Ingredients: |
Ingredients: 2/3 cup butter, at 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 fine salt
1 cup mini semisweet chocolate chips
Dipping chocolate:
12 oz. semisweet chocolate chips or dark chocolate wafers
6 blocks chocolate-almond bark, such as CandyQuik
(or substitute 6oz. milk chocolate chips instead of the chocolate almond bark and add a teaspoon or two of coconut oil for texture.)
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Directions: |
Directions:For the cookie dough balls: in an electric mixer beat the butter, sugars, 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. Return 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. |
This recipe for Trisha's Cookie Dough Balls is from