Chocolate Covered Cookie Dough Bites are perfect for those of you who can’t resist taking a taste here and there when you’re making chocolate chip cookies but are concerned about eating raw cookie dough. Fear no more! Unlike regular cookie dough, these cookie dough bites are made with no eggs and heat-treated flour that are totally safe to eat. With an added bonus of chocolate coating, these creamy confections will satisfy your every cravings.
Inspiration for Chocolate Covered Cookie Dough Bites
I’d like to say that I dreamed up these tasty morsels up all by myself, but I actually relied on two totally different inspirations.
First, in July, Ben & Jerry’s shared its Edible Cookie Dough recipe. The two things in Ben & Jerry’s recipe that made the cookie dough totally safe to eat are (1) no eggs; and (2) heat-treated flour to kill any bacteria in the raw flour. The heat-treatment of the flour takes about 1 minute in your microwave!
When I first read about the Ben & Jerry’s recipe, I really wasn’t much interested. After all, making edible cookie dough wasn’t very high on my list of priorities. That is until I read an article about Nestlé Toll House selling Chocolate-Covered Cookie Dough Bites.
That’s when the light bulb went off – to take edible chocolate chip cookie dough balls and cover them in chocolate. Guess what? It worked like a charm!
Ingredients for Chocolate-Covered Cookie Dough Bites
The ingredients for edible chocolate chip cookie dough are basically the same as for chocolate chip cookies minus the egg, plus some heavy cream to help with binding and minus granulated sugar – only light brown sugar here.
Making Raw Flour Safe to Eat
Did you know that raw flour is potentially unsafe to eat? I never really thought about it. However, according to the Centers for Disease Control, raw flour hasn’t been treated to kill bacteria like E. coli. The heat from cooking is needed to kill the harmful bacteria.
Since the cookie dough in these tasty treats is not cooked, it’s necessary to heat the flour to a high enough temperature that any bacteria will be killed.
The solution – heat the flour in the microwave until it reaches 165° F. This took about a minute in my microwave!
Making the Edible Chocolate Chip Cookie Dough
If you’ve ever made chocolate chip cookies, you should have no problem at all making the edible chocolate chip cookie dough.
I started by beating together the butter and the brown sugar until they were light and fluffy (Photo 1). This took about 2 minutes. Next, I added the salt, cream and vanilla extract and continued beating the mixture on high until it was smooth and creamy (Photo 2). This took about 1 minute.
After that, I added the flour, and beat the mixture on low just until the flour was incorporated (Photo 3). This took about 30 seconds. Finally, I added the mini- chocolate chips and pecans. I stirred the mixture with a wooden spoon until everything was nicely incorporated (Photo 4).
Making the Chocolate-Covered Cookie Dough Bites
Once the edible cookie dough was ready, I started the process of forming it into small cookie dough balls that were approximately 1-inch in diameter.
I used my smallest ice cream scoop (#100 – about 2 teaspoons) to measure out the dough. Then, I rolled the dough between the palms of my hands to form the smooth balls.
Being the foodie geek that I am, I actually weighed each of the cookie dough balls to ensure that they were of equal size. Each one weighed 11 grams!
I placed the cookie dough balls in the freezer for about 30 minutes to firm them up.
After 30 minutes in the freezer, the cookie dough balls were firm enough to dip into the chocolate. They were also quite tasty at this point!
I melted the chocolate melting wafers in the microwave on 50% power, stirring every 30 seconds. I thought that the chocolate mixture was a bit too thick, so I added about 1 teaspoon of vegetable oil to thin it out.
Using a toothpick, I dipped each of the cookie dough balls into the chocolate (Photo 5). I let the excess chocolate drip off and placed them on a piece of parchment paper.
I didn’t worry about making sure that the balls were completely covered. The reason was that I dabbed the top of the dipped ball with chocolate from the next ball that I dipped (Photo 6). This worked perfectly to cover tops of the cookie dough balls.
I allowed the chocolate to harden and stored the Chocolate-Covered Cookie Dough Bites in an airtight container in the refrigerator. It really wasn’t necessary to store them in the refrigerator because of the ingredients. Rather, they were too soft, at least for my taste when left at room temperature.
I ended up with four dozen of the most amazing Chocolate-Covered Cookie Dough Bites that you can imagine. If you’re favorite part of making cookies is sampling the cookie dough, you should definitely give these a try. Yum!
If you like chocolate covered treats, check out my peanut butter balls, chocolate billionaires, chocolate covered roasted pecans and ultimate tagalongs.
Chula’s Expert Tips
- Because of the size of the Chocolate-Covered Cookie Dough Bites, mini-chocolate chips are preferable over regular chocolate chips. However, in a pinch, you could use regular semi-sweet chocolate chips.
- To toast pecans, spread in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 9 minutes. Watch carefully to ensure that they do not over-toast.
- If the melted chocolate seems too thick, you can add 1 teaspoon of vegetable oil to thin it out.
- The step of heating the flour is important, so don’t skip it. With my microwave, it took 1 minute for the flour to reach 165°F.
- I like for my Chocolate-Covered Cookie Dough Bites to be on the small size, so I used my smallest ice cream scoop (#100) to scoop the dough balls. If you don’t have an ice cream scoop, use a tablespoon.
- While dipping the cookie dough balls, don’t worry about making sure that they are completely covered with chocolate. Just dab the next dipped cookie dough ball on the uncovered part.
- I don’t know whether this edible cookie dough could be baked for cookies or not. Unfortunately, I didn’t think about trying that until it was too late.
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Chocolate-Covered Cookie Dough Bites (Adapted from Ben & Jerry's Edible Cookie Dough)
Ingredients
- 1 cup (5 ounces) all-purpose flour
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup (7.5 ounces) light brown sugar, packed
- ½ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream
- ½ cup mini-chocolate chips (See Tip 1)
- ½ cup toasted pecan pieces (See Tip 2)
- 10 ounce package chocolate melting wafers (See Tip 3)
Instructions
- Place the flour in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until an instant-read thermometer registers 165° F. (See Tip 4)
- Beat butter and brown sugar on high with electric mixer until light and fluffy, about 2 minutes. Add salt, vanilla extract and cream; beat on high until well combined, about 1 minute.
- Add heat-treated flour; beat on low just until combined, about 30 seconds. Add mini-chocolate chips and pecans. Stir to combine.
- Form into 1-inch balls. Place in freezer for 30 minutes to allow cookie dough balls to firm up. (See Tip 5)
- Melt chocolate wafers according to package directions. Dip each cookie dough ball into chocolate, allowing excess chocolate to drip off. Place on parchment paper or wax paper to harden. (See Tip 6)
- Store in an airtight container in the refrigerator. Yield: 4 dozen.
Chula's Expert Tips
- Because of the size of the Chocolate-Covered Cookie Dough Bites, mini-chocolate chips are preferable over regular chocolate chips. However, in a pinch, you could use regular semi-sweet chocolate chips.
- To toast pecans, spread in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 9 minutes. Watch carefully to ensure that they do not over-toast.
- If the melted chocolate seems too thick, you can add 1 teaspoon of vegetable oil to thin it out.
- This step of heating the flour is important, so don't skip it. With my microwave, it took 1 minute for the flour to reach 165°F.
- I like for my Chocolate-Covered Cookie Dough Bites to be on the small size, so I used my smallest ice cream scoop (#100) to scoop the dough balls. If you don't have an ice cream scoop, use a tablespoon.
- While dipping the cookie dough balls, don't worry about making sure that they are completely covered with chocolate. Just dab the next dipped cookie dough ball on the uncovered part.
Nutrition
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