After a long month without posting (I’ve been really busy at work!), today I bring you a mouth-watering easy and quick recipe, which doesn’t require of an oven.
These balls are known as cookie doughs, since they’re just made of raw cookie dough: they’re not baked!
This recipe doesn’t contain egg, which prevents from food poisoning (remember, we’re handling raw dough!!). So it’s a great option for those people allergic to egg.
They’re such an intense, flavourful and wet bite that you should definitely give them a try!
Coconut & Chocolate Cookie Dough Balls
Adapted from The Cookie Dough Lovers’ Cookbook, by Lindsay Landis.
♦ 125 grs unsalted butter (room temperature)
♦ 50 grs caster sugar
♦ 100 grs light brown sugar
♦ 150 grs flour
♦ 1/2 tsp salt
♦ 1/2 tsp vanilla extract
♦ 2 tsp milk
♦ 100 grs desiccated coconut
♦ 200 grs baking dark chocolate
1) Mix the butter with the sugar -both types- until pale and fluffy (around 3-5 minutes at medium speed).
2) Add the milk and the vanilla extract and mix until well incorporated.
3) Add the flour and the salt and mix at slow speed until just combined.
4) Fold the desiccated coconut into the dough.
5) Take all the cookie dough and make a ball, wrap it, and chill for 30 min.
6) Make small balls, place them on a tray and put them inside the freezer for 15 min.
7) Meanwhile, melt the dark chocolate.
8) Dip the cookie dough balls into the melted chocolate and place them onto a lined tray with parchment paper.
9) Sprinkle the top of each ball with dry coconut (I alternated with vermicelli).
10) Leave them to dry at room temperature or inside the fridge.
11) Optional: once dried, pipe a couple of drops of melted chocolate on the bottom of tiny paper liners and place the balls. This will ensure the balls keep completely attached.
Preservation: You can keep them inside an airtight container in the fridge for a week. Bring them to room temperature before consuming.
By the way, I have a friend who LOVES cookie dough. When she’s making cookies, she eats some of the dough before baking. Marta, I dedicate this recipe to you!