Ingredients:

  • 1 cup All-Purpose Flour (heat-treated)
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated White Sugar
  • 1/4 tsp Fine Sea Salt
  • 2 Tbsp Whole Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/2 cup Mini Chocolate Chips
  • 10 oz Dark Chocolate Melting Wafers
  • 1 tsp Coconut Oil (optional, for coating)
  • 2 oz White Chocolate Melting Wafers (for laces)

Instructions:

  1. Heat-Treat the Flour: Place the all-purpose flour in a microwave-safe bowl. Microwave on high heat in 30-second bursts, stirring between each, until the flour reaches an internal temperature of 165°F (74°C). Spread the treated flour thinly on a plate and allow it to cool completely to room temperature (about 10 minutes).
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the vanilla extract, milk/cream, and salt until just combined.
  4. Incorporate Dry Ingredients: Gradually mix in the cooled, heat-treated flour on low speed until just combined. Do not overmix. Gently fold in the mini chocolate chips using a spatula.
  5. Chill Dough: Cover the dough bowl and chill in the refrigerator for at least 60 minutes to make the dough easier to handle.
  6. Shape the Footballs: Scoop the chilled dough (about 1 heaping tablespoon per football). Roll the dough into a ball, then gently pinch and elongate the ends to create a tapered, oval football shape. Place shapes on a parchment-lined baking sheet.
  7. Chill Again: Return the shaped footballs to the freezer for 15 minutes to firm them up.
  8. Melt the Chocolate Coating: In a double boiler or microwave, gently melt the dark chocolate wafers (and coconut oil, if using), stirring until completely smooth and glossy.
  9. Dip and Coat: Using a fork or dipping tool, carefully dip one football at a time into the melted dark chocolate, ensuring it is fully coated. Tap off the excess chocolate and return the footballs to the parchment-lined sheet. Place in the refrigerator for 30 minutes until the chocolate shell is firm.
  10. Prepare Laces: Melt the white chocolate wafers gently. Transfer the melted white chocolate into a small zip-top bag and snip a tiny corner off the tip.
  11. Pipe the Laces: Pipe one straight vertical line down the centre of each football, followed by 3-5 short horizontal lines across the vertical line. Return the finished footballs to the refrigerator until the white chocolate has fully set. Serve chilled or at room temperature.