• 8f2251e54fda1b07040d4b255a8a308d

Cookie Dough Balls

I made these for Tim's Birthday one year and made it with Gluten Free Flour. No one knew except the Gluten Free people!

Prep
Cook
Serves 20people
Ingredients
2/3
cup (1 1/3 stick) butter, room temperature

3/4
cup granulated sugar
1/4
cup dark brown sugar, packed
1/4
cup applesauce
1
tsp vanilla extract
1 3/4
cups all-purpose flour
1/2
tsp baking soda
1/2
tsp salt
1
cup mini semisweet chocolate chips
Dipping Chocolate:
12
oz dark chocolate chips
6
blocks chocolate-almond bark
Directions
1.
For the cookie dough balls: In an
 electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until 
smooth. Sift the flour, baking soda and
 salt together. With the mixer 
running, slowly add to the butter
 mixture. Mix in the chocolate chips. 
 Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
2.
For the dipping chocolate: While the dough is chilling, melt the chocolate chips and chocolate bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

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