Cookie Dough Bites

No ratings yet

Safe to eat, eggless chocolate chip cookie dough rolled into a bite-size snack. You’re going to find it hard to stop nibbling!

Prep Time1

Total Time1

Recipe Author Lynn April

Servings: 18 1-ounce balls

Ingredients

▢ 1 cup + 2 Tablespoons (135g) all-purpose flour
▢ ½ teaspoon salt
▢ 6 Tablespoons (75g) firmly packed light brown sugar
▢ 6 Tablespoons (75g) granulated sugar
▢ ½ cup (113g) unsalted butter melted and allowed to cool
▢ ½ teaspoon vanilla extract
▢ ⅔ cup (168g) mini semi-sweet chocolate chips
▢ white, dark, milk, or semi-sweet chocolate for decorating; you'll want approximately 2 ounces for drizzling or 8 ounces for dipping

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Heat treat the flour: heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature with an instant-read digital thermometer. Allow heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use.
1 cup + 2 Tablespoons (135g) all-purpose flour
In a medium sized bowl, toss together the heat-treated flour, salt, and both sugars. Add the butter and vanilla to the dry ingredients and stir with a spatula until completely combined.
½ teaspoon salt, 6 Tablespoons (75g) firmly packed light brown sugar, 6 Tablespoons (75g) granulated sugar, ½ cup (113g) unsalted butter, ½ teaspoon vanilla extract
Mixture will be crumbly, but add your mini-chocolate chips and stir well until distributed evenly. You may need to use your hands. Refrigerate dough for 10 minutes.
⅔ cup (168g) mini semi-sweet chocolate chips
Once dough is chilled, form dough into balls about 1 Tablespoon (1 ounce) or ½ Tablespoon (½ ounce) in size (or desired size) and place on prepared baking sheet. Freeze or refrigerate dough balls depending on what you would like to do with them (see notes below).
While dough is chilling, chop the chocolate and place it in a microwave safe bowl. Melt in the microwave in 20 second increments, stopping to stir, until completely melted.
To drizzle chocolate: add to a decorating bottle or a zip top bag with the corner snipped off.
white, dark, milk, or semi-sweet chocolate
To completely coat in chocolate: place dough ball in the center of the bowl and cover with chocolate using a fork. When dough ball is covered, lift out with fork and tap the stem of the fork lightly on the side of the bowl. Place covered dough ball on baking sheet. Add sprinkles, nuts, chopped candy, etc. while chocolate is still wet. Store bites in an airtight container in the fridge for up to 5 days.

Notes

If you plan to dip your cookie dough balls in melted chocolate, freeze them for at least 30 minutes to insure they can handle the heat of the chocolate.

If you are simply drizzling your cookie dough balls, you only need to refrigerate them for 10 minutes.

Decorate with sprinkles, chopped nuts, chopped candy bars, chocolate chips, etc.

Feel free to leave the cookie dough balls plain.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.