Cookie Dough Balls (safe..no raw eggs)

I've been waiting to try this recipe since I saw it on Joy The Baker's blog.    Ever since I was a little girl I loved to lick the beaters.  I rarely make cookies because I can't stay out of the dough... fortunately I've never gotten sick from eating the raw eggs contained in cookie dough or cake batter :)   Her recipe uses greek yogurt as a binder instead of eggs...so it's safe to eat RAW & oh my it is sooooooooo good!    We were invited to our friends tonight and I think it's safe to my friend likes cookie dough as much as I do.   Joy the Baker's recipe makes 9 cookie dough balls but I made smaller balls and made about 24 with the batch. I also added 1/2 cup of oatmeal instead of nuts. I used a normal cookie scooper & stuck them with wooden picks (wider than a toothpick) that I found at Gelson's.   The hardest part was waiting for them to set up in the freezer.  Once they are frozen, you dip them in melted semi sweet chocolate & this is what makes the cookie ball.  Everyone loved them. I think next time I'll toss them in some homemade vanilla bean ice cream. Yum!

Fage Greek Yogurt

1.5" cookie dough scoop

Chocolate Chip Cookie Dough Balls     makes 20-24 1.5" balls
1 stick unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/3 cup Greek yogurt or applesauce or peanut butter

1 cup semi sweet MINI chocolate chips

1/2 cup chopped walnuts (optional) or oatmeal

1 1/2 cups semi sweet chocolate chips, melted for dipping


In the bowl of a stand mixer fit with a paddle attachment cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.  Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips and walnuts/oatmeal.

Scoop spoonfuls onto a  waxed paper lined cookie sheet.  Spear each dough ball with a plastic fork or a popsicle stick.  Place in the freezer overnight or until frozen, at least two hours.

After 2 hours, melt chocolate chips in a small saucepan over a low flame or in the microwave.  Remove balls from the freezer and dip into warm chocolate.  Return to the lined cookie sheet and return to the freezer to harden.  Serve cold from the freezer.