Chocolate Dipped Choc Chip Cookie Dough Recipes

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
• Remove from heat, whisk in the vanilla and set aside to cool.
• Beat the cream cheese and confectioner's sugar for 1 minute.
• Slowly beat in the cooled butter mixture and beat again for another minute.
• Stir in the chocolate chips and nuts, if using.
• Pour into a serving bowl and refrigerate.
• Garnish with additional chocolate chips or nuts, if you choose.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugars until combined, about 2 minutes.
• Add the vanilla and salt and continue mixing then add the chocolate chips and blend just until combined.
• Serve the dip with pretzels or fruit for dipping.
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EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

CHOCOLATE CHIP DIP

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

CHOCOLATE DIPPED CHOC CHIP COOKIE DOUGH!

Steps:

• In a large mixing bowl, cream the sugars and butter together until well mixed, beat in the yogurt (or applesauce or peanut butter) and vanilla extract until mixed.
• Mix the flour, salt, and baking soda and add this to the butter/sugar mixture. Stir until well combined, and fold in the chocolate chips (and nuts if you prefer).
• Scoop spoonfuls (as big or small as you like!) onto wax paper. Spear each cookie dough ball with a toothpick, lollipop stick, small fork, etc. and place in the freezer for at least 1 hour.
• When ready to dip the cookie dough balls - melt CANDIQUIK according to directions on the package and coat the cookie dough clump, placing back on the wax paper to dry. Serve cold from either the fridge or freezer.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• Cream together the butter and cream cheese in a large mixing bowl.
• In the same bowl, add the brown sugar, salt, vanilla, powdered sugar and peanut butter. Mix together on low until smooth.
• Stir in the chocolate chips.
• Stir in the M&M's.
• Optionally, sprinkle a few M&M's on top and serve with graham crackers or pretzels for dipping

EDIBLE CHOCOLATE COOKIE DOUGH

Steps:

• Preheat the oven to 350F degrees.
• Pour the flour onto a cookie sheet (line the cookie sheet if it's very burnt/discolored) and bake the flour for 5-7 minutes in the preheated oven.
• Remove the flour into the oven and measure out 1 cup of flour (I spoon it into a dry measuring cup and level off the top). Turn off the oven.
• In a medium bowl, beat together the butter, brown sugar and white sugar until fluffy.
• Mix in the vanilla extract and salt.
• With the mixer on low speed, beat in the cocoa powder and flour.
• Mix in the milk 1 tablespoon at a time until you get the desired consistency.
• Stir in the chocolate chips.

CHOCOLATE-DIPPED CHOCOLATE CHIP COOKIES

Steps:

• To a large bowl, add the cookie mix, butter, egg and stir to combine.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 8 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top. I also supplemented the chocolate chips by adding a few extra from the bag of chips (you won't need the entire bag for dipping).
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, or overnight. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading and this dough is already prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not bake more than 6 cookies per sheet because these cookies spread) and bake for about 13 to 14 minutes (if your cookies are smaller, bake less; and keep a watchful eye on them since ovens very dramatically), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 20 minutes before dipping them. I let them cool on the baking sheet and don't use a rack.
• To a medium microwave-safe bowl, add about 1 cup chocolate chips and heat on high power to melt, about 1 minute. Stop to check and stir and heat in 15-second bursts until chocolate can be stirred smooth.
• Either dip one cookie halfway into the melted chocolate or hold cookie over chocolate bowl and spoon chocolate on, allowing the excess to drip off; I prefer the later method. Repeat dipping process with all cookies, heating additional chocolate as necessary. Transfer dipped cookies to a parchment paper-lined baking tray.
• Before chocolate beings to set up, add the sprinkles, sanding sugar, or your favorite decorating items (chopped candy, nuts, etc.). Allow chocolate to set up for at least 2 hours, or until fully set (duration will depend on how thick the chocolate coating is and air temperature. Although you could speed this up by placing cookies in fridge or freezer, I waited it out at room temp. Cookies will keep airtight at cool room temperature for up to 1 week or in the freezer for up to 6 months.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, sugars, vanilla, and salt on low until smooth, about 2-4 minutes.
• Fold in the mini chocolate chips until evenly distributed in the dip.
• Serve with dippers like pretzels, green apples or chocolate graham crackers, waffle cones, or get really wild and try a sweet and salty combo with corn chip dippers!

KETO COOKIE DOUGH DIP

Steps:

• Blend all of the ingredients except chocolate chips until smooth. (I used a Cuisinart Food Processor.) Stir in the chocolate, then serve and enjoy. Refrigerate leftovers in a covered container 3-4 days.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

HOLLY'S CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.
• Stir in chocolate chips.
• Refrigerate until ready to serve.