It's tempting to sneak a taste of dough while making cookies—and while we don't encourage that, these bonbons are egg-free, making them A-OK to eat raw.
- Prep time 25 minutes
- Total time 1 hour & 45 minutes
Ingredients
Method
In large bowl, beat butter with brown sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined. Stir in chocolate chips.
Roll by rounded 2 tsp into balls. Arrange on waxed paper–lined rimmed baking sheet. Freeze until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat; let cool slightly. Using 2 forks, dip balls into chocolate, tapping forks on edge of bowl to remove excess. Return to baking sheet. Refrigerate until chocolate is firm, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Tip from The Test Kitchen: For the best taste and texture, use good-quality dark chocolate to coat bonbons.
Makes about 18 bonbons.
Nutritional facts per bonbon: about
- Fibre 1 g
- Sodium 20 mg
- Sugars 8 g
- Protein 1 g
- Calories 108.0
- Total fat 6 g
- Potassium 60 mg
- Cholesterol 7 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
