I ate a few too many of these. But really, can you blame me? Eggless edible chocolate chip cookie dough wrapped in a thick coating of creamy dark chocolate? It's everything I could ever want. Perfect for satisfying those late night cravings or curing the afternoon slump at work.
Best of all they are so e-a-s-y to make! They are no bake and you only need a handful of ingredients - most of which you probably have in your pantry right now. They are great for a party too! Or just a party of one! #nojudgementhere
I have something to celebrate today. For the first time in three years, my husband doesn't have to study tonight. He completed his last Law exam yesterday and is now officially a free man! In turn I am no longer a study widow (insert clapping here).
We still have to wait a few weeks for the official ceremony and such but I am celebrating already. I won't lie, the road has been a long one but I have never been prouder. One of my husband's favourite ice cream flavours is cookie dough so let's eat a few Cookie Dough Chocolate Cups to celebrate shall we?
Remember when I made my Funfetti Cookie Dough? It is still one of my most popular recipes to date. However, when you take cookie dough and then smother it in chocolate, it really does go to a whole new level of delicious.
You can make these using cupcake liners in a muffin tin which also make them easy to unwrap and store. Did I mention there's cookie dough AND chocolate? I actually think I like them better than peanut butter cups (and you'll know that's saying something).
Cookie Dough Chocolate Cups
Makes approximately 16 cookie cups
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
140 grams (1 cup) plain flour
2-3 tablespoon milk
75 grams (1/2 cup) milk or dark chocolate chips
525 grams (3 and 1/2 cups) good quality dark chocolate
Line a muffin tray with cupcake liners. Also line a cookie sheet or baking tray with parchment or baking paper. In a large mixing bowl, cream your butter and sugars using an electric mixer for about 3-4 minutes or until the mixture is pale and creamy. Add your vanilla and beat again. Then sift in your flour and stir with a wooden spoon or plastic spatula. Add the milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips.
Roll small balls of the cookie dough and set them onto your prepared tray. Once you have finished with all the dough, pop the tray into the fridge while you melt the chocolate. I like to use the stove top method so the chocolate stays warm which will prevent it from cooling too quickly and going hard.
Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the cookie dough from the fridge. Add approximately 1-2 teaspoons of chocolate into the bottom of your cupcake liners, ensuring it covers the entire base. Then grab a cookie dough ball, flatten it using your fingers and place it on top of the chocolate. Make sure the cookie dough doesn't touch the side of the liner so there is room for the chocolate to completely cover the dough.
Continue with all your cookie dough and chocolate. Then spoon more chocolate over each piece of cookie dough so it is completely covered. Pop your chocolate cups into the fridge for at least one hour or until set. Store in the refrigerator.