Ingredients:

  • 2 cups All-Purpose (Plain) Flour (heat-treated)
  • 1 cup Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Fine Sea Salt
  • 3 - 4 tablespoons Whole Milk
  • 1 cup Mini Chocolate Chips
  • 12 ounces Milk Chocolate Compound/Wafers (for coating)
  • 2 ounces White Chocolate Compound/Wafers (for decoration)

Instructions:

  1. Heat Treat the Flour: Spread the flour thinly on a parchment-lined baking sheet. Bake at 300°F (150°C) for 5-7 minutes, or microwave until the internal temperature reaches 165°F (74°C). Cool completely before use.
  2. Cream Butter and Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes). Scrape down the sides of the bowl.
  3. Add Wet and Dry Ingredients: Mix in the vanilla, salt, and 3 tablespoons of milk until fully combined.
  4. Incorporate Flour: Gradually add the cooled, heat-treated flour. Mix on low speed until just combined. If the dough seems too dry, add the remaining tablespoon of milk. Do not overmix.
  5. Fold in Chips: Fold in the mini chocolate chips using a rubber spatula.
  6. Initial Chill: Wrap the dough and refrigerate for 30 minutes until firm enough to handle.
  7. Portion and Shape: Line two baking sheets with parchment paper. Scoop the dough into approximately 1.5-ounce portions. Roll each portion into a ball, then gently elongate and taper the ends to create the distinct oval 'football' shape.
  8. Freeze: Place the shaped footballs on the prepared sheets and freeze for a minimum of 30 minutes. They must be very cold for successful dipping.
  9. Melt the Chocolate: Gently melt the milk chocolate compound, using a double boiler or 30-second bursts in the microwave, stirring until completely smooth and fluid. Transfer the melted chocolate to a deep, narrow dipping bowl.
  10. Coat the Footballs: Remove the cold footballs from the freezer in small batches. Using a dipping fork, submerge each football entirely in the melted chocolate. Tap off the excess chocolate gently.
  11. Set the Coating: Place the coated footballs back onto the parchment-lined sheets. Refrigerate until the chocolate coating is completely set and hard (about 20 minutes).
  12. Prepare Decorating Chocolate: Melt the white chocolate. Transfer to a piping bag or a small zip-top bag with the corner snipped finely.
  13. Pipe the Laces: Pipe one straight line down the center of each football, followed by three or four perpendicular, short dashes to simulate the lacing.
  14. Final Set and Serve: Chill the decorated footballs for 10 minutes to allow the white chocolate to set fully. Store in an airtight container in the refrigerator.