Cookie-dough lovers, this one’s for you! This tasty egg-free cookie dough can be eaten raw—in fact, it’s meant to be! The cookie dough is portioned into mini muffin tins and then covered in melted chocolate, so you’ll be biting into chocolate, cookie dough and chocolate chips all at once.

¼ cup oil
¼ cup light brown sugar, packed
1 tablespoon granulated sugar
4 teaspoons milk (or nondairy milk)
1 teaspoon vanilla extract
⅔ cup flour
Pinch of salt
⅓ cup Baker’s Choice Chocolate Chips
⅔ cup chopped good-quality chocolate (or chocolate chips)
1 teaspoon oil

  1. Line a 12-cup mini muffin tin with mini liners.
  2. In a medium bowl, mix together oil, sugars, milk, and vanilla extract.
  3. Pour flour and salt over wet ingredients and mix until just combined. Stir in chocolate chips. Set aside.
  4. Melt chocolate with a teaspoon of oil over a double boiler or in short intervals in the microwave.
  5. Drop about a teaspoon of the melted chocolate into the bottom of each muffin liner, spreading chocolate evenly on the bottom and up the sides of the liner. Round about half a tablespoon of dough between palms and press into each liner, flattening the top. Drop more chocolate over each ball of cookie dough, covering the top entirely.
  6. Place the muffin tray in the fridge until chocolate is hardened, about 30-60 minutes. Store the cookie-dough cups in the fridge for up to a week.


Yield: 12 mini cups

For more great recipes, check out this weeks issue of Whisk by Ami