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Thursday, March 7, 2013

Chocolate Chip Cookie Dough Bites

These are all sorts of amazing.

Ah mah zing.....

And, they are eggless so it's like eating cookie dough 
without anyone shaking their head at you. 
The original recipe can be found here.
If you have a sweet tooth or are looking for some inspiration
Bakerella is your girl, seriously go peruse her blog. Let her know I sent you.

I altered the recipe a tad so I'll give you my ratios but other than that you can just follow the directions I linked. These are perfect for parties, showers, potlucks, 
Thursday afternoons.... ;)

Chocolate Chip Cookie Dough Bites (altered slightly from Bakerella)
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening 

Enjoy!

50 comments:

  1. I love these cookie stick cookies!! WITH chocolate!!

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  2. These look amazing! I can't wait to try them! :)

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  3. My boys just love you Ko, thanks for another hit recipe.

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  4. These look heavenly! :) Can't wait to make them! Miss you dear friend!

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  5. about how many of these does this recipe make? i'm super excited to make these!!

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    1. Whoops! I should have put that in there! About 36-40 1inch balls.

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  6. I'm also wondering how many this recipe size makes thanks ;)

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    1. Whoops! I should have put that in there! About 36-40 1inch balls.

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  7. Are you supposed to melt the shortening with the chocolate chips?

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    1. Yep, I usually put the chocolate chips in a glass bowl with the shortening and microwave it for 1 min, then stir till smooth.

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  8. Can you use regular milk or does it have to be half and half?

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    1. Hmmm, that I'm not sure about. I don't see why you couldn't. If you use something else, I'd love to hear how it worked out!

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    2. the original recipe on Bakerella uses milk so you should be fine! Check out their amounts of other ingredients in case they are slightly different.

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  9. Making these today for my daughters snack day @ school!!!

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  10. Hi, I actually produce a cookie dough that is safe to eat and sell it through various sources such as Market Day, GFS...check out my website www.cookiedoughtreats.com. I wanted to comment that there is still a lot of bacteria in the dry ingredients of raw cookie dough so you need to be careful. However, my product really is safe and tested. Feel free to contact me at mrsschererscookiedough@gmail.com if you have questions:)

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  11. Replies
    1. What you might put in your coffee? I'm pretty sure it is half heavy cream half milk. You can find it in the grocery section where they keep creamers and heavy whipping cream. Hope this helps :)

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    2. Half and half is just half way between milk and cream. You can make it by mixing light or medium cream with whole milk, but actually it's the step between milk and cream. It is usually between 10% and 18% milk fat content. Whole milk is 3 1/2% fat content. Cream starts at 18% for light cream up to 30% or more for heavy whipping cream and the stuff used by bakeries.

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  12. Those look amazing......just joined your sight...would love to have you visit me at Pinecreekstyle.blogspot.com, "Do everything with Style", NeeCee

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  13. Hello! These look great. Do you need to freeze them or at least refridgerate to help them set? At what point? I don't see the actual process outlined here unless I am missing something?

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    1. Hi Ketti,
      I normally stick mine in the freezer for about 10 minutes after I have rolled them and put the sticks in. And then I store them in the fridge until ready Im ready to serve them. Hope that helps! The originally recipe that I linked through Bakerella might offer some more tips too :) Thanks for reading! xxoo

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  14. Hello! They look amazing! I have one question - there is no baking, althought there if flour in the recepie?
    Thank you for the answer.
    Ursa

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    1. Hi Ursa! Yes, there is flour in the recipe but you still do not bake them. Just refrigerate them to firm them up a bit. I sometimes stick mine in the freezer for 10 minutes or so. Hope this helps! Thanks for reading xxoo

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    2. If you microwave the flour for about 2 minutes (160 degrees), it's safer to eat.

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  15. These do look great! Could I make them a couple of days ahead and freeze them until my party? Thanks!

