Dough balls are quite possibly the easiest thing I have baked! I do not exaggerate when I say the hardest part about making dough balls is not giggling like a sixth grader when you say the name. And sixth graders do giggle whenever you say the word “balls,” trust me I know, I teach them. I even make the point when I am about to says balls to get extra serious and pull the whole “I-don’t-know-why-you’re-laughing,-we’re-scientists,-let’s-act-like scientists” routine. I love it!
Seriously though, make some dough balls! Irene first introduced me to them as a MUST TRY! They taste like cookie dough, but they are baked, so it’s not controversial. Besides the doughy interior, I love the saltiness of the dough balls. Think of these as an updated cookie for adults.
Chocolate Chip Dough Balls
Adapted from My Life as a Mrs.
Yield – 40-44 dough balls
2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 bag (12 ounces) semi-sweet chocolate chips
- Preheat the oven to 350 F and line to baking sheets with parchment paper.
- Beat together the butter and sugars until light and fluffy. Add in the eggs and the vanilla.
- Sift together the dry ingredients and add slowly to the butter mixture. Do not over mix.
- Add in the chocolate chips and stir by hand.
- Using a 1 1/2-2 tablespoon cookie scoop, scoop balls of doughs onto the parchment paper. You can place these rather close because they do not spread.
- Bake for 10 minutes or until their tops are no longer doughy. Do NOT over bake, these are meant to be soft inside.
- Cool on a cooling rack.