Cookie Dough Bites

22 Jun

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I just got so excited when I remembered I had some of these Cookie Dough Bites in the fridge. Happy Saturday to me!

I will admit that I am guilty of sneaking bites of dough before a batch of cookies goes in the oven. I would venture that you are, too.  I think about the raw egg, and kind of worry about it, but that dough just sings a siren song, right? I mean, cookie dough is arguably better than baked cookies.

A friend and colleague of mine has been craving cookie dough – but she is pregnant, and apparently pregnancy makes you immune to the siren song of cookie dough made with raw eggs. So when I happened upon this picture on Foodgawker, I knew I had to try the recipe. The result was awesome, and I promptly delivered a box to my friend to help out with her craving. I know it helped with mine, because really, when am I not in the mood for cookie dough?

Ingredients:
– 1/2 c unsalted butter, softened
– 3/4 c brown sugar, measure when packed
– 1 t vanilla extract
– 2 c flour
– 14 oz sweetened condensed milk (I used Eagle Brand fat-free)
– 3/4 – 1 c mini semisweet chocolate chips
– 2 c semi-sweet chocolate chips (or any semi-sweet chocolate like a baking bar; I used my favorite chips, Trader Joe’s)

How do I make it?

  • Cream the butter and brown sugar in a mixer at medium speed until creamy and fluffy. Add the vanilla and mix until incorporated.
  • Alternate adding the flour and condensed milk and mix until combined.
  • Add the 3/4 – 1 c of mini chocolate chips and mix until evenly distributed.
  • Cover the bowl with plastic wrap and place in the refrigerator for about an hour.
  • Line a large rimmed cookie sheet with parchment paper.
  • Using a small cookie scooper, shape into balls that are 1 inch in diameter and place on the cookie sheet. {I used my hands to roll until smooth – you may also want to add this step.}
  • Place the cookie sheet in the refrigerator for two hours.
  • Place the 2 c of chocolate chips in a microwave-safe bowl and microwave in 20-30 second increments, stirring after each blast.
  • Dip the cookie bites in the chocolate to coat them, using forks to roll them around and remove them from the bowl.
  • Place back on the parchment paper, and refrigerate to set the chocolate for at least an hour.

More info please?

I found that the 2 c of chocolate chips was not quite enough to cover the entire batch of cookie dough bites, but I also did not mind having a few that were not coated. As you are dipping the bites in the melted chocolate, you may have to put the bowl back in the microwave for 20 seconds or so, if it starts to get thick – as the recipe makes 45-50 bites, it takes a while to dip them all. You can store these in the fridge or freezer for a while – but I cannot imagine you will have extra to store! Try to keep them cool if you serve them at a party, as I found that the chocolate coating will come to room temperature pretty quickly.

Original link: http://www.lifeandkitchen.com/chocolate-chip-cookie-dough-truffles/

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7 Responses to “Cookie Dough Bites”

  1. josie June 22, 2013 at 1:23 pm #

    wow. this is genius! Definitely putting it on my to make list this summer.

    • my utensil crock June 22, 2013 at 3:24 pm #

      Fun! What else is on your list?

      • josie June 25, 2013 at 8:30 pm #

        nothing so far 🙂 so I have no excuse not to make them.

  2. debbie June 22, 2013 at 2:59 pm #

    those look amazing!!! My mother-in-law and I were discussing your food blog yesterday, we both are totally hooked.

    • my utensil crock June 22, 2013 at 3:24 pm #

      You are (as always) so sweet! They are delicious, I assure you : )

  3. Mehan July 1, 2013 at 11:15 am #

    LOVE the blog! To be the science nerd, raw egg does not usually present a danger, it’s actually the raw FLOUR that is often teeming with bacteria and can make you quite sick. Here is a source: http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

    • my utensil crock July 1, 2013 at 11:33 am #

      Interesting article, Mehan! There is still a risk of salmonella from raw unpasteurized eggs, so I would not want to imply that uncooked eggs should get off scott-free. I will have to ask my pregnant friend who I made these for if her doctor warned her about raw flour – you would think flour would have to have a warning label on it if it is so dangerous!

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