Dark's Kitchen
Yield: 2 dozen

1 12 oz. bag semi-sweet chocolate chips, or dark chocolate
1 C all-purpose flour
1 C mini chocolate chips
2/3 C brown sugar
1/2 C (1 stick) unsalted butter
1/4 C whole milk
1 tsp vanilla extract
1/4 tsp salt


In a large bowl or mixer, cream butter and brown sugar until smooth.

Beat in flour, milk, mini chocolate chips, vanilla extract, and salt. Mix until incorporated.

Using a spoon or melon baller, scoop out cookie dough balls. Roll in your hands to smooth.

Place on a parchment paper-lined baking sheet.

Freeze dough balls for 15 minutes, or until firm.

Place remaining chocolate chips in a microwaveable bowl. Heat in 20-second intervals, stirring in between, until chocolate is melted.

Spear each ball with a toothpick. Dip in melted chocolate, leaving the very top of dough uncovered.

Return to baking sheet. Repeat with remaining dough.

Once dipped, return baking sheet to freezer for 15-20 minutes, to set.

Serve, or keep refrigerated until ready to serve.
Cookie Dough Buckeyes
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