Delicious, bite-sized, egg-free chocolate chip cookie dough balls coated in dark chocolate - the perfect dessert for your next party or potluck!
Author: Danielle Howard
1cup (225g)225g butter(softened)
1/2cup (100g)granulated sugar
1cup (180g)brown sugar
2 1/4cups (270g)all-purpose flour
10oz (283g)mini chocolate chips
Dark chocolateor substitute semi-sweet (I used about 20 oz (567g))
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.
If making ahead, store in an airtight container in the fridge.