Ingredients
Method
Preparation
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Sprinkle the flour on top and bake for 8 minutes. Alternatively, microwave the flour in a bowl for 1 minute on 75% power, stirring until it reaches 165°F.
Cooking
- In a heatproof bowl, combine the butter and finely chopped chocolate. Microwave at 45-second intervals on medium power, stirring until smooth.
- Use an electric mixer to beat in the sugar and vanilla extract for 2 minutes, and then add the milk.
- Sift the heated flour and cocoa powder into the mixture, then stir in the salt.
- Finally, add the mini chocolate chips.
Serving
- Transfer to an airtight container and refrigerate for up to 1 week.
Notes
For best results, make sure to heat treat the flour properly and use high-quality dark chocolate for enhanced flavor. Chill the batter slightly for a more satisfying scoopable texture.
