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 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.