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 in a large bowl until light and fluffy, about 2-3 minutes.
- Add vanilla and mix until combined.
- Add flour and salt; mix until combined. Add 1-2 tbsp water if needed. Dough should hold together when pressed.
- Fold in chocolate chips.
- Use 1 1/2 tbsp scoop to portion dough and shape into footballs. Place on plate or sheet.
- Refrigerate 1-2 hours until firm.
- Melt chocolate. Stick a toothpick into football, dip in chocolate, tap off excess, remove toothpick, and set on parchment.
- Allow chocolate to fully dry, then melt white chocolate and pipe football laces.
- Let chocolate dry completely. Serve or store in airtight container in the fridge.
Notes
- These are best served at room temperature.
- Prep dough ahead of time and refrigerate until ready to dip and decorate.
- Prep Time: 2 1/2 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American