Use an ice cream scooper to help shape into more even portions.
Ingredients
For the Cookie Dough
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar
¼ cup Karo® Light Corn Syrup
1 teaspoon vanilla extract
½ teaspoon Kosher salt
⅔ cup miniature semisweet chocolate chips
For the Chocolate Coating
(1) 11.5 oz. bag semisweet chocolate chips
2 tablespoons Karo® Light Corn Syrup
1-3 tablespoons vegetable, canola, or coconut oil
(optional) Flaky sea salt, for topping
Directions
These are irresistible and snackable! Karo® makes the inside smooth and delicious and the chocolate coating soft and fudgy.
For the Cookie Dough
Heat the flour on high for about 30 seconds at a time. After each interval, stir well to ensure even heating. Repeat this process for a total of 1–2 minutes.* Sift and cool before using.
In a large bowl using an electric hand mixer or stand mixer, cream together butter, dark brown sugar and Karo® Light Corn Syrup. Beat until light in color, about 1 minute. Beat in the vanilla and salt. Add sifted flour into the bowl and mix until fully combined and the dough comes together. Add in the miniature chocolate chips and stir. Using a small scoop, scoop balls onto a parchment-lined sheet tray. Place in the refrigerator while making the chocolate mixture.
For the Chocolate Coating
In a microwave-safe bowl, add chocolate and microwave for 20-second increments until melted, stirring between heating. When chocolate is melted, add Karo® Light Corn Syrup and stir well. Mixture will get slightly thicker. If too thick, add 1 teaspoon of oil to loosen.
Remove bites from the refrigerator. Gently roll to shape into round balls. Dip each cookie-dough bite into chocolate, covering the entire bite. With a fork, grab a bite on the bottom and tap to remove excess chocolate. Place back on a parchment-lined tray. Chocolate may need to be reheated during this process but only for 15–20 seconds, just to loosen. Once all bites are covered, sprinkle with flaky sea salt and place back in the refrigerator to harden.
Enjoy right away or store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
*ALTERNATIVE: Preheat the oven to 350°F. Sprinkle flour evenly on the pan. Bake it for 6–8 minutes, stirring halfway through baking. Allow the flour to cool before using.
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Heat the flour on high for about 30 seconds at a time. After each interval, stir well to ensure even heating. Repeat this process for a total of 1–2 minutes.* Sift and cool before using.
In a large bowl using an electric hand mixer or stand mixer, cream together butter, dark brown sugar and Karo® Light Corn Syrup. Beat until light in color, about 1 minute. Beat in the vanilla and salt. Add sifted flour into the bowl and mix until fully combined and the dough comes together. Add in the miniature chocolate chips and stir. Using a small scoop, scoop balls onto a parchment-lined sheet tray. Place in the refrigerator while making the chocolate mixture.
In a microwave-safe bowl, add chocolate and microwave for 20-second increments until melted, stirring between heating. When chocolate is melted, add Karo® Light Corn Syrup and stir well. Mixture will get slightly thicker. If too thick, add 1 teaspoon of oil to loosen.
Remove bites from the refrigerator. Gently roll to shape into round balls. Dip each cookie-dough bite into chocolate, covering the entire bite. With a fork, grab a bite on the bottom and tap to remove excess chocolate. Place back on a parchment-lined tray. Chocolate may need to be reheated during this process but only for 15–20 seconds, just to loosen. Once all bites are covered, sprinkle with flaky sea salt and place back in the refrigerator to harden.
Enjoy right away or store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
*ALTERNATIVE: Preheat the oven to 350°F. Sprinkle flour evenly on the pan. Bake it for 6–8 minutes, stirring halfway through baking. Allow the flour to cool before using.
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