Oh yes…chocolate chip dough balls…finally!
7 batches later, I finally have a chocolate chip cookie dough ball recipe to share with you guys!
But maybe you’re wondering what the heck dough balls are anyways. Well…
…back at the Foodbuzz Festival a couple weeks ago (wow, has it already been that long?), the buzz of the tasting pavilion was Annie the Baker’s dough balls. I had two. They were amazing. I knew as soon as I tasted them that I just had to try to re-create them at home.
On Monday, I was too jet-lagged to be creative, but on Tuesday, I attempted my first batch. Little did I know that on the other side of the country at (possibly) the same time, Mama Pea was working diligently on a vegan version of dough balls in a peanut butter flavor. Her balls came out beautiful and perfect.
Mine started out ok, but…
…they baked up completely flat. (real photos from batch #1…oy vay! I was too embarrassed to publish them last Tuesday)
I mean they were flatter than normal cookies, even. It was a total fail. *tear*
But, you guys know me…I like a good challenge. And, I would NOT let these dough balls get the best of me.
I researched what caused flat cookies and tried to do the opposite. My main takeaways were:
- I needed to put the dough in the refrigerator before baking it
- I needed to reduce the amount of baking soda I used
- I needed reduce the amount of liquids in the recipe
So, I modified my recipe and tried…and tried…and tried again.
As I mentioned earlier, my second batch more resembled dog treats than human treats.
I tweaked the draft recipe and while my third and fourth were pretty good, but didn’t have the right texture (though they were at least no longer flat).
My fifth made for a delicious regular chocolate chip cookie, but once again, they were flatter than they were supposed to be (though not nearly as flat as the dreaded batch #1).
By batch #6, things had gotten serious. I knew I was on the verge of success, but wanted to put the dough balls through several tests before finalizing my recipe. I tried various variations of the draft recipe with the same dough, but different baking methods:
- I tried refrigerating the dough
- I tried freezing the dough
- I tried baking the dough balls at 350, 375, and 400 degrees F
I tried various trial versions of the dough balls and made hubby do a taste test.
He thought they all tasted really good.
Notes on baking times and modifications.
A strange collection of dough balls baked from frozen, refrigerated, and at 350, 375, and 400 degrees F.
Which version will taste the best?
Only a taste test would tell.
I liked the version that was refrigerated and baked at 350 best.
***
So, here we are at lucky batch #7. See below for full recipe, but here are some photos to help.
The wet just before stirring into the dry.
It will look like there is entirely too much flour and not enough dry. You may think you’ll never be able to get cookie dough out of this desert of a bowl, but keep working the dough. Trust me. Just press the wet dough back into the dry parts, using the back of the spatula. Try to not over-mix, though.
Add in chocolate chips and Boom!
You have chocolate chip cookie dough.
Now, you won’t actually want to eat this dough. Since it has raw egg in it (unless you use a flaxseed egg, and trust me, I will be testing that version of the recipe out sooner than later to ensure it works), you can’t safely eat it until it reaches 160 degrees F, according to various web sites.
First you’ll want to chill the dough a bit. You could probably skip the refrigeration step, but your dough balls may be a little more flat and cooked through in the center.
Use a small scooper to scoop out same-sized balls of dough.
I think this is either a melon baller or a sorbet scoop. Use the one that is smaller than an ice cream scoop. The one with the little sweeper button will make this process a bit easier for you.
Roll the into balls.
You can try skipping the ball rolling step, but since the balls will flatten out a bit during baking, I find it best to try to get them as “tall” as possible so they stay more ball-shaped throughout the cooking.
Bake and you should have perfect little dough balls.
You’ll want to look for very light browning on the raised area of the dough balls. For the most part, they may look like raw cookie dough when you remove them, but you don’t want to cook these too long or you’ll just have tall cookies and not dough balls. Likewise, you don’t want to undercook these because of the eggs. I used a meat thermometer to ensure the centers of my dough balls were over 160 degrees F to be safe.
The bottoms will be lightly browned.
Note cooked outside edge and tender inside. That’s pretty much what you’re looking for.
But, you can cook your balls a minute or two longer if you want your center a bit more set, like this.
