Monday, September 12, 2011

Cookie Dough Balls




I ran 9 miles today. Which means, I believe, that I am entitled to at least 9 cookies. After I made this decision (about 3 miles into said run), I spent the rest of the miles deciding which cookie would be the best treat. Instead of running after the proverbial carrot, my motivation was most certainly a cookie.


And not just any cookie. To ensure continued running, I needed to take my favorite cookie and really up the ante. Only something gooey and oozing with chocolate would do. So what's better than chocolate chip cookies? Chocolate chip cookie dough. A safe version, of course, that only tastes like the raw stuff.

Chocolate Chip Cookie Dough Balls adapted from My life as a Mrs.
Makes about 15 cookies
{Ingredients}
1/2 cup crisco
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup semi-sweet chocolate chips

{Directions}
Preheat oven to 350 degrees. Cream the butter and sugars together. Add in the egg and vanilla. Stir in dry ingredients. Last, fold in the chocolate chips. The dough will be slightly flaky and dry, which is perfect. Scoop into balls about 1-1/2 inches in diameter. I used my hands to form them into round balls. Place on a baking sheet. They should all fit on one, these dough balls do not spread out like normal cookies. Bake for 8-10 minutes, until they reach 160 degrees F (the temperature recommended as safe by the USDA- good to know). Use a candy thermometer to check.


DON'T OVERCOOK! These are dough balls, not cookies. They need to be gooey.

Daisy was a big fan too.
They come out perfectly round, like little pockets of doughy happiness. I say its okay to eat more than one, since they're so deceivingly dainty and eatable.


These are super fat, super gooey and literally perfection in bite-sized cookie form. Armed with a fork and several napkins, I like to eat these right out of the oven. Nom nom. Welcome to my new favorite recipe.



10 comments:

  1. You should try using golden syrup instead of the egg. Then you don't have to worry about the temperature being suitable to "cook" the egg. It works just as well as egg for binding.

    ReplyDelete
  2. and i know what i'm making tonight... :)

    ReplyDelete
  3. omg these look delish. love your blog! :)

    ReplyDelete
  4. Oh my goodness. I'm up late planning lessons for tomorrow, and this is all I want right now. YUM!

    ReplyDelete
  5. looks divine! Can I use egg beaters instead of the egg? Also, I am curious about your use of Crisco..I really don't see that being used anywhere else. Why Crisco? Thanks for the recipe!

    ReplyDelete
  6. Seriously make these. I want to try other cookie flavors too.

    I might try using a type of golden syrup or egg beaters so that they can be as uncooked as I want them. Although these turned out pretty spot-on for cookie dough even though they cooked until 160 degrees. I'd say it's just a personal preference.

    As for the crisco, I grew up with my mom swearing by it, using it for cookies, pie crusts, pizza dough, etc. It gives baked goods a slightly different taste than butter or margarine and I just prefer it because it's what I'm used to. The original recipe I used called for butter, either works!

    ReplyDelete
  7. These look incredible!
    Do these stay soft and gooey when they cool?

    ReplyDelete
    Replies
    1. Not quite as much, but they are still softer than the average cookie. Plus, that cookie dough taste is still there.

      Delete
  8. I know it's been ages since you posted this blog entry, but I just came upon your blog today, while googling around for some ice cream recipes.

    You have some really interesting recipes, but I'm really wondering why you are bothering to bake the cookie dough for your Cookie Dough Ice Cream. A far simpler way to deal with the "danger" of raw eggs is simply to leave them out of the dough entirely. The main reason cookie dough has eggs is to help the cookies rise when baking (same with the baking powder, which can also be left out, in my opinion). If you leave the eggs out, there is no danger with eating the raw dough, and since they were never meant to be baked, there is no problem with leaving them out in the first place. I do this all the time when I make Cookie Dough Ice Cream, and it works just fine.

    ReplyDelete
    Replies
    1. I don't bake the dough for the ice cream, but I do usually make enough cookie dough to make a batch of cookies while I'm at it. As for these cookie dough balls, I want the full on feel of a cookie with the taste of raw dough... it's really anyone's preference!

      Delete