Chocolate Chip Candy Footballs

Chocolate Chip Candy Footballs

1/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup light brown sugar
1 1/2 sticks salted butter, room temperature
2 tsp vanilla extract or vanilla paste
2 cups all purpose flour
2-3 Tablespoons milk
1 1/2 cups Ghirardelli mini chocolate chips Ghirardelli chocolate candy coating Ghirardelli white chocolate candy coating

In a medium sized bowl beat together the softened salted butter with the sugars for 3 minutes or until creamy. Add in the vanilla and beat well. Slowly mix in the flour and continue to mix. It will be a very dry dough so add tablespoons of milk till it is softer and comes together. Mix in the mini chocolate chips. 

To make the footballs: Use a small cookie scoop (about 1 1/2 tablespoons) to make uniform cookie dough balls. Then form into footballs and place on a parchment lined baking sheet. Cover with plastic wrap and place in the refrigerator to chill for 2 hours. Melt the chocolate and place in a 2 cup measuring cup. Using wooden skewers dip one football into the chocolate and tap to drain excess chocolate. Wipe the excess chocolate from the bottom of the football and place on the parchment paper to dry.