Frozen Chocolate Chip Cookie Dough Balls

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 (#100 scoop)

Printable Recipe

Ingredients:

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)

Directions:

1. In the bowl of a stand mixer fit with a BeaterBlade attachment, cream butter and sugars until light and fluffy, about three minutes.

2. Beat in yogurt (or applesauce or peanut butter) along with the vanilla extract and stir to combine.

3. 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.

4. Use #100 cookie scoop to portion dough onto a Silpat lined half sheet pan.

5. Place in the freezer overnight or until frozen, at least three hours.

6. Melt chocolate chips and shortening in a small saucepan over a low heat.

7. Remove cookie cough balls from the freezer and dip into warm chocolate.

8. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

recipe adapted from Joy the Baker

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Light Orange Chicken

Everybody likes eating Orange Chicken at their favorite Chinese restaurant, but not everyone likes the high fat and calories you get from eating something dipped in batter and deep-fried.  In this lighter version, I give you all the yummy flavor of the original, but reduce the fat and calories by sauteing the chicken.  Sauteing reduces the prep time too, transforming this traditional restaurant favorite into a dish that's easy to make at home.  The sauce bubbles away while you brown the chicken, then the two are combined and served over rice - the whole dish comes together in no time, making it a great option for busy weeknights.  I hope you'll be inspired to give this recipe a try.   

Light Orange Chicken

Serves 8

Printable Recipe

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 3/4 cup low-sodium chicken stock

• 3/4 cup freshly squeezed orange juice

• 1 1/2 teaspoons finely grated zest

• 6 tablespoons distilled white vinegar

• 1/4 cup soy sauce

• 1/2 cup packed dark brown sugar

• 1 tablespoon minced garlic

• 1 tablespoon freshly grated ginger

• 1/4 teaspoon cayenne pepper

• 3 tablespoons cornstarch

• 3 tablespoons cold water

• Scallions for garnish

Directions

1. In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper.

2. Bring to boil, whisking to dissolve sugar; reduce heat to low until you're ready to thicken the sauce (have cornstarch and water nearby and ready to combine into a "slurry" when needed).

3. Meanwhile, in a large skillet, saute chicken pieces in a little canola oil until nicely browned and cooked through (do this in several batches if necessary).

4. Remove chicken to a platter; reserve.

5. To finish the sauce, bring mixture back up to a boil.

6. Make a slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water; add slurry to boiling sauce and whisk until thick and glossy, about 1-2 minutes; remove from heat.

7. Combine cooked chicken and sauce and serve over rice.

8. Garnish with Scallions.

Note

• I added one sauteed red bell pepper for added color.