Ingredients:

  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups (150g) all-purpose flour, heat-treated
  • 1/4 cup (60ml) milk
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (approximately 85g) white chocolate chips
  • 1 teaspoon vegetable shortening or coconut oil (optional, for smoother melting)

Instructions:

  1. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the Wet Ingredients: Beat in the vanilla extract and salt.
  3. Combine Dry and Wet: Gradually add the heat-treated flour to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix until just combined – don't overmix!
  4. Stir in Chocolate Chips: Fold in the chocolate chips until evenly distributed.
  5. Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to firm up.
  6. Shape the Footballs: Scoop out portions of dough (about 2 tablespoons each) and shape them into footballs. Place them on a baking sheet lined with parchment paper.
  7. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips with the vegetable shortening (if using) in 30-second intervals, stirring in between, until smooth.
  8. Decorate the Footballs: Transfer the melted white chocolate to a piping bag or use a fork to drizzle laces onto each football.
  9. Set the Chocolate: Allow the chocolate to set completely before serving. You can chill them briefly in the refrigerator to speed up the process.