We are celebrating another April birthday around here today. Ben is 10. Yep, double digits for my oldest boy, I can hardly believe it.
Ben loves, loves anything in the form of a chocolate chip cookie. When he asked if he could take treats to his classmates for his birthday I wanted to find something fun.
I came across this recipe for Chocolate Chip Cookie Dough Balls over on ‘Joy the Baker‘ and knew Ben would love them. When I told him about my find his eyes got big and a grin spread across his freckled face.
Do I know my boy or what?
The original recipe made 9 large dough balls. Since I was making this for a classroom of 25 kids I used a 1 TBS size scoop. They turned out to be about the size of a tootsie pop.
Chocolate Chip Cookie Dough Balls
adapted from ‘Joy the Baker’
1/2 cup Earth Balance butter
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup applesauce or peanut butter
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup vegan chocolate chips
1/2 cup walnuts (optional)
1 1/2 cup vegan chocolate chips, melted for dipping
In the bowl of a stand mixer cream butter and sugars until light and fluffy. Add in applesauce or peanut butter along with vanilla and mix to combine.
In a separate bowl whisk together flour, baking soda and salt. Add all at once to butter/sugar mixture and mix until well incorporated. Fold in chocolate chips and walnuts (if using).
Scoop small spoonfuls of dough onto a parchment lined baking sheet. Spear each dough ball with a lollipop stick. Place in freezer overnight or until frozen, at least 3 hours.
When ready to dip the dough balls, melt chocolate chips in a small saucepan on low heat or in the microwave. Remove the dough balls from the freezer and dip them into the warm chocolate. Return to lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.
Don’t these look like a fun birthday treat? I sure think so.