In their plastic container, they almost resemble mini scoops of mocha chip ice cream.
But bake them in the oven to transform them into thick chocolate chip cookies with crisp exteriors and chewy interiors — the kind you’ll have an extremely hard time saying “no” to.
These ready-for-baking cookie dough balls are the brainchild of Erin Harrison, a single mom, who left a career as a film industry publicist for Pixar and Sony Pictures, to get her baking groove on.
Her South San Francisco-based Country Baking Company turns out cookie dough balls, a dozen to a container, which can be found in the refrigerator case at local Whole Foods markets, Lunardi’s, Draeger’s and Piedmont Grocery. Look for them soon at Mollie Stone’s, too.
The dough balls — which bake at 300 degrees for 17-20 minutes in a convection oven or 20-23 minutes in a regular oven — are not cheap at $9.99 per package. But they’re made with stellar ingredients, including King Arthur wheat flour, organic eggs and Ghirardelli semi-sweet chocolate chips. The resulting cookies also are quite a mouthful at about 3 1/2-inches in diameter each.
You can keep packages of dough balls in the fridge for up to 45 days. Or in your freezer for up to six months, then bake them whenever the mood strikes without even having to defrost them first. Just add a minute or two to the baking time if you bake them frozen.
According to the nutrition label, a serving size is half a cookie at 120 calories.
Half a cookie? Like that would ever be a serving in my house? Yeah, right….
More Cookie Mixes: May Cookie Co.