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Chocolate Chocolate Chip Ball Cookies

After a couple of stressful days of moving, these cookies were a must to celebrate. You never really understand just how much stuff you’ve accumulated until it all needs to go in a box. After spending over 12 hours getting all our belongings out of our old apartment, my boyfriend and I were finally able to turn our keys in. At the moment, we’re currently in limbo, but we hope to be in our new place soon.

Chocolate Chocolate Chip Ball Cookies

I was originally going to make a chocolate chocolate chip cookie that my grandma made for Thanksgiving last year. But now that I’m in a new kitchen, it’s a bit disorienting. I took out a couple of eggs, but then forgot to add them to the batter. Since they came out amazing without the eggs, they can easily be made vegan. All you’ll need to do is substitute the butter for vegan butter.

Chocolate Chocolate Chip Ball Cookies

Since there aren’t any eggs, these cookies remind me of those delicious European cookies. These are a bit on the drier side and have a nice crumbly consistency. Instead of chocolate chips, I used chocolate melting wafers. They’re similar to the chips, but a little bigger and they become a bit meltier (yeah that’s now a word!) than the chips. I noticed that the chips become solid after cookies cool, but the wafers stay soft. These cookies are perfect after a long day.

Chocolate Chocolate Chip Ball Cookies

Chocolate Chocolate Chip Ball Cookies

  Chocolate Chocolate Chip Ball Cookies
 
Prep Time: 15 mins Cook Time: 20 mins Total Time: 55 mins
Makes: about 26 servings
 
Ingredients:
2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1/2 cup of brown sugar
2 and 1/4 cup of white whole wheat flour
1 tablespoon of vanilla
1 teaspoon of baking powder
1/2 cup of dutch cocoa powder
1 cup of Ghirardelli dark chocolate melting wafers
 
Directions:
1) Preheat the oven to 375 F. In a mixing bowl, cream the butter and sugar. Once the butter mixture is fluffy, add the vanilla.
2) In a separate bowl, combine the flour, baking powder, and cocoa powder.
3) Slowly add the flour mixture to the creamed butter mixture.
4) Once everything is mixed in, fold in the melting wafers.
5) On a cookie sheet lined with foil, roll the dough into 1 inch balls and put in the oven and cook for 20 minutes.
6) Let cool on a wire rack and enjoy!

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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