Creation of the Day:
From Member Tina Riddle
Cookie Recipe
Chocolate Chip Cookie Dough Balls
Recipe courtesy of Trisha Yearwood
Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
3 to 4 dozen balls
Level:
Easy
Ingredients
Cookie Dough Balls:
2/3 cup (1 1/3 sticks) butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips
Dipping Chocolate:
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik
Directions
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, and 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.
For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond 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.
Recipe courtesy of Trisha Yearwood, 2014
© 2015 Television Food Network, G.P. All Rights Reserved.
Recipe courtesy of Trisha Yearwood
Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
3 to 4 dozen balls
Level:
Easy
Ingredients
Cookie Dough Balls:
2/3 cup (1 1/3 sticks) butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips
Dipping Chocolate:
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik
Directions
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, and 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.
For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond 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.
Recipe courtesy of Trisha Yearwood, 2014
© 2015 Television Food Network, G.P. All Rights Reserved.
the Daily INK report
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Our sales group on Facebook is: https://www.facebook.com/groups/104970726522784/
Stop on back tomorrow for another creation from our group and other info!
---Regina :)
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