Chocolate Chip Cookie Dough Balls
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp. vanilla
1/3 cup milk
2 1/2 cups all-purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup mini semi-sweet chocolate chips
1/4 bar of pure paraffin
3 cups of chocolate chips (regular size)
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt mix until incorporated. Fold in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle; shape dough into 1″ balls and arrange on a baking sheet lined with waxed paper (see tip). Place sheets in freezer and let chill for 30 minutes.
Melt regular size chocolate chips and Paraffin wax in a double boiler or in microwave. Using forks or a dipping tool, dip cookie balls into melted chocolate coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.
Store in an air tight container in the refrigerator for up to one week.
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