Ingredients:
– 2 cups semisweet chocolate chips (or feel free to use milk chocolate, if that’s your preference)
– 1/2 cup unsalted butter, softened
– 1/2 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour, heat-treated
– 1/2 teaspoon salt
– 1/2 cup mini chocolate chips
– Additional chocolate chips for garnish
Directions:
1. Let’s start with the chocolate cups. Melt your chocolate chips and coconut oil in a microwave-safe bowl, using 20-second bursts in the microwave. Stir between each burst until everything is deliciously smooth.
2. Line your muffin tin with cupcake liners. Spoon a good tablespoon of that melted chocolate into each liner, giving each one a nice swirl to coat the sides and bottom evenly. Pop the tray into the fridge for about 10-15 minutes to set.
3. While those are chilling, let’s dive into the cookie dough filling. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it looks light and fluffy.
4. Stir in the milk and vanilla extract until everything’s well mixed.
5. Now, add in the heat-treated flour and salt, mixing until the mixture is smooth. Fold in the mini chocolate chips to get that classic cookie dough charm.
6. Bring the chocolate cups back out from the fridge. Scoop a generous amount of that delightful cookie dough into each chocolate cup, pressing softly to fill them up. Smooth out the tops as you go.
7. For a little flair, sprinkle some extra chocolate chips on top as a garnish.
8. Give your completed creation some chill time in the fridge for another 20-30 minutes to let them firm up nicely before serving. Enjoy every bite!
