chopped walnuts or pecans to the dough.
Instructions
- Start by preheating your oven to 350°F. Spread the all-purpose flour on a baking sheet and bake for 5 minutes to eliminate any potential bacteria, then let it cool completely.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer.
- Add in the vanilla extract and salt, mixing until well combined.
- Gradually add the cooled flour to the mixture, stirring until fully incorporated.
- Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Melt the semisweet chocolate chips with the coconut oil in the microwave, stirring every 30 seconds until smooth.
- Line a muffin tin with cupcake liners. Spoon a tablespoon of melted chocolate into each liner, using the back of the spoon to coat the bottom and sides evenly. Freeze for 10 minutes until set.
- Once the chocolate shells are firm, fill each one with a generous spoonful of cookie dough, pressing it down gently to fit.
- Top each cup with an additional spoonful of melted chocolate, spreading it to cover the dough completely. Freeze the cups for another 10 minutes until the chocolate is set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International