Chocolate Chip Cookie Dough Bites
Ingredients
Chocolate Chip Cookie Dough
- 1 cup all-purpose flour, heat treated*
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 ½ teaspoons vanilla extract
- 1-2 tablespoons milk
- ⅓ cup mini chocolate chips
Chocolate Coating
- 8 oz semisweet chocolate bar, chopped
- 1 teaspoon coconut oil
Other
- Flaky sea salt to top
Instructions
- Preheat your oven to 350°F degrees. Sprinkle your measured flour onto a baking sheet lined with parchment paper. Bake the flour for 5 minutes, to kill off any bacteria that may be in the raw flour. Allow the flour to cool completely.
- Beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add in the heat-treated flour and salt and mix to combine. While mixing, add one tablespoon of milk at a time until you reach your desired cookie dough consistency, making sure it's not too soft. Lastly, fold in the mini chocolate chips.
- Use a small cookie scoop to scoop the cookie dough and roll them into balls. Place them in the fridge to chill for 30 minutes.
- Melt the chopped chocolate bar and the coconut oil in a microwave-safe bowl in 30 second increments until the chocolate is completely melted and smooth.
- Drop the chilled balls of dough one at a time in the melted chocolate. Use a fork to carefully coat the dough completely. Pick the coated cookie dough up with the fork, tapping off a much extra chocolate as possible.
- Place the coated ball on a plate or small baking sheet lined with parchment paper. Repeat for all of the cookie dough balls. Chill for about 20 minutes, or until the chocolate is set. Enjoy!
Notes
*To eliminate the risk of bacteria in the raw flour, you can bake it on a cookie sheet in a 350°F oven for 5 minutes. Allow to cool completely before using,
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