chocolate chip cookie dough truffles
For anyone out there who has ever licked the beaters…
For anyone who has whipped up a batch of dough with no intention of making cookies…
For anyone who would like to use the word “truffles” as an excuse to make and enjoy glorious balls of cookie dough…
…THIS is the recipe for you. It’s easy. It’s egg-free. It makes a huge batch. And it pretty much rocks. You’re welcome. :)
Chocolate Chip Cookie Dough Truffles
(Slightly adapted from Love & Olive Oil)
- 2 1/2 cups all-purpose flour
- 1 tsp.easpoon salt
- 1/4 tsp. baking soda
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 tsp. vanilla
- 1/3 cup milk or soy milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz. dark chocolate candy coating
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk (or soymilk) and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.
Be sure that your chocolate is well melted and thin for dipping! If it’s too thick, you can always add in a few teaspoons of shortening until the consistency is more thin.