1.5 to 2 hours
18 to 20
Preheat oven 350°.
Combine the flour and salt in a medium-size bowl. Set aside.
With a standing or hand-held electric mixer, thoroughly combine the butter, sugar, brown sugar, and vanilla. Let the mixer run on medium-low speed for at least 3 minutes until the mixture is light and fluffy. Then add the egg and mix again until thoroughly combined.
Slowly add the flour-salt mixture to the wet ingredients with the mixer speed on low. Mix until combined. Then add the 2/3 cup mini chocolate chips and mix until evenly distributed.
Set the cookie mold(s) on a baking sheet and lightly coat the inner cavities and inserts with non-stick spray. Fill each cavity with about 2 tablespoons cookie dough (approximately 1/2 full) and press the inserts into the center of the dough until they stop about 1/4-1/2 inch above the top of the pan.
Put the baking sheet with mold(s) on the center rack of a preheated 350° oven for 18-20 minutes or until the rim of the cookies appear firm. When done, transfer the mold(s) to a cooling rack and let sit for at least 15 minutes before twisting each insert to release the cookies. Repeat Steps 4 & 5 with the remaining dough.
When the cookies are fully cooled, it’s time to make the chocolate shell filling! Combine the coconut oil and 1.5 cups chocolate chips in a microwave-safe bowl. Microwave in 20-30-second increments until fully melted (stirring in between each microwave segment, do not over-heat). Pour roughly 1 tablespoon of the warm chocolate filling into each cookie and use an offset spatula or your finger to spread a thick layer around the entire interior. If desired, you can also dip the rim of the cookie cup in chocolate. Place the cookies upside down on a wire rack in a cool, dry place or in the fridge to fully set.
When ready to serve, briefly chill the cookie cups and fill each one with 2 tablespoons Fairlife® Ultra-Filtered Milk.