Me and my husband are cookie dough fanatics. In fact, when I make chocolate chip cookies, I always reserve some (okay, a lot) of the batter for us. Yes, I know raw eggs can be dangerous. Consider me a rebel. Good thing my micro professor taught me the slim chances of actually becoming ill with salmonella.
And. Oh. My. If you could take perfection, roll it in a ball, and dip it in chocolate, this would be it.
My apologies to the New Years’ resolution people. It may have crossed my mind to hold off a short while to post these, but I just couldn’t do it. Call it a little treat to yourself for doing so well up until this point. While one of these beauties won’t hurt, good luck practicing self-restraint when faced with a cookie sheet full of them. It’s not easy. What is easy is whipping them up. Which I encourage you to go do.
Dipped Chocolate Chip Cookie Balls
Makes approx. 3-4 dozen
2 1/2 C. flour
1 t. salt
1/4 t. baking soda
1 cup butter, softened
3/4 C. white sugar
3/4 C. brown sugar
1 t. vanilla
1/3 C. milk
1 C. mini semi-sweet chocolate chips
14 oz dark chocolate
In a mixer, beat butter and sugars until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour. I know. I know. Good things will come to those who wait.
When dough is firm enough to handle, it may help to lightly flour your hands, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.
Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).