Chocolate Chip Cookie Dough Cups Ready in 30 Min

Instructions:

1. Spread the 1.25 cups of all purpose flour on a baking sheet. Bake at 350°F for about 7 minutes until it smells toasted and reaches 160°F. Note: This kills any lingering bacteria from the raw grain.
2. In a large bowl, cream together the 0.5 cup softened butter, 0.75 cup dark brown sugar, and 2 tbsp granulated sugar. Mix until the texture is light and fluffy. Note: This aeration helps the dough feel less heavy.
3. Stir in the 1 tsp vanilla extract and 3 tbsp milk. Whisk vigorously until the mixture is fully emulsified.
4. Gradually fold in the heat treated flour and 0.5 tsp sea salt. Stir until no white streaks remain in the bowl.
5. Gently mix in the 0.5 cup mini semi sweet chocolate chips. Fold by hand to avoid melting the chips with the warmth of your hands.
6. Combine 1.5 cups dark chocolate chips with 1 tbsp coconut oil in a microwave safe bowl. Heat in 30 second bursts until the chocolate is glossy and completely smooth.
7. Spoon a small amount of melted chocolate into each muffin liner. Tilt the liner to coat the bottom and sides slightly.
8. Roll the dough into 12 even balls and press them gently into the chocolate lined cups. Ensure there is a small gap for the top chocolate layer.
9. Pour the remaining melted chocolate over the dough balls. Tap the tray on the counter to level the tops.
10. Place the tray in the refrigerator for at least 40 minutes. Wait until the chocolate is firm and cool to the touch before removing from liners.