Enjoy the best chocolate chip cookie dough that's completely edible AND covered in luscious chocolate!
It’s almost Valentine’s Day!
If you know anything about me, you’ll know that, while I'm not a huge fan of Hallmark holidays, I will, however, take any excuse I can to waylay the hubs for flowers and also to get to making something sweet. And… Taadaa! I present to you Chocolate Covered Edible Chocolate Chip Cookie Dough Hearts!
I have never had any compunction about straight up eating regular cookie dough, would-be-killer eggs, deadly flour and all, but I now understand that I have been living on the precipice of a very steep cliff most of my life. You guys, I’m lucky to still be here! But now I have kids and the hubs and more responsibility, so I cannot just keep on in the carefree manner of my youth. For these delicious hearts, I heat treated the flour and, of course, left out the eggs. Still tastes exactly like the best chocolate chip cookie dough, just covered with a decadent layer of chocolate. I would be in heaven if someone made me these for Valentine’s, Galentine’s or Palentine’s!
Whether you're celebrating Pink Day or not, get to making this recipe and have a wonderful Sunday!
2 cups (272g) all purpose flour to obtain 1 cup (136g) heat treated flour, method see below
1/2 cup (113g) unsalted butter at room temperature
1/2 cup (110g) packed light brown sugar
3 tbsp (40g) granulated sugar
1/4 tsp salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/2 cup (82g) chopped good quality dark chocolate
2 cups (320 g) semisweet chocolate chips
2 tbsp coconut oil
To heat treat the flour:
Preheat the oven to 350°F. Spread 2 cups of flour onto a rimmed baking sheet. Bake for 10 minutes, stirring through half way.
Let cool completely. Sift the flour through a fine mesh sieve and discard any clumps. Measure out the cup of flour that you need and save the rest for another recipe.
To make the cookie dough:
Place the butter, brown sugar, granulated sugar and salt into the bowl of a stand mixer or, if using a hand mixer, a medium sized bowl.
Mix until pale and fluffy. Beat in the vanilla until combined. Add the flour and beat until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the chopped chocolate with rubber spatula.
Use a spatula or a palette knife to spread the cookie dough out evenly onto a rimmed baking sheet (or two half sheets, it’s easier to refrigerate that way). Refrigerate for at least two hours or up to overnight.
Melt the chocolate chips and coconut oil in a water bath or in 20 second increments in the microwave, stirring inbetween increments until smooth.
Remove the firm cookie dough from the fridge. Press a heart shaped cookie cutter into the cookie dough to cut out hearts. If the hearts are not coming off the baking sheet, use a spatula or palette knife to lift them out. Place the cut out hearts on a cooling rack with a baking sheet underneath. When you have cut out as many hearts as you can, collect the scraps and spread the dough out evenly again. Refrigerate for another 30 minutes before cutting out hearts again.
Spoon the melted chocolate mixture over the cookie dough hearts, making sure the surface and sides are covered evenly. When the chocolate is not dripping anymore, place the cooling rack in the fridge for about 30 minutes until the chocolate is hardened. You can scrape the dripped chocolate off the baking sheet and remelt to use on the next batch.
When the chocolate has hardened, remove the hearts from the fridge.
Use a knife or a palette knife to carefully lift them off the cooling rack and turn them around. Make sure there is a baking sheet underneath the cooling rack.
Repeat the step of spooning the melted chocolate mixture over the back side of the hearts. Return to the fridge to harden.
When completely hardened, carefully lift the hearts from the cooling rack.
Repeat the steps until the cookie dough is used up.
Store in an airtight container in the fridge.
These will keep for a week.