Monday, September 5, 2011
Chocolate Chip Dough Balls
Two Words: Dough Balls. Need. I. say. more?
I have been seeing the dough ball craze all over the blogosphere since Foodbuzz Festival last year. First Mama Pea with her Vegan Peanut Butter Dough Balls and then Diana with her Chocolate Chip Dough Balls (where this recipe was adapted from). And the craze was ignited.
Truth be told, I didn’t know what all the rage was about. You see, while everyone was flipping out over Annie the Baker’s dough balls at the Foodbuzz Tasting Pavillion last November, I was busy with my stomach in knots preparing for my Electrolux Cooking Demo. By the time my demo was done and I went back to sample those aforementioned dough balls, they. were. gone. Every last one of em’.
I thought, “Oh well. No. Big. Deal.” and went on with life. Then the recipes started popping up everywhere. I thought, surely they can’t be THAT amazing. They just look like little small round cookies. What’s so special about that.
How blissfully naive I was. Little did I know that one bite of these babies would be all it took. I’d be hooked for forever. Let me tell you I already have plans for future dough balls that I will attempt! Cannot even wait! 🙂
Chocolate Chip Dough Balls
Yield: 15-16 dough balls
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes
For those of us out there that love cookie dough more than cookies!
1 stick salted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 350°.
Cream together butter and sugars until combined well. Add egg and vanilla and beat until thoroughly combined (be sure to scrape down the sides of the bowl).
In a separate bowl, whisk together the flour, salt, and baking powder. Add half of the dry mixure to the wet ingredients and mix until it starts to come together. Add the remaining half of the dry mixture to the wet ingredients, and mix until well combined (try not to over mix - let it all come together but don't beat it longer than that).
Lastly, fold in the chocolate chips. Scoop into balls using a 1 1/2" cookie dough scoop (or just guesstimate with your hands). Place them evenly spaced apart on a large jelly roll pan. I was able to squeeze all of them on one 12 1/4" x 17 1/4" pan (they don't need a whole lot of space between them since they don't spread like normal cookies).
Bake for 10-12 minutes. Do not - I REPEAT - DO NOT over cook them! These are dough balls - not cookies. You want them to be soft on the inside. Check the internal temperature to make sure it's just above 160° F which is considered safe to eat by the USDA.
Remove from oven and allow to cool and set for 2-3 minutes on the baking sheet before transfering to a cooling rack. Eat immediately (if you like your cookies hot like me!). HOLY MOLY. SO good.
Note: I store my chocolate chips in the freezer. This may or may not have an impact on the consistency of the dough. To be safe, throw yours in the freezer for a few hours before baking.