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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