Tuesday, December 21, 2010

Chocolate Chip Cookie Dough Balls

The pictures are getting worse, but the food's still good! I kept seeing these cookie dough balls popping up and was trying to figure out how the cookie was getting called "cookie dough". Basically, there is less liquid in the recipe and you make them tall so the middle doesn't get all the way cooked, but they're still safe to eat. I went with The Chic Life's recipe since she made seven different experimental batches (wouldn't you love to be her taste tester??). You get the flavor of cookie dough without the risk of the raw egg. Don't overbake, or you'll be scratching your head at the recipe title when the insides of your cookies look like regular cookies!!

Chocolate Chip Cookie Dough Balls

1 1/2 cups unbleached 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
1 tbsp sugar
1 egg
1/2 tsp vanilla
1/2 cup semi-sweet chocolate chips (I used 1/3 cup)

Whisk together flour, salt, baking powder and baking soda.
Cream together sugars and butter.
Add vanilla and egg to butter mixture.
Mix wet ingredients into the dry ingredients. DO NOT OVERMIX!
Fold in chocolate chips. Refrigerate dough for at least twenty minutes. Meanwhile, preheat oven to 350 F.
Roll dough into small balls and spread evenly on a baking sheet, about 2-3 inches apart.
Bake dough for about 11 minutes, or until the top still looks like dough and the bottoms are slightly golden brown.
Cool on baking sheet for 10 minutes, then serve.

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