Chocolate Chip Dough Balls Success
- Prep Time: 1 hour 15 mins
- Cook Time: 10 mins
- Total Time: 1 hour 25 mins
- Category: Dessert
- Cuisine: American
Description
Inspired by Annie the Baker
Try these other flavors:
Sugar Cookie Dough Balls (With Quick Drizzle Frosting) Peppermint Snow/Dough Balls (To Use Up Leftover Candy Canes) Butterscotch Oatmeal Dough Balls *
Ingredients
- 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
- 1 egg (or flaxseed-egg)
- 1/2 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
Instructions
Newer and Preferred Method (Scoop and Freeze)
- Prepare a baking sheet with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, baking soda.
- In a medium bowl, mix sugars and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
- Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. See tips above for combining. Careful to not overmix.
- Gently fold chocolate chips into the dough, without overmixing.
- Use a small sorbet scoop (about 1″ wide) to scoop out dough into small mounds. Note: In this method, I don’t roll the dough into balls, I just scoop straight to the baking sheet. Try to not let dough touch too closely so they don’t freeze together. Freeze for at least 30 minutes, though 1 hour is better if you can wait that long. See Notes below for tips on baking/freezing.
- When you’re ready for some sweet and delicious dough balls, pre-heat your oven to 400 degrees F. Bake balls for 8-10 minutes, depending on how set you want your centers (I find mine are perfect at 9 if the oven is well pre-heated). I usually consider mine done when the tips of the dough are lightly brown. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
- Let your dough balls cool till they’re save to eat and enjoy!
Original Preparation Method (Chill and Scoop)
- Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, baking soda.
- In a medium bowl, mix sugars and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
- Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. See tips above for combining. Careful to not overmix.
- Gently fold chocolate chips into the dough, without overmixing.
- Refrigerate dough for at least 20 minutes before using a small sorbet scoop to scoop out dough into small mounds. Roll each mound into a ball and spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball.
- Bake balls for 10-14 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
- Let your dough balls rest on the baking sheet to cool at least 5-10 minutes or until they’re safe to eat. Enjoy!
Notes
I almost always make a double batch of these, especially using the “Scoop and Freeze” method. I like to freeze the scooped dough balls on a baking sheet for at least an hour to overnight before moving them to a flat tupperware container. This way, you have dough balls ready to bake whenever you’re ready to eat them!
This is my favorite dough ball flavor, but the sugar cookie version is a close second!
***
I’m hoping to try out some other flavors I’ve been dreaming about (I’m thinking of mixing in oatmeal and almond paste!), but be sure to check out Mama Pea’s scrumptious Peanut Butter Cookie Dough Balls for another wonderful flavor option and a vegan version.
Btw, if you like my recipe, please consider liking the official The Chic Life Facebook page (click to view), so you can stay in the loop of my latest and greatest creations. I like to announce things early for my FB friends. 😉
Who wants dough balls and pink salted caramels for Christmas? Because I’m starting to think that’s all I’m going to be making this holiday seaon. lol
Bon Appetit!
What’s the most times you’ve tried making a recipe? Did you ever get it right?
I have been waiting for this recipe since all of you Foodbuzz goers posted pics a couple weeks ago! Thank you for doing all of the hard work of figuring out a great recipe! I’m going to make them tomorrow, and I’ll come back to let you know how they turned out for me! Thanks again!
You’re welcome Allison! 🙂
yumyum!i love cookie dough.. these look so chewy and gooey and perfect!
Mmm!! Thanks for sharing all your hard work with us and the beyond amazing results. Just so you know, I would be happy to take some of your test cookies and success cookies off your hands. Don’t want to crowd the kitchen too much! Also, I’m pretty sure I’m available for taste testing 😉
hahaha wouldn’t that be nice. I wish I could “hire” a bunch of my bloggie friends as taste-testers. 😉
YESS I can’t wait to try these! So would you recommend NOT using my kitchen-aid bc I’ll over mix that way?
Hey Natalie! I think your kitchenaid would be just fine. The only part I’d watch for is when you’re mixing the wet into the dry. I would think that the kitchenaid would be pretty good at combining the two, but if it looks like it’s not coming together, you may want to mix this part by hand. Just keep an eye on it. 😉
Your determination and persistence is incredible! After one bad batch of something, I lower my head in shame and avoid the kitchen for a few days until I get over it.
