this is just like when I was a kid making mud pies...cookie balls are formed by quickly breaking up warm chocolate chip cookies, pressing them into balls and refrigerating them till firm, then dipping them into more melted chocolate coating...this the mud ball stage..you can never have too much chocolate...
My Private Note
Units: US | Metric
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups semi-sweet chocolate chips, chopped
- 1 ounce unsweetened chocolate, chopped
- 3 tablespoons canola oil
- 1Position a rack in the middle of the oven.
- 2preheat the oven to 350*.line a baking sheet with parchment paper.
- 3to prepare the COOKIES:.
- 4sift the flour, baking soda and salt into a small bowl and set aside.
- 5in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar untl smoothly blended -- about 1 minute.
- 6Stop the mixer and scrape the sides of the bowl as needed during mixing.
- 7Mix in the egg and vanilla until blended, about 1 minute.
- 8The mixture may look slightly curdled.On low speed, add the flour mixture, mixing just until it is incorporated.
- 9Mix in the chocolate chips.
- 10Drop heaping tablespoonfuls of dough 3" apart onto prepared baking sheet.to make 12 cookies.
- 11Bake until the edges are lightly browned but the centers are still pale golden.about 14 minutes.
- 12If any of the cookies spread together, using a small knife to cut the warm cookies apart.
- 13Cool the cookies on the baking sheet on a wire rack for about 20 minutes, or just until they are cool enough to handle comfortably and break apart.
- 14Line a platter with parchment paper or wax paper.
- 15Break a cookie into 1/2-1" pieces and use your hands to press it together into a ball.
- 16the melted chocolate will hold the cookie ball together.
- 17Place the cookie ball on the paper lined platter and continue to make the rest of the cookies into balls.
- 18Cover and refrigerate the cookies until firm.at least 25 minutes or overnight.
- 19to prepare the CHOCOLATE COATING:.
- 20Put both chocolate and the oil in the top of a double boiler over barely simmering water.but not touching it.stir until the chocolate is melted and smooth.
- 21Scrape the chocolate coating into a medium bowl and let it sit for about 10 minutes to cool and thicken slightly.
- 22dip a chilled cookie ball in the chocolate and gently roll it around to coat thoroughly.
- 23with your fingers, hold the cookie over the bowl, to let any excess drip off, then return the cookie to the paper lined platter.
- 24Repeat to dip all the cookies.do not let the coated cookies touch one another.( you will have some chocolate coating left over) for another use or to pour it over ice cream.(working with a larger quantity of chocolate makes for easier dipping).
- 25let the cookie sit at room temperature until the chocolate coating is firm, about 1 hour.
- 26or, to speed up the firming of the chocolate, refrigerate the cookies for about 15 minutes.
- 27a small chocolate "foot" will form on each cookie.
- 28the cookies can be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
- 29serve at room temperature.
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Nutritional Facts for Chocolate Covered Chocolate Chip Cookie Mud Balls
Serving Size: 1 (1031 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 407.5
- Calories from Fat 229
- Total Fat 25.5 g
- Saturated Fat 13.4 g
- Cholesterol 37.9 mg
- Sodium 116.7 mg
- Total Carbohydrate 48.3 g
- Dietary Fiber 3.1 g
- Sugars 36.0 g
- Protein 3.7 g