- 48
- Average
- Average budget
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 1/3 cup milk or soy milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate candy coating
Preparation
Step 1
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips. Cover and chill 1 hour.
Step 2
When dough is firm enough to handle, form dough into 1 balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Step 3
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.
It’s highly likely that your chocolate coating will cool and become a bit gloppy toward the end. I remedied this problem by just popping it back into the microwave for a few seconds. Just keep in mind that you’ll want to work fast for best results.