These look amazing!!!
lol…awwwww. Not sure if it’s persistence or just stubborness! 😆 Thank you!
wow! 7 batches. i am way impressed. 🙂 great job! i’ve only made things 2-4 times to get it right 🙂
I think you could make a drinking– I mean eating– game out of this post. Every time you say “balls” take a bite. LOL. Dirty mind… sorry…
In all seriousness, I think this is a great idea. I mean, how many people LOVE to eat cookie dough? This combines the best of both worlds. This is baking season, right???
I think that’s Annie’s slogan – something like – for people who like cookie dough better than cookies. She’s brilliant!
I have been looking for a version that didn’t have PB – thanks for posting this! 🙂 I will give the flax egg version a try!
I love that you took it so seriously and did 7 batches! Congrats on getting it right – must have been very satisfying 🙂
It was! 🙂
Oh wow! these look really good! I can’t wait to try this.
I want to try Snickerdoodle dough balls. Doesn’t that sound good?
Yes, it does!
How did I miss the dough balls at the Tasting Pavillion? Thank goodness you created this recipe, now I can try them in the luxury of my own home and dazzle my guests! Have a great weekend Gold Dust Gal 😉
You missed them!!!!??? Very sad…but you can order them online if you want the real deal. 😉
Thanks for the recipe they look amazing and the ingredients seem pretty simple.
Yum, these look great! Thanks for doing so many trials to get the perfect match for Annie’s dough balls 🙂 Can’t wait to try out the recipe!
Ahhhh I’ve been waiting for this recipe to come out! THANK YOU for testing and figuring out a winner…I plan on making these today! 😛
they look so good!! yum!
These look amazing! Great things happen through all that sweat and tears!
Oh my, I’m pretty sure I need to go make these….right now!
I made these yesterday and tried to de-veganize them. I did ok but planned to keep trying. Next time it’s your recipe all the way!
Oh no! Sorry to hear! I hope your next batch comes out dee-licious! 🙂
Hi Diana,
After hearing so much about the infamous cookie dough balls, I’m excited to have finally found a non-PB version. I might just try them right now. But…I do have a weird request: could you email me the recipe for the failed first attempt? I love the looks of the pics you posted. I know – I’m weird, but I love a good flat cookie, as long as it is really soft and chewy. Those pics remind of of a total cookie failure I made many years ago that turned into a happy accident when I made chocolate chip cookie bowls and then used then for ice cream sundaes. I’d love to lood at attempt #1 and try it out!
Thanks,
Alanna
Okay, I must be a weirdo too, because I think attempt #1 look like the PERFECT chocolate chip cookie!! Mine always puff up too much. Diane, do you have this recipe?? 🙂 I love the dough balls too, but attempt #1 are calling my name…
Thank you!!
Amanda
Amanda, I emailed Alanna the recipe. Now that two people have requested it, though, I think I should just post it on the blog. Maybe I can draft it tonight? 🙂
Alanna and Amanda…good news! By popular request, I’ve decided to go ahead and post my recipe for thin + chewy chocolate chip cookies. They were not dough balls, but they were delicious! Hope you like them: https://thechiclife.com/2010/11/thin-chewy-chocolate-chip-cookies-recipe-zookies.html 🙂
whoaa those look yummmayyy!
Ahhhh! I’ve been waiting for a peanut butter-less, chocolate chip version of these! Thank you so much for having the patience to go through the trial and error of seven batches. I really appreciate your mad recipe-tweaking skillz, and I’m so excited to make these tomorrow. Thanks again!
THANK YOU!
Your blood sweat and tears will save me a ton of time trying to win the dessert contest on Thanksgiving 🙂
These look too good! I love all of your blue kitchen appliances!
Yesyesyes!! Thank you for going through 7 batches to perfect this recipe Diana. Your efforts are worth it! I’m happy there is a non-vegan version out there now too, because now I don’t have to buy vegan margarine to try it 😛 These are happening in my kitchen sometime this week – I’ll report back on how it goes!
Can’t wait to hear! 🙂
Yes!!!! I have all the ingredients for these at home!!!! I am making them tonight!
