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!
Servings: 70 balls
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.