Friday, October 11, 2013

Chocolate Chip Cookie Dough Truffles

You know what I like best about making chocolate chip cookies? Getting to eat the dough! Of course, you're not *supposed* to eat anything with raw egg in it, so I try to restrain myself. But when I stumbled across this recipe from Bakerella for an egg-free cookie dough treat, I knew I had to give it a try. The result? Decadent perfection:

In addition to be absolutely delicious, this recipe comes together quickly--no baking required. Best of all--you can eat as much of the dough as you want while you're putting these together :-)
Here's my version, with a slight adaptation that uses real semi-sweet chocolate for the coating instead of "candy coating."
Chocolate Chip Cookie Dough Truffles
Makes 20-24 truffles
4 Tbsp. (1/2 stick) butter, softened
2 Tbsp. granulated sugar
4 Tbsp. packed brown sugar
1 Tbsp. milk
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/4 tsp. salt
1/4 c. mini chocolate chips (for dough)
1 c. semi-sweet chocolate chips (mini or regular--for coating)
Cream butter and sugars together until fluffy. Beat in milk and vanilla extract.
On low speed, mix in flour and salt just until dough is evenly moistened.
Stir in 1/4 c. mini chocolate chips.
Scoop out dough with a teaspoon and roll into 3/4-1" balls.
Once all dough is used up, refrigerate dough for at least 15-20 minutes.
Just before chilling time is up, place 1 c. chocolate chips in a microwave-safe bowl. Heat 1 minute on high, then stir chips until evenly melted. (Microwave for an additional 10 seconds at a time if chips don't soften when stirred after first minute.)
Using 2 spoons, dip 1 ball of dough at a time into melted chocolate and roll to coat. Place on wax paper or parchment to dry. Repeat with remaining balls of dough until all are covered.
Let sit at least 1 hour to fully set.
Enjoy immediately or cover tightly to store.

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