BAKED COOKIE DOUGH RECIPES

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CHOCOLATE CHIP COOKIE DOUGH BALLS RECIPE | TRISHA YEARWOOD …



Chocolate Chip Cookie Dough Balls Recipe | Trisha Yearwood … image

Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 35 minutes

Cook Time 35 minutes

Yield 3 to 4 dozen balls

Number Of Ingredients 11

2/3 cup (1 1/3 sticks) butter, room temperature
3/4 cup granulated sugar 
1/4 cup dark brown sugar, packed 
1/4 cup applesauce 
1 teaspoon vanilla extract 
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup mini semisweet chocolate chips 
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik 

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 RECIPE - FOOD NETWORK



Chocolate Chip Cookie Dough Recipe - Food Network image

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Total Time 10 minutes

Cook Time 10 minutes

Yield about 1 cup

Number Of Ingredients 9

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

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. 

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CHOCOLATE CHIP COOKIE DOUGH BALLS RECIPE - FOOD NETWORK
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
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Total Time 1 hours 35 minutes
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  • 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.
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