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Chocolate Chip Dough Balls Success

  • Author: Diana of thechiclife.com
  • Prep Time: 1 hour 15 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 25 mins
  • Category: Dessert
  • Cuisine: American


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)

  1. Prepare a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda.
  3. 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.
  4. 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.
  5. Gently fold chocolate chips into the dough, without overmixing.
  6. 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.
  7. 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.
  8. Let your dough balls cool till they’re save to eat and enjoy!

Original Preparation Method (Chill and Scoop)

  1. Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda.
  3. 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.
  4. 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.
  5. Gently fold chocolate chips into the dough, without overmixing.
  6. 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.
  7. 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.
  8. 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!

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