Dough Chocolate Balls (Printable Version)
# What You'll Need:
→ Dough
01 -
1 ¾ cups regular flour
02 -
1 cup unsalted butter, left out until soft
03 -
¾ cup packed brown sugar
04 -
½ cup white sugar
05 -
1 ½ teaspoons vanilla flavor
06 -
2 tablespoons whipping cream
07 -
¼ teaspoon salt
08 -
1 ½ cups tiny chocolate bits
→ Chocolate Coating
09 -
15 ounces dark baking chocolate (try something like Ghirardelli)
10 -
4 ounces milk baking chocolate (similar brand works great)
# How to Make It:
01 -
Turn your oven to 300°F. Put parchment on two cookie sheets. Spread flour all over one sheet. Cook for 5 to 7 minutes and watch it closely so it doesn't burn. Let it cool all the way down after baking.
02 -
Grab a stand mixer or hand mixer with a big bowl. Beat the butter, brown sugar, white sugar, and vanilla until it's all fluffy and light on medium.
03 -
Turn your mixer down low and pour in the whipping cream. Mix about a minute till it's all combined. Now add the cooled flour bit by bit, about ½ cup each time, plus the salt. Just mix until everything comes together.
04 -
Take a wooden spoon and fold the tiny chocolate bits into your dough until they're spread out evenly. Cover your dough and stick it in the fridge for half an hour.
05 -
Use a tablespoon scoop to measure out dough. Roll each scoop between your hands to make balls. Put them on your second parchment-covered sheet. Chill again for 10 to 15 minutes.
06 -
Put dark chocolate in a microwave-safe dish. Heat for 1 minute at half power. Stir it up, then heat more in 30-second bursts until it's all smooth.
07 -
Roll each chilled ball in the melted dark chocolate. Tap your fork against the bowl to get rid of extra chocolate. Put them back on your lined sheet.
08 -
Melt milk chocolate in the microwave at half power for 1 minute. Stir and keep heating in 30-second chunks until smooth. Put it in a piping bag, snip the end, and make zigzags over your covered balls.
09 -
Pop everything in the fridge for 5 to 10 minutes so the chocolate gets firm before you eat them.
# Additional Tips:
01 -
The tiny chocolate bits work way better than big ones in this recipe.
02 -
Get your hands a little wet when rolling the dough to stop it from sticking.
03 -
A toothpick can help you move the chocolate-covered balls from the fork.