I cannot believe I passed over the dough balls at the tasting pavilion!!! What was I thinking!?
Oh no! Well, there’s always next year…or you can order them online…or you can try my dough-ball wanna be recipe. lol 🙂
These are delicious! Great work, Diana
I just made a gluten free snickerdoodle version of these and I will post on them tomorrow. Between my three boys…they lasted an hour in the house! While I did not go to Foodbuzz (so I have no frame of reference), I would say this is a winner!
Woohoo! Thanks Sarena! 🙂
Thanks for the recipe! I tried making these but modified it by replacing the chocolate chips with walnuts and adding oats. Turned out pretty good!
Sounds tasty! I bet a dash of cinnamon would have been yummy, too. 😉
I just made a batch of these, and must say – well done, Diana! You have captured the deliciousness of Annie’s cookie dough balls in a great homemade version 🙂
I am going to figure out a way to make sugar cookie dough balls and maybe even decorate them a bit, for the Holidays… fun!
Yay Laura!
Love your sugar-version idea. These would be awesome with sprinkles! 🙂
I made these tonight – I nixed the chocolate chips and added oats and cinnamon. I also rolled them in a cinnamon sugar mix before baking. They turned out great. I’ll put ’em up on my blog this week.
ooh la la, sounds delish! 🙂
In my excitement I forgot to thank you for the recipe to play with in the first place. So, thank you!
You’re welcome! 🙂
I made these last night, and while they were tasty…they were very dry and crumbly, and I even baked them for slightly under 10 minutes….
Anyone know why that might be?
Hmm…not sure why. Did you use the proper portions of wet ingredients for the butter, brown sugar, granulated sugar and eggs? I wonder if maybe you didn’t mix them enough? The flour should be incorporated fully into the wet. Hmm. Does any one have any ideas?
I measured everything out correctly and the batter looked really good, so I don’t think it was that.
I did however have to make my own baking powder by using baking soda+cream of tartar, but I doubt that variance would change the texture that much….
Oh well! Just means I’ll have to make them again 😉
Hey Amalia…maybe you baked them too long so they got dried out? Or maybe your oven is hotter than it says. So hard to tell with ovens being so different, etc. lol. Good point about “having” to make them again. 😆
I tried your recipe the other night. Are they supposed to taste like raw dough? I love raw cookie dough but the taste kinda made me sick to my stomach. The bottoms were browned lightly. Did your batch taste too doughy or just like a soft cookie?
Hey Emily, the texture if really a personal preference thing. But, it sounds like you didn’t cook them long enough. If there are any left, you could possibly try baking them another minute or two. You may need to play around with the baking time. When I was testing, I would bake two at a time and cut into them to see how they looked before I baked a whole batch. Mine turned light brown on the bottoms before the top started to get golden. You’ll probably want to wait till the raised tips in the tops of the balls are juuuuuust golden. But you can also let them rest a few minutes and cut into one to test. I would say next time, you’ll probably just want to go about 2-3 minutes longer than you did this time. Happy baking! 🙂
Way to stick with it! These look absolutely amazing!
Excellent, thanks for the tip!
You’re welcome! 🙂 Happy baking!
What’s the recipe for batch #1? They look delicious!
Hi Regina! Since a few of you asked for the recipe, I went ahead and posted it on my blog here: https://thechiclife.com/2010/11/thin-chewy-chocolate-chip-cookies-recipe-zookies.html Enjoy! 🙂
I made these tonight with a flax egg instead of a real egg. They turned out great!
The last time I made them (using mama pea’s recipe) I didn’t soften the butter like I should have and they were crumbly. I think the proper softening is really important.
Glad to hear the flax egg works! 🙂
Made these tonight! Delicious. I have already had about five. Thanks for the recipe!
Hooray! 🙂 You’re welcome!
PS Is your name really Juliet because that would be awesome. I used to be really into Romeo and Juliet when I was in high school. I’m still a big fan and think Juliet is such a pretty name!
