Ingredients
1 (12 oz.) bag semi-sweet chocolate chips
1 cups all-purpose flour
1 cup mini chocolate chips
2/3 cup brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
In a large bowl or mixer, cream together butter and brown sugar for 2-3 minutes, or until smooth.
Beat in flour, milk, mini chocolate chips, vanilla extract and salt, and mix until everything is incorporated.
Using a spoon or a melon baller, scoop out cookie dough balls, roll them in your hands to smooth them out and place them on a parchment paper-lined baking sheet.
Freeze cookie dough balls for 15 minutes, or until firm.
Place remaining chocolate chips in a microwaveable bowl and heat at 20-second intervals, stirring in between, until chocolate is completely melted.
Spear the side of each cookie dough ball with a toothpick and dip into bowl of melted chocolate until just the top of the cookie dough is uncovered. (Optional: smooth over toothpick hole with your finger.)
Return cookie dough ball to lined baking sheet and repeat with remaining buckeyes.
Once you’ve dipped all buckeyes, return baking sheet to freezer so chocolate can set. 15-20 minutes.
Serve buckeyes immediately or keep refrigerated until ready to serve.
Enjoy!
Source : allrecipes.Com
