Mini Chocolate Chip Cookie Dip Cups
These Mini Chocolate Chip Cookie Dip Cups combine tiny homemade chocolate chip cookies with rich chocolate ganache in adorable bakery-style dessert cups! Perfect for Memorial Day, summer parties, gifting, and make-ahead desserts.
Equipment
- Medium to large bowl
- Electric Mixer
- Silicone Spatula
- 2 half sheet pans
- Parchment paper
- Scale (See Tip 1)
Ingredients
Mini Chocolate Chip Cookies
- ¾ cup (6 ounces, 170 grams) unsalted butter, room temperature
- ½ cup (3.5 ounces, 100 grams) granulated sugar
- ½ cup (3.75 ounces, 110 grams) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups (10 ounces, 283 grams) all-purpose flour
- 1 cup (6 ounces, 170 grams )mini semi-sweet chocolate chips (See Tip 2)
Chocolate Ganache
- 1 cup 6 ounces, 170 grams) mini semi-sweet chocolate chips
- ½ cup (4 ounces, 113 grams) heavy cream
Instructions
Mini Chocolate Chip Cookies
- Preheat oven to 350°F. Line 2 half-sheet pans with parchment paper; set aside.
- In a medium or large bowl, beat butter on high until creamy, about 2 minutes. Add granulated and brown sugars; beat until well combined, about 2 minutes. Add the egg, vanilla extract, salt, and baking soda; beat until light and fluffy, about 2 minutes. Scrape down the bowl.
- Add the flour; beat on low just until combined. (See Tip 3)
- Add the mini chocolate chips; stir until combined.
- Portion the dough into 5-gram pieces; roll into smooth balls and place 1 ½ inches apart on the prepared baking sheets. (See Tip 1)
- Bake in the preheated 350°F oven for 8 to 10 minutes, or until lightly golden. Cool completely. (See Tip 4)
- Yield: 12 to 14 dozen mini cookies.
Chocolate Ganache
- Place the mini chocolate chip cookies and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Microwave for an additional 15 to 30 seconds, or until the chocolate chips are melted. Stir until thick and cohesive.
Serving/Assembly
- Serve the cookies with chocolate ganache for dipping.
- For gifting, add 10-12 cookies to a 9-ounce plastic dome cup with an insert. Add 1 ounce (2 tablespoons) of chocolate ganache to the insert. Secure the dome lid, and if desired, add a label. (See Tip 5)
- Yield 12 to 14 servings.
Video
Tips/Notes
- To ensure consistent results, weigh both the ingredient and the individual pieces of dough for the mini cookies.
- Because of the cookie size, use mini chocolate chips. Regular-sized chocolate chips are too big for the tiny cookies.
- Once the flour is added, do not overmix. Overmixing will cause the cookies to become somewhat tough.
- The cooking time will vary depending on the temperature of the dough. In my tests, 8 minutes was perfect for the just made cookie dough. When the dough was refrigerated I added one minute. When the cookie dough was frozen, I added another minute or two.
- I used 2 ounce cup inserts. I wanted enough chocolate ganache to be generous, but not too much for an overfill potential. Using 1 ounce or 2 tablespoons of ganache was the perfect amount.
Nutrition
Calories: 513kcalCarbohydrates: 54gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 58mgSodium: 159mgPotassium: 277mgFiber: 4gSugar: 32gVitamin A: 540IUVitamin C: 0.1mgCalcium: 47mgIron: 4mg
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