Edible chocolate chip cookie dough dipped in dark chocolate and topped with sea salt flakes.
In a small-size bowl whisk and stir together the all-purpose flour and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, granulated sugar, and light brown sugar and beat on high for about 15 minutes until light and fluffy and most of the sugar has dissolved.
Turn the mixer to low, add non-dairy creamer and vanilla mix until well incorporated. Slowly add the flour and salt and mix until combined. Scrape down the sides of the bowl. Turn off the mixer and fold in chocolate chips.
Wrap cookie dough in plastic wrap and place into the freezer to chill for 15-30 minutes.
In a medium bowl, melt the dark coating chocolate in the microwave in 30-second increments until the chocolate is fully melted.
Use a small ice cream scooper with trigger release to form 24-36 cookie dough balls. Roll each ball until smooth and place the balls on a sheet of parchment paper.
Use a skewer and dip the tip of the skewer into the melted chocolate then stick into a cookie dough ball.
Next, coat the cookie dough ball in the melted chocolate. Gently tap the skewer on the edge of the bowl to shake off any excess chocolate. Place the cookie dough ball onto parchment paper. Carefully spin the skewer out of the cookie dough ball. Then fill in the hole and top with sea salt flakes.
After all the balls have been dipped into the chocolate, top each ball with a sprinkle of sea salt. Set aside the tray to cool completely.
Store in an air-tight container to keep up to one month or place into the freezer for up to two months.
Serve at room temperature or frozen for a cold refreshing treat!