Ingredients
Scale
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (158g) light brown sugar
- 1/4 cup (52g) sugar
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour, heat-treated
- 1/4 tsp salt
- 1–2 tbsp water, if needed
- 1 1/2 cups (211g) mini chocolate chips
- 16 oz chocolate melting chocolate
- 3 oz white melting chocolate
Instructions
- Cream butter and sugars until light and fluffy, 2-3 minutes.
- Add vanilla and mix.
- Add flour and salt, mix, add water if needed to help dough come together.
- Fold in chocolate chips.
- Scoop 1 ½ tbsp dough and shape into footballs. Place on plate or cookie sheet.
- Refrigerate 1-2 hours until firm.
- Melt chocolate. Stick toothpick into football, dip fully, tap off excess, place on parchment.
- Allow chocolate to dry, remove toothpick, clean excess chocolate.
- Melt white chocolate, pipe football laces, allow to dry. Serve or store in airtight container.
Notes
- Best served at room temperature to avoid overly firm texture.
- Can prep dough a day ahead and refrigerate until ready to dip.
- Prep Time: 2 hours 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian