Prep 25 mins
Cook 14 mins
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...
- 236.59 ml unbleached all-purpose flour
- 2.46 ml baking soda
- 1.23 ml salt
- 118.29 ml unsalted butter, room temperature
- 118.29 ml light brown sugar, packed
- 59.14 ml granulated sugar
- 1 large egg
- 4.92 ml vanilla extract
- 236.59 ml semi-sweet chocolate chips
- 473.18 ml semi-sweet chocolate chips, chopped
- 28.34 g unsweetened chocolate, chopped
- 44.37 ml canola oil
- Position a rack in the middle of the oven.
- preheat the oven to 350*.line a baking sheet with parchment paper.
- to prepare the COOKIES:.
- sift the flour, baking soda and salt into a small bowl and set aside.
- in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar untl smoothly blended -- about 1 minute.
- Stop the mixer and scrape the sides of the bowl as needed during mixing.
- Mix in the egg and vanilla until blended, about 1 minute.
- The mixture may look slightly curdled.On low speed, add the flour mixture, mixing just until it is incorporated.
- Mix in the chocolate chips.
- Drop heaping tablespoonfuls of dough 3" apart onto prepared baking sheet.to make 12 cookies.
- Bake until the edges are lightly browned but the centers are still pale golden.about 14 minutes.
- If any of the cookies spread together, using a small knife to cut the warm cookies apart.
- Cool 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.
- Line a platter with parchment paper or wax paper.
- Break a cookie into 1/2-1" pieces and use your hands to press it together into a ball.
- the melted chocolate will hold the cookie ball together.
- Place the cookie ball on the paper lined platter and continue to make the rest of the cookies into balls.
- Cover and refrigerate the cookies until firm.at least 25 minutes or overnight.
- to prepare the CHOCOLATE COATING:.
- Put 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.
- Scrape the chocolate coating into a medium bowl and let it sit for about 10 minutes to cool and thicken slightly.
- dip a chilled cookie ball in the chocolate and gently roll it around to coat thoroughly.
- with your fingers, hold the cookie over the bowl, to let any excess drip off, then return the cookie to the paper lined platter.
- Repeat 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).
- let the cookie sit at room temperature until the chocolate coating is firm, about 1 hour.
- or, to speed up the firming of the chocolate, refrigerate the cookies for about 15 minutes.
- a small chocolate "foot" will form on each cookie.
- the cookies can be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
- serve at room temperature.
These were great! They do take a lot of time to make. But the end result is delicious!