Step 1
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2
To heat-treat the flour, spread the flour into an even layer on the lined baking sheet and place it into the preheated oven. Bake for 5 to 10 minutes or until the temperature of the flour reaches 160°F (71°C). To evenly heat the flour, rotate pan and stir the flour every 3 minutes or so while also checking the temperature (see Chef’s Tips).
Step 3
Transfer the treated flour to a large bowl. Sprinkle in the salt and ground cinnamon. Whisk well until no lumps remain. Set aside to cool; 30 minutes.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until smooth. Add in the Redpath® Dark Brown Sugar and cream until pale in colour; 2 to 3 minutes. Scrape down the sides of the bowl and mix in the vanilla extract until well combined.
Step 5
Add in the cooled flour mixture. Mix on low speed until just combined. Drizzle in the milk. Mix on medium speed until well incorporated. Stir in the chopped semi-sweet and milk chocolate on low speed or fold in by hand using a large rubber spatula.
Step 6
Line the second baking sheet with parchment paper.
Step 7
Using a small-trigger-style ice cream scoop or a tablespoon measuring spoon (these will be slightly smaller), scoop evenly sized balls of dough onto the parchment-lined baking sheet (see Chef’s Tips). Place into the freezer for 10 minutes. Roll dough into balls and place back into the freezer to firm up; 20 minutes.
Step 1
Fill a small saucepan with about 2 inches of water and place onto the stove over medium-high heat. Bring water to a boil. Reduce heat to low.
Step 2
Combine the chopped chocolate and butter (or oil) in a small, heatproof bowl. Place the bowl over the just simmering or steaming water, ensuring the bottom of the bowl is not touching the surface of the water. Stir the chocolate mixture with a heatproof spatula until smooth; do not increase the temperature, as this may burn the chocolate. Remove from heat and carefully wipe any condensation from the bottom of the bowl.
Step 3
Drop a chilled cookie dough ball into the melted chocolate. Working quickly, use a fork to roll the ball in the chocolate. Carefully lift and tap the fork against the bowl to remove any excess chocolate from the bite before placing it onto the lined baking sheet. Repeat with the remaining bites. If adding sprinkles or decorations onto the bites, do so while the chocolate is still wet.
Step 4
Place the baking sheet in the fridge to set; 10 minutes. If desired, pipe melted milk or white chocolate or melted candy melts over the bites to decorate them to suit the season or celebration.
*To heat-treat flour in the microwave, place flour into a large microwave-safe bowl or dish. Heat at 30-second intervals, using a fork to break up any large clumps while also checking the temperature of the flour. Repeat the process until the temperature of the flour reaches 160°F (71°C).
*You can heat-treat a large batch of flour in advance and store the completely cooled flour in an airtight container for future edible cookie dough bites or other no-bake treats that require flour.
*Use the highest quality pure chocolate bar you can find when dipping. Alternatively, if using these bites for a special occasion or festivity, coloured candy melts can be used instead of the chocolate.
*An alternate way to portion the dough is to weigh the entire bulk and divide it by the number of servings. This will give you the weight in grams, and the dough can be weighed out into equal portions instead of using an ice cream scoop or a tablespoon measure.
