Cookie Dough Chocolate Balls

I took some liberties yesterday when I called meringues cookies so today I decided to head back towards more traditional cookie territory. Kind of.

Cookie dough is basically cookies just in a primitive stage, so for the sake of this 12 Days of Cookies project I’m going to call it a type of cookie.

I had a Sunday outing to the Renwick Gallery for a girlfriend’s birthday yesterday so I had less time to mess around in the kitchen and try new recipes. Have you been there? Each room of the museum is a really intricate modern art exhibit, with a strong emphasis on color and texture. I don’t know a ton about art but I love places like Renwick that allow visitors to interact in interesting ways with the exhibits.

Of course, because I was out and about doing fun these, these no bake cookie dough balls were a quick and easy alternative to baking.

I made mine tablespoon-sized because I like getting a few bites out of each but if you prefer to just pop snacks in your mouth, make them teaspoon-sized! Perhaps the biggest plus for me was that, because these don’t bake, you can take many liberties with them without worrying about how they will turn out once  baked.

Ingredients (Adapted from a recipe by Trisha Yearwood)

  • 8 Tablespoons unsalted butter, softened
  • ¾ Cup (150g) granulated sugar
  • ¼ Cup (50g) brown sugar
  • ¼ Cup applesauce
  • 1 Teaspoon vanilla extract
  • 1 ¾ Cup (218g) flour
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Cup mini chocolate chips
  • 10 ounces of semi sweet baking chocolate
  • 2 Teaspoons of coconut oil

Recipe

  • Line a baking sheet with parchment paper and set aside
  • Cream together butter, sugars, applesauce and vanilla extract in a large bowl
  • In a medium bowl, whisk together flour, baking soda and salt
  • Set mixer to low and mix the dry ingredients into the wet ingredients
  • Mix in the chocolate chips
  • Scoop tablespoon sized balls (or smaller) of dough onto the prepared baking sheet
  • Freeze until solid, at least 30 minutes
  • In a microwave safe bowl, combine the remaining chocolate and coconut oil, microwaving for 2 minutes or until melted
  • Remove bowl from microwave every 30 seconds to stir
  • Once frozen, dip balls in chocolate to coat and return to baking sheet
  • Freeze for another 15 minutes to set
  • Eat immediately or keep refrigerated