Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 2 tbsp (30ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tbsp (8g) rainbow sprinkles

Instructions:

  1. Place the flour in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C). Let it cool for 5 minutes.
  2. Beat the softened butter and brown sugar together until the mixture is pale and fluffy. Stir in the milk, vanilla extract, and salt.
  3. Gradually fold in the heat-treated flour until a thick, uniform dough forms.
  4. Fold in the chocolate chips and sprinkles until evenly distributed.
  5. Scoop about 1/3 cup of dough into each muffin tin cavity. Press the dough firmly against the bottom and sides to create a bowl shape with a hollow center.
  6. Place the muffin tin in the freezer for 10 minutes. Carefully peel the edges away and invert onto a plate.