Chocolate Chip Cookie Dough Balls Food

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• Cream the butter and sugar in a mixing bowl.
• Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
• Roll dough into bite-sized balls (or use a melon baller).
• Place on a baking sheet and freeze until firm, about 2 hours. Dip in melted dipping chocolate.
• Store balls in resealable plastic bags in the freezer.

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

NO EGG CHOCOLATE CHIP COOKIE DOUGH BALLS (TRUFFLES)

Steps:

• In a large bowl cream butter and brown sugar with a mixer on med speed.
• Add vanilla. Gradually beat in flour and add milk. Add choc. chips and walnuts. Shape into tiny balls. Place on wax paper and chill 2 hours.
• Melt candy melts according to the package directions (do not let any moisture come in contact with the melts and do not overcook!).
• Dip balls into the chocolate to coat. Chill to set.