Cookie Dough Ball
Chocolate Making Project

By Bob Sherman

My Mom is a fantastic baker, but for some reason she only made sugar cookies once a year (for Christmas) when she would make many pounds of them. Christmas cookie day was eagerly awaited by my brother and I. We would help with the cookie cutters so we could sneak little pieces of the dough, and at the end each got a beater from the mixing bowl to pick clean as a bonus. Of course Mom spent the whole day warning us that we would get a belly ache if we kept eating dough.

Times sure have changed and we now know how dangerous consuming raw egg can be so that is something my kids never had the pleasure of participating in. Fortunately, it is now possible to buy sugar cookie dough that is safe to eat uncooked.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects without tempering, and tastes great.

Melting Chocolate
For a small project like this either melting method may be used, but I prefer a double boiler for ease on control.

Double Boiler

1. Place chocolate in the pot.
2. Heat until creamy.
3. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy the mold.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds. Note: When heating small amounts of chocolate, reduce this to 10 second increments.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy the mold.

1. While your chocolate is melting, roll the cookie dough into balls approximately 3/4 inch in diameter.	2. Pour some malted milk crunch into a bowl.
3. Place a ball on your dipping tool.	4. Dip into the chocolate and allow to drain for a few moments.
5. Drop the chocolate covered ball into the crunchies.	6. Sprinkle crunchies over the ball. Allow to cool before removing
7. Optional - Edible confetti stars were used here to make these with a holiday theme.	8. If you prefer these with less crunchies, drop the chocolate covered ball onto wax paper and sprinkle a few crunchies on top.
	10. Note - These should be refrigerated until you are ready to eat them. Do not keep these uneaten beyond the expiration date of the cookie dough. 11. Any leftover melted chocolate and crunchies can be used to make Malted Milk Clusters.
9. The finished malted milk cookie dough ball.

Support Free Projects
You can help ensure the continued availabilty and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - May 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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