- Servings: 24
|½ cup||Unsalted Butter|
|½ cup||Granulated Sugar|
|½ cup||Packed Brown Sugar|
|1 tsp||Vanilla Extract|
|3 Tbsp||Pasteurized Egg Product|
|1⅓ cups||All Purpose Flour|
|1¾ cups||Mini Chocolate Chips, divided use|
Melt butter in a large saucepan over medium heat; continue to cook for 2 minutes, whisking constantly, until butter foams and turns light golden brown. Pour butter into large mixing bowl. Add sugars, vanilla, and salt to butter, and combine using a mixer on medium speed, until well blended, about 2 minutes. Beat in egg product until combined, about 1 minute. Reduce mixer speed to low and beat in flour until well combined. Stir in 1/2 cup mini chocolate chips until combined. Roll cookie dough into 24 balls and place on a baking sheet. Freeze for 30 minutes. In a medium bowl, melt remaining 1-1/4 cups mini chocolate chips and shortening in the microwave, stirring twice, until melted and smooth, about 1-2 minutes.
Dip cookie dough balls into chocolate and place on waxed paper to dry.