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Cake balls

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Chocolate Dipped
Cookie Dough Balls

Everyone loves eating cookie dough! Admit it, it's the best part of making cookies.

So what could be better? Skip the baking and dip the dough in gourmet chocolate of course! It's one of those ideas that is so simple, and yet so perfect-- all at the same time!


This awesome (and easy) recipe does not contain any eggs, so you can give them to your entire family (and friends and neighbors and everyone else) without any worries about the safety of your finished product.

 

Recipe makes approximately
60 Chocolate Dipped Cookie Dough Balls

Ingredients:

You'll May Also Want:

DECORATIVE IDEAS:

  • Squeeze Chocoley Drizzle & Design Chocolate over the finished cookie dough ball.
  • Dip cookie dough balls in colored chocolate.
  • Shape dough into "eggs" (instead of balls) for Easter!

Method:

1. Use an electric mixer at medium speed to combine butter and brown sugar. Mix until creamy. Then add vanilla.
2. Slowly mix in flour.
3. Add milk.
4.

Chop 1/2 cup of chocolate into smaller pieces. Mix into dough.

5. Cover fingers in flour. Then shape cookie dough into balls (approximately 1 inch in diameter each) and place on a heavy weight dipping sheet lined cookie sheet.
6. Put cookie sheet into the freezer for 2 hours so that the balls will chill. An option is to put individual cookie dough balls on a sucker stick or Popsicle stick (before you freeze them) and leave the stick in as a "handle"!
7.

After the balls are chilled, melt or temper the rest of your Chocoley chocolate according to instructions that came with it. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.

If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

Tempering Instructions for INDULGENCE

Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
8. Using a dipping tool or the "handle" from a stick, add one frozen cookie dough ball at a time to the melted chocolate and turn to coat.
9. Place on Heavy Weight Dipping Sheets and refrigerate until set (approximately 10-15 minutes).
 

Seal in an airtight container until ready to serve.