Sweet Tooth

I have an undeniable sweet tooth. I have come to terms with this fact, and found a way to keep my addiction under control (ha!). My general rule is to have a square of dark chocolate after dinner. That usually does the trick, but every once in a while I need more. Like this weekend, for instance. So, in the interest of portion control, I began to search for recipes that are literally just enough for me, myself and I...in one sitting. Otherwise it sits around the house and I snack on it every time I walk past and...well...you see where this is going! One of my favorite indulgences has always been cookie dough. I've come a long way from my high school days when a friend and I used to kill an entire roll of that chemical-and-preservative-heavy Pillsbury chocolate chip cookie dough stuff.

The following is a recipe that I believe I've perfected after some trial and error. I love this recipe so much because not only is it egg-free (raw egg is always a concern when chowing down on cookie dough), but I was able to cut the fat and sugar down by almost half from the original recipe and it tastes even better. Weird how that works out! Don't be afraid to experiment in order to cater to your own tastes! Maybe you want to use real chocolate chips in the mini variety...or maybe you want you use crushed mint chocolate bar...or maybe you want to use coconut extract instead of vanilla. The possibilities are endless, and luckily this recipe is so simple and yummy that you can easily whip it up whenever you get the craving!



Chocolate Chip Cookie Dough Bites Adapted from Desserts for Two


2 tablespoons unsalted butter, softened 2 tablespoons brown sugar 2 tablespoons sugar 1 tablespoon milk (I used organic 1%, but soy or almond would also work well) 1/4 teaspoon pure vanilla 1/3 cup all-purpose unbleached flour Sprinkle of cinnamon (optional) 1/8 teaspoon salt 1/4 cup vegan chocolate chips

For chocolate coating: 1/4 cup semi-sweet vegan chocolate chips 1 teaspoon melted coconut oil

1.) In a small saucepan, melt the butter and sugars over low heat. When it's combined, remove from heat, and whisk in the milk, cinnamon, and the vanilla. Next, whisk in the flour. Cover and refrigerate the mixture until completely chilled (about 1 hour). If you skip this step, your chocolate chips will melt!

2.) Once the dough has chilled, stir in the chocolate chips, then roll the mixture into about tablespoon-sized balls using your hands. This will make about six balls. Place them in the freezer for one hour.

3.) For the chocolate coating, melt the chocolate chips and coconut oil in a tiny sauce pan over very low heat, stirring constantly (or you could use a double-boiler if you're fancy and happen to have one). Turn the heat off as soon as it's incorporated. Using a spoon, pour the chocolate mixture over the top of the cookie dough balls until just covered, then chill to set.

If you are a flake sea salt fiend like I am, you can choose to leave the salt out of the mixture and instead sprinkle a few flake on top of each ball before the chocolate sets.

You can keep these in a tupperware container in the fridge for a few days. But they won't last for more than a day, I promise you that. Which is totally okay!