AHHHH! OMG OMG OMG OMG!
I CANNOT BELIEVE IT HAS TAKEN THIS LONG FOR ME TO SHARE THIS!
I'm a bad blogger. And a bad friend.
Because you NEED these in your life, A-to the-SAP!
One of life's biggest questions-cookie dough or cookies?
Personally...I love both. And try to keep a healthy balance of both in my life. But no matter what...I feel a little cheated. When I'm making cookies and eat a bunch of dough, I'm then upset that I will have less cookies. But when I decide to only have a teensy bit of the dough, I lament the loss of the delicious dough that got away. With these, you will not have such problems. You get the best of both worlds!
Cookie: Firm, cooked exterior. Warm and melty chocolate chips.
+ Dough: Dough flavor and texture in the center.
= HYBRID: A warm, gooey, cookie dough/cookie marriage made in heaven!
I'm serious, I love these. So much so that, after making them for the first time, I immediately made another batch. Addictive as hell! And, AND you can just have a bunch of these little frozen dough balls in the freezer, waiting around, chillin' out (HA! Pun INTENDED!), and when you decide you need some good cookie/cookie dough lovin', you pop em in the oven. Bake em for just a tiny while then IT'S COOKIE DOUGH BALL TIME! *happy dance*
Chocolate Chip Cookie Dough Balls
Makes about 15 dough balls.
- 1 1/2 cups all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 cup brown sugar
- 6 tbsp. butter, softened/room temperature
- 1 tbsp. granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 cup chocolate chips (I used semi-sweet)
- In a large bowl whisk flour, salt, baking powder, and baking soda.
- In a medium bowl mix/beat (I used handheld, you could just use a whisk) the sugars with the butter. Add in the egg and vanilla extract.
- Mix wet ingredients into the dry. The dough will be very dry and thick. (It will seem like there's not enough liquid but if you keep mixing it will eventually form a very firm dough. Don't over mix, either, though!)
- Gently fold in the chocolate chips.
- Using a small melon baller/cookie scoop roll the dough into small ping pong balls.
- Freeze for at least 1 hour (these are great to just take a few out at a time, as needed, and bake whenever you need a little treat!).
- When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place desired amount of frozen dough balls on the sheet, leaving around 2 in. between.
- Bake 9-11 minutes, until the look just set on the outside, and the bottoms are a light golden brown. If you're paranoid about raw egg, use a meat thermometer and ensure the centers of the cookie balls are 160 degrees F.
- Once removed from oven, allow them to rest on the sheet for 5-10 minutes.
- Devour. Revel in the ooey gooey center.