Haha yeah thats my real name. Thank you! I like it too. I can thank my parents for that one. 🙂
Go parents! lol 🙂
I have to say that I am totally impressed by your dedication! I’m glad you stuck with it though because these are amazing!! I made them the other night and already can’t wait to make my next batch 🙂 I have to admit I accidentally added too much butter (oops), though it didn’t exactly hurt the flavor any, haha
I took a whole bunch to work yesterday and they were a huge hit! After handing them out to several co-workers I put the extras in the kitchen and they were devoured in about 2 seconds. So thank you for the recipe!!
Yay Lauren! I’m so glad to hear the dough balls were a hit not only with you but your co-workers. It’s amazing how fast things can get devoured in an office, no? lol
You’re welcome! 🙂
I going to make these for Thanksgiving! I hope they turn out as good as yours!
Really?! That’s so cool! I hope they turned out fabulous! 🙂
Yum! Thanks for the awesome recipe! We all appreciate your hard work in perfecting this recipe 🙂
Aww, you’re welcome! 🙂
I saw Susan Balancing ACt link these…and yes, you did a great job. 7 batches later. Girl I would have given up! I am like a one shot to get it right girl. I keep messing w/ the batter til I can “Save” it. I am cheap…on both ingredients$$ and time and never want to throw anything out…or repeat performance it. You are dedicated 🙂
I am pretty cheap with the ingredients, too. Luckily, the “messed up” batches were just not right in texture/flavor, but were still pretty tasty. Hubby has eaten an insane amount of cookies over the last few weeks. hahahahahaha 🙂
Genius! I was wondering if someone would make a plain chocolate chip version. Thanks! 😀
You’re welcome Erika! 🙂
so easy! so delicious! thanks for all of your hard work creating & sharing these!
Thanks Molly! And you’re welcome! 🙂
I made these and followed everything exactly except I used Smart Balance margarine and they turned out pretty dry and crumbly- not doughy at all! I baked them for 11 minutes…could my butter sub have been the problem?
I’ve never used Smart Balance and don’t know what it’s made of. I used whipped earth balance to make the dough balls and they turned out perfect.
It’s possible. 🙁 Did you soften the margarine before mixing?
Also, I sent out a tweet to my twitter friends to see if anyone else has tried Smart Balance yet. I know a lot of people have used Earth Balance with success, so you could possibly try that?
Wow! What determination you have! About how many cookies did the recipe yield for you?
I think it was about 16 total 🙂
I admire your perseverance… Looks like it paid off!
Thank you! I hope so! lol 🙂
I love your light blue stand mixer hanging out in the back! I’ve been looking into buying one! How do you like it?
I love it! Maybe you can get one for the holidays? 🙂
these looks just like the chinese peanut cookies!
I don’t know what those are but I kind of want to try them now. lol 🙂
Thank you,thank you for sharing your recipe! I cannot wait to try this soon.
You’re so welcome! Hope you like them! 🙂
The texture was absolutely perfect but mine were not sweet at all! My husband asked “is this bread or a cookie?” I read and re-read the amount of sugar a zillion times. Did anyone else have this issue? Afraid if I just dump in more sugar I will mess up the texture.
@Jennifer – I just made them last night and had the same issue! Have you tried to re-create them? It needs more sugar for sure, but I’m also afraid to mess up the texture.
Anyone have any advice or suggestions?
Adding too much sugar or butter may make them flatten out. I actually like it when cookies aren’t too sweet, so I may have been a little light-handed on the sugar on purpose. Whoops! 🙂 I would suggest adding sweet mixins, or possibly rolling the balls in sugar to add extra sweetness without changing the texture. Happy baking!
Good ideas! Thanks for the help! Will let you know how round 2 goes 🙂
I dipped mine in chocolate almond bark…having a less sweet cookie made it perfect!
I (finally) made these last night and OMG! They were perfect little balls of heaven! I will definetly be making these again!
I live in an apartment building with my 5 best girlfriends from college. We make these almost every night! Thanks for the recipe 🙂
It’s comments like this one that make the 7 batches worth it! That’s so cool to hear! Thank you so much for letting me know and happy baking! 🙂
p.s. we doubled the salt and it was perfect
You are a goddess. These turned out beautifully!
