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Heat-treat the all-purpose flour: Spread the flour evenly on a microwave-safe plate. Microwave on high for 1 minute and 30 seconds, stirring halfway through, until the internal temperature reaches 160°F. This step is crucial for food safety. Allow to cool completely.

In a large mixing bowl, combine the softened unsalted butter and packed light brown sugar. Cream them together with a spatula or electric mixer until light and fluffy.

Stir in the vanilla extract until well combined.

Gradually add the cooled, heat-treated flour to the butter and sugar mixture, mixing until a thick, cohesive dough forms.

Fold in the mini chocolate chips and the milk. Mix until the chocolate chips are evenly distributed throughout the dough and the dough is slightly pliable.

Roll the cookie dough into small, bite-sized spherical balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.

Melt the chopped milk chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fluid. Alternatively, use a double boiler.

Dip each cookie dough ball completely into the melted chocolate, ensuring an even coating. Use a fork or a dipping tool to gently lift the coated ball, allowing excess chocolate to drip off. Return the coated bites to the parchment-lined baking sheet.

Refrigerate the chocolate-covered cookie dough bites for at least 30 minutes, or until the chocolate coating is fully set.

Serve chilled and enjoy your homemade chocolate-covered cookie dough bites!


Heat-treat the all-purpose flour: Spread the flour evenly on a microwave-safe plate. Microwave on high for 1 minute and 30 seconds, stirring halfway through, until the internal temperature reaches 160°F. This step is crucial for food safety. Allow to cool completely.

In a large mixing bowl, combine the softened unsalted butter and packed light brown sugar. Cream them together with a spatula or electric mixer until light and fluffy.

Stir in the vanilla extract until well combined.

Gradually add the cooled, heat-treated flour to the butter and sugar mixture, mixing until a thick, cohesive dough forms.

Fold in the mini chocolate chips and the milk. Mix until the chocolate chips are evenly distributed throughout the dough and the dough is slightly pliable.

Roll the cookie dough into small, bite-sized spherical balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.

Melt the chopped milk chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fluid. Alternatively, use a double boiler.

Dip each cookie dough ball completely into the melted chocolate, ensuring an even coating. Use a fork or a dipping tool to gently lift the coated ball, allowing excess chocolate to drip off. Return the coated bites to the parchment-lined baking sheet.

Refrigerate the chocolate-covered cookie dough bites for at least 30 minutes, or until the chocolate coating is fully set.

Serve chilled and enjoy your homemade chocolate-covered cookie dough bites!
