It's been 23 days without chocolate. That's 552 hours yo. I couldn't resist. I had to be fat. I had to use butter. I was having withdrawal symptoms. I owed it to myself anyway. I worked out today....for ten minutes. That's how long cardio workouts should be anyway. No need to overexert yourself. Short and sweet wins the....treat?
Do people actually eat cookie dough on purpose? Like, do they buy it to eat it raw? Because that's kinda weird. Not to mention, it's a recipe for disaster (see what I did there?); salmonella disaster to be precise. I definitely don't buy cookie dough to eat or bake, but I did bake these cookie dough balls from scratch and they were off the hook.
Most bloggers who tried these cookie dough balls seemed to have a problem with the amount of sugar but I didn't really seem to notice any prominent lack of sweetness. I didn't really seem to notice any problem with them at all for that matter. I baked my first batch at 12 minutes, but I liked the ones I baked at 10 minutes more. I'm a sucker for soft and gooey cookies, especially ones loaded with chocolate in every bite.
No, it doesn't make me a hypocrite that I like my cookies slightly underbaked. I am 99.9 percent sure that the egg has been cooked all the way through in all my batches; after all, cookies DO continue to bake on the cookie sheet after you take em out. But I do wanna try these cookies with flaxseed instead, just so the egg thing isn't an issue. Maybe I could even try substituting applesauce for the butter. Oh, the possibilities are endless. If only these cookies were too.
Chocolate Chip Cookie Dough Balls
adapted from Lovin' From the Oven
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup brown sugar
3/4 stick butter, softened/room-temp
1 tbsp sugar
pinch of vanilla powder
1/2 cup semi-sweet chocolate chips
Pre-heat oven to 350 degrees F.
In a large bowl, whisk together flour, salt, baking powder, baking soda. In a medium bowl, cream together butters and sugar. Add egg and vanilla and mix till combined.
Add wet ingredients to dry ingredients and using a spatula, incorporate ingredients until they form into a firm dough. Gently fold chocolate chips into the dough.
Refrigerate dough for 20 minutes Roll dough into balls and place evenly on a baking sheet. Bake for 10-14 minutes, depending on how soft you want them. Let them rest on the baking sheet for at least 5-10 minutes before transferring them to a wire rack.