Preparation Steps

• Cream butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
• Add vanilla extract and mix until fully combined.
• Mix in heat-treated flour and salt. Add water 1 tablespoon at a time if needed, until dough holds together when pressed.
• Fold in mini chocolate chips until evenly distributed.
• Use a 1.5 tablespoon scoop to portion dough, then shape each portion into a mini football shape. Place on a plate or sheet.
• Refrigerate cookie dough footballs for 1-2 hours or until firm.
• Melt the melting chocolate according to package instructions and prepare parchment paper to lay the dipped footballs.
• Insert a toothpick into the side of the dough football, dip completely into melted chocolate, and gently tap off excess.
• Place dipped football on parchment paper, carefully remove toothpick while twisting, and create a clean line in the chocolate to help break off excess later.
• Allow the chocolate to fully set, then carefully remove excess chocolate and transfer the footballs to a clean surface or cookie sheet.
• Melt white melting chocolate and pipe lines onto each football to mimic laces.
• Allow decorations to dry completely before serving or storing in an airtight container. Best served at room temperature.