The key to this dish lies in selecting the right ingredients, especially since the cookie dough is safe to eat raw and really shines on its own. I always reach for good-quality butter and pure vanilla extract—these simple staples bring depth and richness. When it comes to the chocolate chips, I prefer mini chips for better distribution and bite-sized bursts of chocolate. Over the years, I’ve learned that using fine sugar instead of coarse granulated sugar helps the dough feel smoother and less gritty, which makes these cups feel truly special.

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar (or superfine sugar for smoother texture)
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour (heat-treated for safety)
• 1/2 teaspoon salt
• 1 cup mini semisweet chocolate chips
• 12 pre-made mini tart shells or cookie cups (store-bought or homemade)

For substitutions, you can swap brown sugar with coconut sugar for a deeper caramel flavor, or use gluten-free flour blends if needed. Just be sure to heat-treat any flour you use to keep the dough safe to eat raw.