So it’s the finals tonight.
It’ll never be the same without Sir Terry grumbling in the background, getting progressively more sloshed as the musical car wrecks unfold before our bleary eyes (mine are usually streaming from laughing so hard), and I remember all of ten minutes from last year, thanks to a friend’s famously lethal boozy punch. I remember the hangover in its entirety, though…
It’s an all-round painful event, the Eurovision Song Contest, let’s face it.
It seemed that this year I should contribute to the viewing proceedings – I have some tasty sounding lemon squares to compete with – but I am baked and cupcake’d out. Also, my new thing at the weekend is sleeping till at least 1.30pm, which leaves little time for baking, frosting, cleaning up, showering (myself, and the dishes, as you may recall) and getting myself looking fierce for the evening ahead.
Basically: No time for baking.
However: This is not a problem.
Not when I can make eggless cookie dough, dip it it chocolate, and bung it in the fridge while I go about refurbishing myself and deciding what shade of black to wear. (I wear a lot of black. Other than that I’m completely normal. *twitch*)
So, yes, cookie dough balls.
Say it with me, folks: Yes.
They are super sweet, gooey, chocolately, and there is nothing to worry about on the raw egg front because there in’t any! Yogurt makes a fab binder, and these beauties taste exactly like what you frantically scrape out of the mixing bowl at the last minute, lest someone do something dreadful like bake it all. Those people are blatantly sadists.
You want in on this cookie dough action, I can tell.
Chocolate Chip Cookie Dough Balls.
- 1 cup Brown sugar, packed
- 1/2 cup Caster sugar
- 1/2 tsp Salt
- 3/4 cup Unsalted butter, melted
- 1 cup Plain flour
- 1 cup Self-raising flour
- 4 tbsps Plain yogurt
- 1 tbsp Vanilla extract
- 1/2 cup Chocolate chips
- 1 bar Milk chocolate
- 1/2 bar Dark chocolate
In a large bowl, mix the sugars, salt, and butter (The butter must be melted, it really helps the mixture to combine once the flour comes in).
Add half the flour, mix, add the other half, mix.
Add the milk and vanilla and mix until completely combined.
Fold in the chocolate chips until evenly distributed.
Roll the dough into balls and refrigerate
For the chocolate dip, break both chocolates into pieces and melt in a double boiler or in a bowl over simmering water, making sure the water doesn’t touch the bottom of the bowl – the chocolate could scorch otherwise.
I used some dark chocolate to offset the extreme sweetness of the dough, so depending on your taste, you could go with all dark, all milk, or a combination thereof.
Take the chilled dough balls out of the fridge and, using a fork, dip each partially in the chocolate and lay out on greaseproof parchment paper.
Chill for at least an hour (this is a general life rule, as well as a recipe instruction) or until about to serve.
Serve, and be worshipped.
Yes, I’ve partaken of a few of these along the way, but purely for scientific purposes. Alchemy can’t taste itself, you know.
Apparently we’re rooting for Jedward (<– ??) tonight. I shall be under the coffee table with an empty wine glass before the intros are over. Hopefully.
Otherwise, I’ll be in the kitchen, eating more of these gorgeous things.
Either way, I should feel suitably dreadful tomorrow, and am taking bets on whether it will be a stomach ache, a headache, or both. Results to be confirmed.