Chocolate-Dipped Flower Mold Cookies (Chocolate Chip)
Category
DessertAuthor
Tiffany Hill
Servings
12 flower mold cookies
Here’s what you’ll need:
Silicone Flower Mold Two mold trays needed for this recipe.
Optional: Cookie Press
Optional: Kitchen scale for weighing dough.
For packaging:
2 Pack Packaging: boutique box lined with greaseproof paper plus sticker/wrap.
Optional: Decoration toppers using fondant or melted chocolate in mini molds.
Suggested Selling Price: $8.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
-
6 tablespoons salted butter (85 g), cold and sliced
- ½ cup brown sugar (100 g)
- 2 tbsp white (granulated) sugar (25 g)
- 1 egg yolk (18 g)
- ½ tsp cornstarch (1.5 g)
-
1 /2 tsp baking powder
-
1 /4 tsp baking soda
- 1¼ cups all-purpose flour (158 g)
- 1 cup chocolate chips (170 g)
Ingredients for Chocolate Dipping
-
12 oz. white chocolate wafers (second chocolate option if first is sold out)
Directions
Step One: Make the Cookie Dough
Preheat the oven to 350 F.
In the bowl of a stand mixer, beat the cold, sliced butter with the brown sugar and white sugar until well combined and creamy. Add the egg yolk, mixing until smooth.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the chocolate chips.
Bake in the Silicone Mold
Note: I do not grease these molds when making cookies.
Weigh out cookie dough ball portions to 50 grams each.
Place a dough ball into each cavity of the silicone molds.
Note: each dough ball will need to be pressed down into the mold. I use this press but you can also use the back of a measuring cup or a spoon to press the dough down.
Place molds on a cookie sheet. Bake at 350°F for 13-15 minutes or until tops are set and edges are lightly golden.
Note: If cookies rise or dome above the mold during baking, gently press the tops down while still warm (leave them in the mold) to create a flat, even bottom.
Let cookies cool completely before removing from mold. Chilled cookies make for easier removal.
Melt the Chocolate
Once your cookies are baked and removed, complete the following steps:
Clean the mini molds thoroughly and dry completely.
In a microwave-safe bowl, add 12 oz. of chocolate (chips or wafers).
- Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Do not overheat, chocolate should be silky and pourable, not thick.
Fill the Molds
Spoon melted chocolate into each cavity until approximately ¼ full.
Use the back of a small spoon to gently spread the chocolate, coating the bottom evenly.
Place one baked cookie back into each cavity (cookie should be upside down), gently pressing it into the melted chocolate.
The chocolate will rise slightly around the sides of the mold…this is perfect.
Transfer the mold to the refrigerator for 15–20 minutes, or freezer for 5-10 minutes, or until the chocolate is fully set and firm.
Carefully pop each cookie out of the silicone mold.
The chocolate should release cleanly, creating a smooth shell base.
Drizzle with Chocolate and Decorate
Re-melt any remaining chocolate if needed.
Using a spoon or piping bag, drizzle chocolate over the tops of each cookie.
Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or more melted chocolate, then allow it to set before adding to the tops of the mini cakes.
Recipe Note
Note from Tiffany:
Bakers, this is a half-batch of my bakery-style cookie recipe which performs well in silicone molds. Hope you enjoy!
Note: I trim stacks of my greaseproof papers to 7 x 7 inches for a better fit in my boutique boxes using this paper cutter. This is an optional step.
Storage Tips
Room Temperature (Short-Term)
Store cookies in an airtight container at room temperature for up to 3-4 days.
Keep in a cool, dry place, away from heat to prevent the chocolate from softening.
Refrigerator (Not Recommended)
Refrigeration will cause cookies to dry out.
Freezing (Best for Batch Baking)
Place cookies in a single layer in an airtight container or freezer-safe bag.
Freeze for up to 2 months.
To thaw:
Let sit at room temperature for 30–60 minutes until fully thawed.
💗 Pro Tips:
If stacking, place parchment paper between layers to protect the chocolate coating.
Avoid condensation by keeping cakes in a sealed container while thawing.