I have two lists of food I’d like to make. On one list of things I can make at any time and another list of items that I can’t trust myself to be around for 12 hours a day. Chocolate Chip Cookie Dough Dip has been on the second list for over a year. I finally had a perfect opportunity to make it for a Super Bowl party. We had a few errands to run right before the party and since this dip would travel nicely it beat out the other treats that I’ve been eyeing.
I’ve been wanting to make as much from scratch as possible so that when I came home from the grocery store without the chocolate chips I decided to try my hand at making them. I was surprised by how easy and fast this whole process was. I paired the dip with graham crackers and they were gobbled up at the party. Next time I think I’ll add some pretzel sticks to the sides since the salt would go nicely with the caramel.
Homemade Chocolate Chips
From Heavenly Homemakers
The chocolate chips were still a little bitter when I put them in the fridge. At 2 hours I took a taste and they were sweet but a little gritty I tried these twice and they came out gritty both times. I’m not sure how to fix it.
Commitment Level: These take about 20-30 minutes of hands on time and then chill for a few hours. You only need two dishes the double boiler to melt the coconut oil and a baking dish to cool the chocolate in.
1. Combine the 1/2 c cocoa, 3/4 c sugar and 1 c coconut oil into a small glass bowl over a small saucepan filled with water over medium high heat. Stir almost constantly for 10-15 minutes until the coconut oil melts and the sugar dissolves.
2. Once the combination is completely melted pour into a parchment lined 8x8 baking dish (or bigger if you want thinner chips). Move the dish into the fridge for about 2 hours or until completely solid.
3. Store in an airtight container ( I stuck them in the freezer to reduce temptation)
Nutritionals for coconut oil (10 servings) Cals: 257, Fat: 22, Carb: 17, Fiber: 1, Protein: 1
Nutritionals for butter (10 servings) Cals: 232, Fat: 19, Carb: 17, Fiber: 1, Protein: 1
From Tasty Kitchen
The cookie dough dip wasn’t exactly cookie dough, it was more caramel then cookie dough but it was incredibly decadent and delicious.
Commitment Level: It was pretty easy to put together and didn’t take too many dishes. Also it stored nicely and was easy to make ahead of time and travel with.
1/2 cup (1 stick) butter
1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 8 oz block cream cheese
- 1/2 cup powdered sugar
1/2 cup chocolate chips
1. Melt the stick of butter over medium heat in a small saucepan. Once the butter is melted add the 1/3 c brown sugar. When the brown sugar is completely melted and starts to bubble take it off the heat and then stir in 1 t vanilla.
2. Combine the 8 oz cream cheese and 1/2 c powdered sugar in the bowl of a stand mixer. Mix on low for about a minute or so.
3. Pour the butter mixture into the bowl of the stand mixer and mix with the cream cheese mixture until combined.
4. Transfer the dip into a bowl or Tupperware. Store in the freezer it can stay good for at least a week.
Nutritionals: Not doing it, let’s just classify this as a sometime food to be shared with a lot of people!