chocolate chip cookie dough balls

Name: Chocolate Chip Cookie Dough Balls
Cuisine: American
Ingredients: 1 stick(s) unsalted butter, room temp; 1 cup(s) plus 2 Tbsp all-purpose flour; 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 1/2 cup(s) brown sugar; 1/3 cup(s) white sugar; 1 teaspoon(s) vanilla extract; 1/3 cup(s) plain yogurt (I use Greek yogurt); 1 cup(s) semi-sweet chocolate chips

★★★★★ 26

A bowl of Chocolate Chip Cookie Dough Balls.

review

a recipe by

Jennifer Segreti

@SweetBlissFL

Venice, FL

These balls are meant to be eaten as is, from the freezer! Of course, this is an egg-free recipe where I use Greek yogurt as a binder. I could eat cookie dough all day long; now I can without the hazard. Enjoy!

Blue Ribbon Recipe

These no-bake chocolate chip cookie dough balls will satisfy a sweet tooth! This recipe has all the flavor of regular cookie dough without the egg. The dough is perfectly sweet with just a bit of tang from the yogurt. They're the perfect size for a quick treat. We found them easier to roll after chilling the dough in the fridge for 30 minutes. Then scoop, roll, and freeze.

— The Test Kitchen @kitchencrew

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★★★★★ 26

method No-Cook or Other

Ingredients For chocolate chip cookie dough balls

1 stick

unsalted butter, room temp
1 c

plus 2 Tbsp all-purpose flour
1/2 tsp

baking soda
3/4 tsp

salt
1/2 c

brown sugar
1/3 c

white sugar
1 tsp

vanilla extract
1/3 c

plain yogurt (I use Greek yogurt)
1 c

semi-sweet chocolate chips

How To Make chocolate chip cookie dough balls

Test Kitchen Tips

If you're concerned about eating raw flour, spread the flour on a cookie sheet and bake at 350 degrees for 5 minutes. Let cool then use in the recipe.

1
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.

2
Beat in yogurt along with the vanilla extract and stir to combine.
3
Whisk together the flour, baking soda, and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.
4
Scoop large spoonfuls or ice cream scoops onto a waxed paper-lined cookie sheet. You can spear each dough ball with a cute plastic fork or a popsicle stick, or just leave them in balls as I did. Place in the freezer overnight or until frozen, at least three hours.
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