Cookie Dough Choux Bites
These Cookie Dough Choux Bites are where bakery finesse meets pure comfort. Crisp pâte à choux shells are filled with edible chocolate chip cookie dough and topped with a silky chocolate glaze and a touch of flaky sea salt. They’re bite-sized, indulgent, and totally irresistible. Whether you’re a seasoned baker or just want to impress, this recipe walks you through every step—from making the perfect choux pastry to piping the cookie dough filling and dipping in glossy chocolate.
Notes & Tips
Heat-Treating Flour: Always bake your flour at 175°C (350°F) for at least 5 minutes before using it in the edible cookie dough. This ensures it's safe to eat and reduces any raw flour taste.
Texture Matters: The cookie dough filling should be soft and pipeable, but not runny. Adjust the milk gradually to reach the right consistency. If it’s too soft, pop it in the fridge for 10–15 minutes.
Choux Size Guide: For uniform bites, pipe 2.5–4 cm (1–1.5 inch) mounds. Use a damp fingertip to gently smooth any peaks before baking—this helps prevent overly pointed tops.
Choux Shell Doneness: Don’t underbake! Shells should be deeply golden and hollow-sounding when tapped. If they collapse, they likely needed more time or drying.
Make Ahead:
Choux Shells: Can be baked and frozen (unfilled) for up to 3 weeks. Recrisp briefly in the oven at 160°C (325°F) before using.
Cookie Dough Filling: Can be made up to 3 days ahead and refrigerated. Let it sit at room temp for 15–20 minutes before piping.
Glaze: Best used freshly melted but can be reheated gently if needed.
Assembly Tip: If you want cleaner tops for dipping, chill the filled choux for 10–15 minutes before glazing.
Flavor Twists: Try adding espresso powder to the chocolate glaze, or swap mini chips for chopped toffee, white chocolate, or crushed Oreos in the filling.
Serving: These are best enjoyed the day they’re assembled for optimal texture, but they’ll keep in the fridge for up to 2 days in an airtight container.
Cookie Dough Choux Bites
Ingredients
- 240 ml (1 cup) water
- 113 g (½ cup) unsalted butter
- 12–24 g (1–2 Tbsp) sugar
- ½ tsp fine salt
- 120 g (1 cup) all-purpose flour
- 200 g (4 large) eggs, room temperature
- 113 g (½ cup) unsalted butter, softened
- 125 g (½ cup + 2 Tbsp) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 tsp vanilla extract
- 125 g (1 cup) heat-treated flour (baked at 175°C/350°F for 5 min)
- ¼ tsp salt
- 30–45 ml (2–3 Tbsp) milk, as needed for texture
- 85 g (½ cup) mini chocolate chips
- 85 g (½ cup) chopped dark or semi-sweet chocolate
- 28 g (2 Tbsp) unsalted butter
- 15 g (1 Tbsp) heavy cream (optional, for a glossy finish)
Instructions
- Preheat oven to 200°C (400°F) or 190°C (375°F) convection. Line a baking sheet with parchment.
- In a saucepan, combine water, butter, sugar, and salt. Heat over medium until butter is melted and mixture comes to a boil.
- Add flour all at once. Stir constantly until the mixture forms a ball and pulls away from the sides. Cook for another 1–2 minutes to dry it out slightly.
- Transfer dough to a mixing bowl. Let cool for 5 minutes until internal temp is around 60°C (140°F).
- Add eggs one at a time, mixing thoroughly after each until smooth, glossy, and pipeable.
- Pipe or spoon 1–1.5 inch (2–4 cm) rounds onto the baking sheet. Gently press down peaks with a moistened fingertip.
- Bake for 20–25 minutes, until puffed and golden. Cool completely before filling.
- Cream together the butter, brown sugar, and granulated sugar for about 5 minutes until light and fluffy.
- Mix in vanilla.
- Add flour and salt. Mix until combined.
- Add milk a spoonful at a time until soft enough to pipe.
- Fold in the chocolate chips.
- Chill briefly if needed to firm up before piping.
- Gently melt chocolate and butter over low heat or in microwave (20-second intervals), stirring between each.
- Stir in cream if using, then let cool slightly before dipping.
- Slice each choux puff in half or make a small opening at the bottom.
- Pipe or spoon cookie dough into each puff.
- Dip the top of each puff in the chocolate glaze.
- Sprinkle with flaky sea salt before the glaze sets.
