Chocolate-Dipped Cookie Dough Bites

Ingredients

Tick the ingredients as you go

Cookie dough

• 1/2 cup (113 g; 8 Tbsp) unsalted butter, softened to room temperature
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 Tbsp (30 ml) milk (any kind)
• 1/2 tsp pure vanilla extract or vanilla bean paste
• 1 1/4 cups (156 g) heat-treated all-purpose flour, spooned and leveled
• 1/2 tsp salt
• 1/2 cup (90 g) mini chocolate chips

Coating

• 8 oz (226 g) semi-sweet or bittersweet chocolate, finely chopped
• 1/2 tsp vegetable or coconut oil
• Optional: flaky sea salt and/or chocolate sprinkles

Instructions

1. 1

   Beat the butter with both sugars on medium-high for about 3 minutes, until pale and fluffy.

2. 2

   Add the milk and vanilla and beat on high, scraping down the bowl. Mix in the flour and salt on medium, then the mini chips. The dough will be thick and a little sticky.

   
3. 3

   Roll into balls of about 1 Tbsp each and set them on a baking sheet lined with parchment or a silicone mat. Chill for at least 1 hour (or up to 24 hours) until firm.

   
5. 4

   Melt the chocolate with the oil, either in the microwave in 20-second bursts, stirring after each, or over a double boiler, until smooth.

6. 5

   Dip one ball at a time into the chocolate, lift it out with a fork or dipping tool and let the excess drip off, then slide it back onto the lined sheet. Add a sprinkle of salt or sprinkles while the chocolate is still wet, if you like.

   
7. 6

   Refrigerate for at least 20 minutes, until the coating has set.