I just love these No Bake Chocolate Dipped Cookie Dough Balls because this recipe is no-fail! You can make them look as pretty or as rustic as you wish and no matter how they look, they taste delicious every single time!
Ingredients
- 1 3/4 to 2 1/4 cups all purpose flour
- 1 cup unsalted butter softened to room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 500 grams semi-sweet chocolate
- 1-2 teaspoons vegetable oil
Instructions
- Heat up your oven to 350 F (175 C). Add the flour to a baking paper lined baking sheet and spread it out as thin as possible.
- Bake for 5 minutes and let it cool completely before using it.
- In the bowl of your stand mixer, or in a large bowl using a hand mixer, beat the butter until it’s light and fluffy and pale in colour.
- Add the white and brown sugars and beat well until the mixture is creamy.
- Beat in the vanilla and then add the flour, beating on low speed until everything is completely incorporated. It’s better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling). Start by adding 1 and a half cups and then add a few more tablespoons at a time until the right consistency is reached.
- Beat in the mini chocolate chips until they’re incorporated.
- Roll the dough by the tablespoonful into balls and place on a parchment-lined baking sheet.
- Add the semi-sweet chocolate in chunks to a microwave-safe bowl along with the vegetable oil. Heat at 50 percent power for increments of 30 seconds just until the chocolate is melted, but not too hot.
- Stir well to ensure the vegetable oil is completely incorporated.
- Dip the cookie dough balls in the melted chocolate at place them on the lined baking sheet.
- Refrigerate the cookie dough balls for about 30 minutes once they’ve all been dipped in the chocolate, or for a super quick treat place them in the freezer for about 5 to 10 minutes.
