Ingredients:

  • 1 cup All-Purpose Plain Flour
  • 1/4 tsp Fine Sea Salt (for dusting flour during heating)
  • 1/2 cup Unsalted Butter, softened
  • 1/4 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Tbsp Whole Milk or Double Cream
  • 1 tsp Pure Vanilla Extract
  • All of the Heat-Treated Flour
  • 1/2 cup Mini Semi-Sweet Chocolate Chips
  • 12 oz Good quality melting chocolate
  • 1 Tbsp Coconut Oil or Vegetable Shortening

Instructions:

  1. Spread the all-purpose flour and salt evenly on a microwave-safe plate or baking sheet. Heat using the Microwave Method (60-90 seconds, stirring every 30 seconds until 165°F/74°C) or the Oven Method (Bake at 300°F/150°C for 5-7 minutes). This step is critical for safety.
  2. Allow the treated flour to cool completely to room temperature before proceeding. Sifting the flour after cooling is recommended to remove any lumps.
  3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl.
  4. Mix in the vanilla extract and milk (or cream) until just combined.
  5. Gradually add the cooled, heat-treated flour. Mix on low speed until just combined and a thick dough forms. Do not overmix.
  6. Gently fold in the mini chocolate chips using a spatula.
  7. Using a small scoop (about 1.5 teaspoons), roll the dough into uniform balls. Place them on a baking sheet lined with parchment paper.
  8. Place the sheet in the freezer for 30 minutes, or the refrigerator for 1 hour, until the balls are very firm. This ensures they maintain their shape during dipping.
  9. Place the good quality melting chocolate and coconut oil into a small, deep dipping bowl. Melt gently using a double boiler or microwave (30-second bursts, stirring between each burst) until completely smooth and glossy.
  10. Using a truffle fork or toothpick, dip the cold cookie dough balls one at a time into the melted chocolate, ensuring a complete coating. Allow excess chocolate to drip off.
  11. Place the dipped bites back on the parchment paper. If desired, sprinkle immediately with flaky sea salt or decorative sprinkles before the chocolate sets.
  12. Chill the dipped bites in the refrigerator for 30 minutes, or until the chocolate is fully set and firm to the touch. Store in an airtight container.