Chocolate Chip Cookie Dough Balls
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 48-64 pcs.
Complexity: easily
Quantity: 48-64 pcs.
Chocolate chip cookies are a classic American home baking favorite. Everyone loves them. But many people also enjoy the cookie dough. They're eaten raw and added to other desserts, like ice cream, or as a filling for cakes. Of course, for safety reasons, no eggs are added to this edible cookie dough. Try this famous American cookie dough for yourself. Roll it into balls and coat them with chocolate icing. The dessert is delicious. Serve it on a platter like chocolate candies, or stick the balls on sticks to make cake pops.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie Dough Balls
- 150 g of butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 and 3/4 cups flour
- 0.5 tsp of soda
- 0.5 tsp salt
- 1 cup dark chocolate chips
Chocolate glaze
- 340 g dark chocolate granules
- 6 blocks (340 g) of dark chocolate for icing or chocolate icing bags
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Recipes with similar ingredients: butter, sugar, brown sugar, apple jam, vanilla extract, premium flour, dark chocolate
Cooking the dish according to the recipe:
- Cookie Dough Balls: Using an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce, and vanilla until smooth. Sift the flour, baking soda, and salt into a separate bowl and slowly add to the butter mixture, mixing with the mixer. Fold in the chocolate chips. Using a small ice cream scoop, scoop the batter and form it into balls. Place the balls of dough on a waxed paper-lined baking sheet, about 2 cm apart, and freeze for 30 minutes to set.
- Chocolate glaze: While the dough is chilling, melt the chocolate chips and glaze in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the balls from the freezer. Using two spoons, dip the balls one at a time into the melted chocolate until they are completely coated. Place the glazed balls on a waxed paper-lined baking sheet and refrigerate for 30 minutes. Store in the refrigerator for up to 2 weeks.
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