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
 
Ingredients:
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)
 
Method:
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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