Cookie Dough Balls

Delicious, bite-sized, egg-free chocolate chip cookie dough balls coated in dark chocolate – the perfect dessert for your next party or potluck!

I love chocolate chip cookies, as well as these salted caramel chocolate chip cookie bars, but I like the chocolate chip cookie dough even more than the finished cookies…  Based on my love of cookie dough, but aware of the risk of eating dough with raw eggs, I decided to turn the cookie dough into a dessert of its own.  These bite-sized treats have everything you love about chocolate chip cookie dough without the risk of eating raw eggs.  Dip in dark chocolate and you have the perfect dessert bite-sized dessert that everyone will love!  I made these for a dinner party and they were a huge hit.

How to Make Chocolate Chip Cookie Dough Balls

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Start the dough by creaming the butter, granulated sugar, and brown sugar in the bowl of a stand mixer.  Add the milk, salt, and vanilla extract.  Mix on low speed until just incorporated.  Then gradually add the flour, about 1/2 cup at a time, and blend over low speed until mixed through.  Remove the bowl from the mixer and stir in the mini chocolate chips using a large spoon or your hands.

Roll the dough into balls, about 1 1/2 to 2 teaspoon sized.  Place the balls on a baking sheet or large plate lined with parchment and freeze for about 30 minutes.  Then melt the chocolate by placing the dark chocolate in a microwave-safe bowl.  Heat in the microwave for 15 seconds at a time, stirring after each time, until melted.  Add the shortening to thin the chocolate and make it easier to dip.

Remove the cookie dough balls from the freezer.  Dip into chocolate and place on a parchment-lined baking sheet.  I found it easiest to drop the ball into the bowl, move it around with a fork to cover it completely, then scoop it out, let the excess drip off, and place on the parchment paper.  Then sprinkle and allow to harden before serving.

Tips and Tricks

• • The first time I made these I put the dipped balls on a cooling rack, thinking that the extra chocolate would be able to drip off.  While the extra chocolate dripped off, they also dried to the cooling rack, so when I pulled them off the cooling rack the chocolate stuck to the rack and the bottom of the cookie dough balls was bare.

• • If you’re using sprinkles make sure to sprinkle the chocolate right after you’ve dipped, otherwise the chocolate will harden and the sprinkles won’t stick.

• If the chocolate gets too hard while you’re dipping, microwave a bit more to melt it again.
• These cookie dough balls are egg free.  If you are also concerned about the safety of eating raw flour, then you can bake the flour on a baking sheet at 350 degrees F for 5 minutes.

Looking for some more chocolate chip cookie recipes?  Try these salted caramel chocolate chip cookie bars or chocolate cherry cookies. If you try this recipe for chocolate chip cookie dough balls, leave a comment and review below and let me know how they worked out for you!

Print Recipe

Cookie Dough Balls

Delicious, bite-sized, egg-free chocolate chip cookie dough balls coated in dark chocolate - the perfect dessert for your next party or potluck!

Course: Dessert

Cuisine: American

Servings: 70 balls

Author: Danielle Howard

Ingredients

• 1 cup (225g) 225g butter (softened)
• 1/2 cup (100g) granulated sugar
• 1 cup (180g) brown sugar
• 1/4 cup (60ml) milk
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 1/4 cups (270g) all-purpose flour
• 10 oz (283g) mini chocolate chips
• Dark chocolate or substitute semi-sweet (I used about 20 oz (567g))
• 1 tablespoon shortening
• Sprinkles

Instructions

• If concerned about eating raw flour, bake the flour on a baking sheet at 350 degrees F for 5 minutes.
• Add the softened butter, granulated sugar, and brown sugar to a large mixer bowl and beat over medium speed until creamy.
• Add the milk, salt, and vanilla extract. Mix on low speed until just incorporated.
• Gradually add the flour and blend in over low speed until mixed through.
• Remove the bowl from the mixer and stir in the mini chocolate chips using a large spoon or your hands.
• Roll the dough into balls, about 1 1/2 to 2 teaspoon sized. Place the balls on a baking sheet or large plate lined with parchment and freeze for about 30 minutes.
• Place the dark chocolate in a microwave-safe bowl. Heat for 15 seconds at a time, stirring in between, until melted. Add the shortening to thin the chocolate and make it easier to dip.
• Remove the cookie dough balls from the freezer. Dip into chocolate and place on a parchment-lined baking sheet. I found it easiest to drop the ball into the bowl, move it around with a fork to cover it completely, then scoop it out, let the excess drip off, and place on the parchment paper.
• If using sprinkles, sprinkle them right after they’ve been dipped. Allow the chocolate to harden, then serve.

Notes

If making ahead, store in an airtight container in the fridge.