Ingredients:

  • 1.5 cups (210g) all-purpose flour, heat-treated
  • 0.75 cup (170g) unsalted butter, softened
  • 0.75 cup (150g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 2.5 tbsp whole milk
  • 1 tbsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 0.75 cup miniature semi-sweet chocolate chips
  • 12 oz (340g) dark chocolate melting wafers
  • 1 tsp refined coconut oil
  • 1 small tube white decorating icing

Instructions:

  1. Spread the flour on a baking sheet and bake at 350°F for 5–7 minutes until it reaches 160°F to neutralize bacteria. Sift after cooling.
  2. In a large bowl, cream the softened butter with brown and granulated sugars for 3 minutes until pale and aerated.
  3. Add the vanilla, salt, and milk to the butter mixture. Gradually fold in the heat-treated flour until a pliable dough forms.
  4. Gently fold in the miniature chocolate chips.
  5. Scoop 1-tablespoon portions and mold into football shapes. Place on a parchment-lined sheet and chill for 45 minutes until firm.
  6. Melt the dark chocolate wafers with coconut oil. Use a fork to dip each chilled football, shaking off excess, and return to the parchment.
  7. Once the chocolate is set, pipe white icing 'laces' across the top of each football.