Cookie dough eaters — you know who you are. I, too, have baked countless batches of cookie dough that never made it to the oven. The best part about vegan baking is that it’s always safe to eat the cookie dough straight up because it is egg-free. I’ve taken truffle-sized mounds of cookie dough and dipped them into warm semisweet chocolate and then refrigerated them.
There is nothing better than a delicious crackly chocolate coating covering the chocolate chip cookie dough center that we all know and love.
- ½ cup vegan margarine
- ¾ cup packed light brown sugar
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons water
- 1 ¼ cups all-purpose flour
- 1/3 cup semisweet mini chocolate chips (dairy-free)
- 12 ounces semisweet chocolate (dairy-free)
Line two baking sheets with parchment paper.
Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.
Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.