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 change in color happen, indicating it’s ready.

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

Step 3: Add the flour and salt, mixing until combined. Add 1-2 tablespoons of water as needed to help the dough come together. The dough will be slightly crumbly but should hold together 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 portion into a football shape with your fingers. Place them on a plate or cookie sheet as you go.

Step 6: Refrigerate the shaped dough for 1-2 hours or until firm. You can also prepare them a day ahead and keep refrigerated.

Step 7: Melt the chocolate according to package directions in a bowl deep enough for dipping. Prepare parchment paper for drying the dipped footballs.

Step 8: Insert a toothpick into the long side of each football. Dip completely into the melted chocolate, then gently tap the toothpick on the side of the bowl to let excess drip off.

Step 9: Place the dipped football on the parchment paper and twist the toothpick to release it. Use the toothpick to create a line separating the chocolate coating from excess chocolate on the paper for easy trimming once dry.

Step 10: Allow the chocolate to fully dry, then lift the footballs from the parchment and trim off any excess chocolate. Transfer to a clean parchment or cookie sheet.

Step 11: Melt the white melting chocolate, transfer it to a piping bag or squeeze bottle, and pipe laces onto each football.

Step 12: Let the white chocolate dry completely before serving. Store leftovers in an airtight container in the refrigerator and bring to room temperature before enjoying.

Tips & Variations

Heat-treating the flour is important to make the dough safe to eat raw. You can do this by baking it in the oven at 350°F (175°C) for 5 minutes and letting it cool before use.

Use mini chocolate chips for better texture that won’t weigh down the dough balls.

If you don’t have a piping bag for the white chocolate, a small zip-lock bag with a tiny corner snipped works well.

To make the footballs more festive, try adding a pinch of cinnamon or a handful of chopped nuts to the dough.

Storage

Store the finished cookie dough footballs in an airtight container in the refrigerator for up to one week. For best texture, bring them to room temperature before serving so they soften slightly and aren’t too firm from chilling. They can also be frozen for longer storage; thaw fully before serving.

FAQs

Is it safe to eat raw cookie dough in this recipe?

Yes. This recipe uses heat-treated flour and no raw eggs, making the dough safe to eat raw. Heat-treating the flour kills any potential bacteria, so you can enjoy these treats worry-free.

Can I use regular chocolate chips instead of melting chocolate?

For coating, melting chocolate is best because it melts smoothly and hardens with a nice shine. Regular chocolate chips may not melt as well and can be harder to work with for dipping and decorating.