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  16. I made these with coconut creamer instead of half and half (that is what I had in the fridge!), used Pamela's Gluten Free Baking & Pancake Mix, and 1 TB coconut oil instead of shortening and everyone loved them! only needed 1 cup of chocolate for the dip and I had extra. My cookie scoop must be much bigger since I only ended up with 14 but there were no complaints they were too big :)

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  17. I made these with coconut creamer instead of half and half (that is what I had in the fridge!), used Pamela's Gluten Free Baking & Pancake Mix, and 1 TB coconut oil instead of shortening and everyone loved them! only needed 1 cup of chocolate for the dip and I had extra. My cookie scoop must be much bigger since I only ended up with 14 but there were no complaints they were too big :)

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  18. Can you put peanut butter in them???

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  19. Do you melt the butter or is it softened?

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  20. These are the "original" instructions Bakerella had on her website, from which this recipe was taken and modified. My thought is that I'd use my common sense to make the changes needed from that one to this one. [Maybe I'm wrong (I'm not much of a baker or cookie-maker, generally), just trying to use logic here.]

    * In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
    * Mix in milk and vanilla.
    * Add flour and salt and mix on low until combined.
    * Stir in chocolate chips.
    * Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
    * Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too.)
    * Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
    * Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
    * Refrigerate in an airtight container for up to a week.

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  21. Hi!! My youngest son is allergic to life and the list of foods he can have is smaller then the list of foods he cant have!! So at times it is difficult to find food/desserts that he can enjoy while his older brother (that isnt allergic to anything) enjoys anything he wants to eat, lol. This recipe caught my eye first of all because it said EGGLESS in the headline, but my question would be, can you substitue the flour for a rice flour? Being my youngest also cannot have any wheat products. Thanks so Much!!

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    1. I dont see why not! If you do try it I'd love to hear if it works!

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    2. If your son can have gluten free flour, I would make a mixed flour, not just rice flour... otherwise it will taste really gritty.. x

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  22. I can't wait to make these! They look soooo good! Thanks for a great recipe!(:

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  23. A friend just shared your photo/recipe on FB, but it's on a page called Cooking with Kelly. No credit to you. So. Wrong. You might want to contact the owner of that page and demand she take it down. https://www.facebook.com/photo.php?fbid=303563599780345&set=a.172971962839510.44319.163188640484509&type=1

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  24. Wondering if the mini chips are the semi sweet ones? Don't think I have ever seen regular chocolate ones?

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    1. You are correct! They are the semi sweet ones :)

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  25. These look delicious! I love eating cookie dough and always mix the ingredients together without the egg, eat some dough, then mix the egg in and then get on with the baking. Love this idea though.

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  26. I added a little salt. I thought it needed just a little.

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  27. Saw your recipe link on Lorri Heiling's blog. The cookie dough pops look delicious. I was a fan of nibbling bites of raw cookie dough when baking. I ate it for 40 yrs and never got sick (knock on wood) from it. I do, however, just want to mention that it was highly speculated that the Nestle cookie dough E.coli outbreak that affected loads of people, was caused by the raw flour not the eggs or chocolate chips. Quoting Nancy Shute: "Flour seems as bland and benign as could be, but it's still a raw agricultural product. That means it has had ample opportunity to be exposed to dirt, animal feces, and other unpleasant substances between field and grocery store shelf." Nestle's now "heat treats" the flour that goes into their cookie dough. The CDC recommends all dough be cooked. Drats! :)

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    1. Gabby you are very right! Nowadays I'm certain almost anything could be contaminated and it is better to be safe than sorry. My suggestions would be to use almond or coconut flour or at the very least know where your flour is from :)

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  28. You could substitute the flour for ground almonds. I personally would not be happy eating uncooked flour but the recipe looks good so I would sub that in instead

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    1. Oh yes almond flour or even coconut flour would be a great and very safe substitution!

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  29. Do you need the brown sugar?

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    1. Yes, it give the dough the "real deal" taste :)

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  30. Do you melt chocolate and shortening together

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    1. Hi Becky! Yes, you melt the chocolate and shortening together. Sorry I wasn't clear about that :)

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  31. I did exactly as you said above and mine turned out super sticky in the bowl...did I do something wrong? :/ Is there anyway to fix this before I start to roll it into balls? Thanks in advance.

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  32. These turned out AMAZING! I LOVE them. There wonderful! I made them 6 times! There delicious! Thank You SO much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  33. Yum! Who doesn't LOVEEE cookie dough? http://emilymcdo.weebly.com/home/my-daily-thought

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