Pink Chocolate-Chip Cookie Dough (Print Format)
Fudgy brownie base topped with pink chocolate chip dough and a drizzle of melted chocolate.
# Ingredients:
→ Brownie Layer
01 -
½ cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
⅓ cup unsweetened cocoa powder
06 -
½ cup all-purpose flour
07 -
¼ teaspoon salt
→ Cookie Dough Layer (Egg-Free)
08 -
½ cup unsalted butter, softened
09 -
½ cup brown sugar
10 -
¼ cup granulated sugar
11 -
2 tablespoons milk
12 -
1 teaspoon vanilla extract
13 -
1 cup all-purpose flour, heat-treated
14 -
½ cup mini chocolate chips
→ Chocolate Topping
15 -
½ cup semi-sweet chocolate chips
16 -
1 tablespoon butter or cream (optional, for a smoother drizzle)
# Steps:
01 -
Preheat oven to 350°F (175°C) and grease or line a mini muffin pan. Whisk melted butter and sugar, then add eggs and vanilla. Stir in cocoa powder, flour, and salt until smooth. Fill cavities about two-thirds full and bake for 15–18 minutes, or until just set but still fudgy. Let cool completely.
02 -
Cream butter with both sugars until fluffy. Mix in milk and vanilla. Add heat-treated flour, then fold in mini chocolate chips.
03 -
Press a small scoop of cookie dough gently onto each cooled brownie bite.
04 -
Melt chocolate chips (with butter or cream if using) and drizzle over the tops. Chill for about 20 minutes until set.
# Tips:
01 -
Heat-treat the flour by microwaving it for 1 minute, stirring every 20 seconds, and let it cool completely.