Description
These cookie dough footballs are the perfect treat for game day! Eggless edible chocolate chip cookie dough is shaped into mini footballs, coated in rich chocolate, and decorated with cute little white chocolate laces. So fun!
Ingredients
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (158g) light brown sugar
- 1/4 cup (52g) sugar
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour, heat-treated (measured correctly)
- 1/4 tsp salt
- 1–2 tbsp water, if needed
- 1 1/2 cups (211g) mini chocolate chips
- 16 oz chocolate melting chocolate
- 3 oz white melting chocolate
Instructions
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the vanilla extract and mix until well combined.
- Add the flour and salt and mix until combined. Add a tablespoon or 2 of water, as needed, to help the cookie dough come together. It will be a little crumbly but should hold together if you press it together into little balls.
- Add the chocolate chips and use a silicone spatula to fold everything together into a uniform cookie dough.
- Use a 1 ½ tablespoon cookie scoop to scoop out the cookie dough, then use your fingers to shape the cookie dough into a football shape. Set on a plate or cookie sheet while you shape the rest.
- Refrigerate the cookie dough balls for 1-2 hours or until firm. You could also prep these a day ahead and refrigerate them until you’re ready.
- Melt the chocolate according to package directions. I recommend a small to medium size bowl, so the chocolate is deep enough for dipping. Also set out a piece of parchment paper for the chocolate-dipped balls to dry on.
- To dip each football, stick a toothpick into the long side of the football. Dip the football into the chocolate, so that it’s completely covered, then gently tap the toothpick on the side of the bowl to allow the excess chocolate to drip off.
- Set the football onto the parchment paper and gently twist the toothpick to get it to loosen from the cookie dough, then continue twisting as you remove it. You can use the toothpick to add a touch of chocolate to the hole that was left, or leave it. Use the toothpick to also create a line between the chocolate on the football and the excess chocolate on the parchment paper. This makes it easier to break off the excess chocolate with a clean line after the footballs dry.
- Allow the chocolate to dry fully, then lift them off of the parchment paper and remove the excess chocolate. Set them on another piece of clean parchment paper or on a cookie sheet.
- Melt the white chocolate. Add it to a piping bag or squeeze bottle and pipe on the football laces.
- Allow chocolate to fully dry, then serve or store in an airtight container. If you have leftovers, store them in an air-tight container in the fridge. They are best served at room temperature, so they aren’t too firm.
Nutrition
- Serving Size: 1 Football
- Calories: 311
- Sugar: 28.7 g
- Sodium: 51.9 mg
- Fat: 16.1 g
- Carbohydrates: 39.2 g
- Protein: 2.1 g
- Cholesterol: 15.3 mg
