Frozen Chocolate Chip Cookie Dough Balls - ButterYum
Another no-bake cookie treat to share with you today. They're a little different than the No Bake Cereal Cookie Balls I made last month, I prefer the look of these as they're dipped in dark chocolate - Hello! Add some colorful sprinkles for a fun touch, or leave them unadorned for a more elegant look.
Event -Crazy Cooking Challenge hosted by Tina
Challenge - make a recipe from any blog to fit this month's theme (chocolate chip cookies)
Recipe and Blog I chose to feature - Frozen Chocolate Chip Cookie Dough Balls by Joy the Baker
My Tweaks (reflected below) - I doubled the vanilla, added a little shortening to the chocolate coating, and made smaller cookie balls.
Chocolate Chip Cookie Dough Balls
makes 30 small cookie dough balls
For the cookies:
- 8 tablespoons unsalted butter, room temperature
- 1 cup plus 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoons fine salt
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup Greek yogurt (or applesauce or peanut butter)
- 1 cup semi sweet chocolate chips
For the chocolate coating:
- 1 1/2 cups semi sweet chocolate chips, melted for dipping
- 1/2 tablespoon shortening (for shine)
- In the bowl of a stand mixer fit with a BeaterBlade attachment, cream butter and sugars until light and fluffy, about three minutes.
- Beat in yogurt (or applesauce or peanut butter) along with the vanilla extract and stir to combine.
- Whisk together the flour, baking soda and salt; add all at once to the butter and sugar mixture and stir until incorporated; fold in chocolate chips.
- Use small cookie scoop to portion dough onto a Silpat lined half sheet pan.
- Place in the freezer overnight or until frozen, at least three hours.
- Melt chocolate chips and shortening in a small saucepan over a low heat.
- Remove cookie cough balls from the freezer and dip into warm chocolate.
- Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.
recipe adapted from Joy the Baker