Thanks for making them! 🙂
Oh, wow! I had these in San Francisco too and was blown away. Can’t wait to try out your recipe:)
Thanks Sarah! Hope you like them! 🙂
I’m catching on late… I just made these and they are absolutely heavenly!! The texture was perfect.. I was so tempted to add a tbsp of milk to the mixture and I’m so glad I listened! I was reading some of the comments regarding the sweetness of the cookies… maybe using more regular sugar in place of brown sugar will make the cookies sweeter? I did 1/4 cup brown sugar 1/4 cup regular sugar and a tbsp of brown sugar. Thank you. I’m building the tower to take to my office bake off!!
Kim, it’s never too late for dough balls. 😉 lol jk So glad to hear you liked the recipe, and that you’re building your very own dough ball tower!! I’d love to see a photo if you have the time. My email is: thechiclife at gmail dot com or you can post it on my Facebook wall. 🙂 Happy baking! Diana
I literally just made these, and they are AMAZING! So glad I found this, and that you made them of course. Thank you so much for sharing!
Yay Cassie! So glad to hear! You’re very welcome. Happy Holidays! 🙂
I made these today for a party tonight along with a peanut butter version of the butterscotch ones. They are so tasty I am not sure if they will all make it to the party ;). I wanted to post a note because I substituted in wholewheat unbleached flour on both recipes, and I used chia seeds+water in place of the eggs. They turned out beautifully. Thank you so much for the all the hard work on getting this recipe together. I will be making these again soon!
Thanks so much for the note Jamie! And for checking out my recipe. So glad they turned out well. I love your flavor combo! 🙂
Hi!
After hearing about these amazing balls, but knowing I’d never be able to buy them, as I live in Australia, I knew I had to make them one day. And then you posted your trials! Amazing!!
I made them today – SUCESS. Good news is they work down-under too!! And even if your egg is a double yolked egg (I didnt pour it into the glass first – thats the last time I try to rush my baking) – they just end cracking (maybe I overbaked?!) Sounds like it might be a little forgiving, so I might try experimenting with flavours/health later.
I found them sweet enough and I am a sweet tooth. I am not very accurate so maybe I added a tbsp more of the brown sugar, but they retained their shape.
Husband loves them too!
Thanks sooo much!
Ooh, that is so cool someone in Australia made my dough ball recipe! Thank you Bron! So glad to hear they worked out, too! 🙂
OMG…I want to eat the whole tray…and they were bigger than I wanted. I need a melon baller. Awesomeness!
Just tried these with a flax/chia egg (i did mixture of flax and chia – the flax wasn’t getting very gelatonous on its own) and the dough tasted AWESOME and the cooked dough balls turned out great too!!
I love how it uses a flaxseed-egg. Awesome!
I made these once a month or so and devoured the whole batch in two days with a little help from my husband (who usually hates sweets).
Have you ever considered a snickerdoodle version? Hint hint 😉
YUMMY!!! They are so pretty! ! ! ! ! ! !
I made these on the 4th of July because we got rained in and this the first dough ball recipe that I’ve yet to screw up. They were amazing! : )
Woohoo! Go Kim! These are great rain-day-eats. 🙂 I have a sugar cookie version I need to post soon! They are almost…almost even better than chocolate chip! Mmmmmm
Hey Diana- Thanks for all your hard work in coming up with this recipe! I’ve had it bookmarked for months and FINALLY got around to making these. They turned out fabulous! I thought they were perfectly sweet– and that’s coming from someone who adores over-the-top sweet things, too! I’m going to have a hard time NOT eating all of these in the next two days. Just wondering– did you end up with 16 cookies, too? That’s how many I made using a 1″ baller.
Thanks for a great recipe! Love your blog! 🙂
Whitney – you’re so welcome! I’m so glad to hear they turned out well for you and that you thought they were just sweet enough.
You know, for all the times I’ve made these, I always forget to count! lol I think 16 sounds about right to me, though.
Thanks so much for checking out my recipe and reading TCL! 🙂
PS Have you heard about the Sugar Cookie version I recently made? Mmmmmm https://thechiclife.com/2011/07/sugar-cookie-dough-balls-with-quick-drizzle-frosting.html
Oh my goodness – Isaac and I just ate the dough balls you gave me and they are delicious. Probably one of the best chocolate chips cookies I’ve had. I’m definitely going to try out your recipe for the next party I go to.
