Ingredients

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 (measured correctly)

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

Step 1: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should see the color lighten, indicating it’s ready.

Step 2: Add the vanilla extract and mix until well combined.

Step 3: Add the flour and salt, then mix until combined. If the dough is too crumbly, add 1-2 tablespoons of water to help it come together. It should hold when pressed into balls.

Step 4: Fold in the mini chocolate chips with a silicone spatula until the dough is uniform.

Step 5: Use a 1 ½ tablespoon cookie scoop to portion the dough, then shape each scoop into a football shape with your fingers. Place them on a plate or cookie sheet.

Step 6: Refrigerate the shaped cookie dough balls for 1-2 hours until firm. You can also refrigerate overnight if preparing ahead.

Step 7: Melt the chocolate melting chocolate according to package directions. Use a bowl deep enough for dipping and set out parchment paper to place dipped footballs.

Step 8: Insert a toothpick into the long side of each football. Dip the entire football into the melted chocolate, tapping off excess gently against the bowl’s side.

Step 9: Place the dipped football on the parchment. Twist the toothpick gently to release it, and use it to clean the hole and create a clean line separating excess chocolate from the football on the parchment. This makes removing excess chocolate easier once dry.

Step 10: Let the chocolate dry fully, then carefully remove excess chocolate from around each football. Transfer the footballs to a clean piece of parchment or a cookie sheet.

Step 11: Melt the white chocolate and transfer it to a piping bag or squeeze bottle. Pipe on laces to decorate each football.

Step 12: Allow the white chocolate to dry completely. Serve immediately or store in an airtight container. For best texture, bring to room temperature before serving.

Tips & Variations

Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to make the dough safe to eat raw.

Use mini chocolate chips to ensure they mix well into the dough and don’t disrupt the football shape.

Try dipping in milk or dark chocolate for a different flavor profile.

To speed up refrigeration, place dough balls in the freezer for 30 minutes.

FAQs

Can I use regular flour without heat-treating?

It’s safest to heat-treat the flour to eliminate any potential bacteria, especially since this recipe uses raw cookie dough. Heat-treating is quick and easy and ensures the dough is safe to eat.

Can I make these ahead of time?

Yes, you can prepare and refrigerate the shaped dough balls a day ahead. After dipping and decorating with chocolate, these treats can be refrigerated and stored for several days, making them convenient for parties.