Frozen cookie dough balls

I’m about to tell you how to do something that you really shouldn’t do. Especially since it’s still summer and everyone’s trying to fit into their swimsuits. And since human beings are not known for their steely self-control.

So…I’m sorry. Ahead of time. I’ve told myself I’m sorry, too.

I’m going to show you how to make your own frozen cookie dough balls so you can put them in your ice cream, eat them dipped in chocolate, or sneak them out of the freezer after breakfast, lunch, and dinner.

I told you, I’m sorry! But at least they’re made with whole wheat…

Yeah, the funny thing is, as addicting as these sweet little deals are, they aren’t quiteΒ as bad for you as regular cookie dough. Only because I used white whole wheat flour, substituted half the butter with yogurt, and took out a portion of the sugar. So you don’t feel as guilty when you can’t stop eating them.

Recipe!

Cream:
1/2 cup butter (1 stick)
3/4 cup brown sugar
1/4 cup granulated sugar

I beat in 2 eggs…but that’s because I’m not very raw-egg-aphobic. If you are, which is totally cool, I’m fairly certain you can leave out the eggs and still get the same result, since you’re not gonna bake this dough.

Β Add in:
1-1/2 tsp. vanilla extract
1/2 cup plain low-fat yogurt

Mix in:
1 tsp baking soda (trust me, it adds flavor)
1/2 tsp salt
2 1/4 white whole wheat flour (aka whole wheat pastry flour)

Stir in 1 3/4 cup chocolate of your choice. I split it half-n-half with semi-sweet chips and a chopped 72% bar.
I also added in 3/4 cup chopped walnuts. I highly recommend. Unless walnuts give you sores in your mouth. Then I don’t recommend.

Form bite-sized balls and place on wax paper-lined tray-thing. An hour or two in the freezer should do the trick.

Well there you have it! Make these and eat them. You can come back later and tell me how you can’t stop walking back to the freezer…but don’t tell me that I didn’t try to warn you…

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