Again, it was great getting to hang out with you this weekend. 🙂
Yikes! Just realized I didn’t reply to this – so sorry for the delay!
Anywho, so glad to hear you and Isaac liked the dough balls! And it was great hanging out with you at HLS, too! Hope to see you at Foodbuzz again this year. 🙂 Maybe we can go for another shopping spree? 😉
OMG. The dough balls this weekend were sooooo good. I really need to make these again soon because I am drooling over these photos. Thank you for bringing them to HLS, it was a delicious treat!
Sorry for the delayed response – somehow I missed replying to this thread for a bit. SO glad to hear you liked the dough balls! Thank you Kelly. 🙂
thanks for making this recipe. i like cookies that are more like cookies dough, ughh and i hate flat cookies. i might want to order sometime from annie the baker and try the REAL thing
You should totally order some – they are amazing! 🙂 And Annie is such a nice lady. You can get them at foodzie: http://anniethebaker.foodzie.com/
I totally just made these tonight and they are fabulous!! Just had to say that these will be staple in my dessert recipe book from now on! Thanks for sharing! 🙂 I blogged about my baking process, but don’t worry I gave you all the credit because I only know how follow recipes, not create them! hahaha
Sorry for the delayed response, but this is so awesome to hear! I’m so glad you liked the dough balls, and from the photos, it looks like they turned out perfectly! Good luck with the new(ish) house!
These look amazing! Am definitely going to have to try them…soon! Thanks so much for sharing!
You’re welcome! Hope you like them…happy baking! 🙂
These are AWESOME!!! Literally like eating a ball of cookie dough. I’m addicted. I followed your recipe exactly but made it gluten-free and vegan by subbing Bob’s Red Mill gluten free flour mix, a splash of xanthan gum, Earth Balance buttery spread and a flaxseed egg. They came out PERFECTLY!!! Thanks for the new obsession!
Hey Miranda, that’s so great to hear! Thanks so much for taking the time to leave a comment to let me know. I always enjoy hearing when someone likes a recipe from TCL. Also, I love that you were able to make a tasty-GF version of the recipe. Nice job! Have a great rest of the weekend! 🙂
They were good!!! Thanks!!!
Thank you for checking out my recipe! 🙂 Glad you liked them!
Thanks for doing all these trials! I would not have the patience but I’m glad you did, these turned out great.
Hey Laura, you’re so welcome. It was frustrating at times, but overall, I had fun doing it. I’m glad to hear they turned out well for you! 🙂 Have a great week!
“If at first you don’t succeed, try, try, again!” You totally took that to heart, great job! They came out beautiful! Can’t wait to try this out for myself; think I’ll make them for hubby for Valentine’s Day.:) Thanks for the inspiration!
Thanks for adding all the mid-process photos. After years of fairly proficient baking, it’s still hard to gauge when something’s really done. Good to have some new parameters to consider!
HI, I just saw Annie the Baker on Cooking Channel and she said she freezes the cookie balls before baking to keep the shape and cooks them at a “very” high temperature.
Thanks for the tip! I actually put a new preparation method on my Sugar Cookie Dough Ball version that uses the freeze and bake at a high temp method. Check it out: https://thechiclife.com/2011/07/sugar-cookie-dough-balls-with-quick-drizzle-frosting.html 🙂
I’m planning on making these tomorrow–but I just want to clarify: is it 3/4 of a stick of butter or 3/4 cup?? Thanks!
Excellent! 🙂 It’s 3/4 a stick. I think it works out to some weird measurement, so it was easier to just use the stick as the measurement. lol. Happy baking!
PS I came up with a different method that I’ve been using for the dough balls – it’s the scoop and freeze method that’s described on this version of the recipe: https://thechiclife.com/2011/07/sugar-cookie-dough-balls-with-quick-drizzle-frosting.html . Either way should work, though! 🙂
Ok awesome! That’s what I figured lol. And yes I saw and am totally gonna do that-thank you so much for replying so quick 😀
I made these chocolate chip cuties tonight and they are fantastic!! Thanks for the best choc chip cookie recipe I’ve ever tried!!
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Hi Nicole! Thanks for checking out my recipe! I’m so thrilled to hear you enjoyed the cookies. Best chocolate chip cookie recipe? I’m so glad you think so! You made my day! 🙂
Hi Diana!! I know I am a bit late to this post/receipe, so I hope this message gets to you! It is just a few days away from Christmas and I decided to bake these little cute cookies for everyone. Everyone includes A LOT of people. What can I say? I have a HUGE immediate family.
Anyway, I was wondering what the yield was for the receipe above. I just wanted to know how much, or an estimate of how much cookies will come from this batch.
Thank you SO MUCH in advance!!! Not just for reading this and responding, but for providing us with this delicious little treat. You definitely deserve kudos for making sure these turned out PERFECT! You’re a gem! 🙂 Looking forward to your reply! Thank you!!!!! 🙂
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Hi again! I guess I was excited an spoke too soon about the yield. I see now its about 16…which is exactly how much I got out of the mix using a melon baller lol!
I just want to say how delicious these turned out! I made 3 batches and need to make a couple more, but I cant stop eating these! So good! Would change a thing about them! They are the perfect little bite size chewy cookies! Mine might have turned out a tiny bit smaller than the rest due to using the baller. Thanks again dahling! For a fantastic treat! 🙂
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Hi Erin! Thank you so much for your kind comments! I’m so glad these turned out so great for you! The single batch isn’t too big since I originally came up with the recipe for just me and hubby. However, most days, I’ll double the ingredients and make a double-batch and freeze whatever I don’t feel like baking so I can bake off however many cookies I want later. I’ve never tried making three batches at one time, but it doubles nicely. Not sure if that helps. If you need a lot, maybe you can do two double batches? Anywho, thanks again for stopping by! Merry Christmas! 🙂
Hi again, I hope you and yours had a wonderful Christmas. 🎁🎄🎅
Cookies were a HUGE SUCCESS!!! I am actually making more as we speak LOL.
Came back to write down the receipe this time and file away in my little box of treats. 😉 Every single cookie was eaten, so now I am making another batch for the boyfriend and me! Ive successfully bookmarked this page too and look forward to more of your great posts! Have an amazing New Year! I feel like i owe you something since you “gave” me this perfect receipe haha! 😊❤
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Hi Erin! You are too sweet! I’m so glad to hear the cookies were such a success. Woop! There’s a “Print” button with the recipe details. I’ve converted almost all of my recipes (at least the popular ones) to a print-friendly version. The button is just below the small photo that goes with the recipe (on the right side of the recipe details). Anywho, you definitely don’t owe me anything for the recipe. But I’m so happy you came back to comment and let me know you enjoyed the recipe. These are the things that keep me experimenting in my kitchen. 🙂 Merry Christmas! And Happy New Year!
I personally dont care for cookie dough per say. But I hate chocolate chip cookies because of how flat they are. I recently had one at a get together that reminds me a lot of these except they were cooked in the middle and a scoop wasn’t used. Which I liked the look of them better because of that. A fork was used to scoop little mounds into the cookie sheet and it gave them a homemade look with little peaks on the top. They were almost but not quite cake like in the middle. Would these turn out that way if cooked a bit longer? Thx
Hi Carrie, I formulated this recipe so it doesn’t spread too much when you bake it. It does a wee bit, but it mostly holds its shape. Especially if you use the “scoop and freeze” method. I don’t think the scoop makes as much of a difference as the ingredient proportions and freezing the dough before baking. But I’ve only ever made it using the scoop, so I can’t say for sure. Hope this helps. Let me know how it turns out if you try it. Thanks for stopping by! 🙂
A few years too late haha thanks Google…No matter what recipe, mixing method, ingredient/dough temperature, or oven I use my chocolate chip cookies almost always turn out like your #7. It’s actually kind of annoying because I want them to be semi-flat with obvious chunks of chocolate in them. Oh well. Kudos to your saintly patience!!
Hi Katherine! Lol! Cookies can be so fickle! But they’re fun to make…and even more fun to eat! Hope you nail that semi-flat cookie one day. Cheers! 🙂
Me and my mom love these plump soft cookies! Thank you for the trial and error you did and sharing the results!
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Me and my mom love these plump soft cookies! Thank you for your trial and error and sharing the results!
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