Sunday, February 13, 2011

Chocolate Chip Cookie Dough Truffles

Cookie Dough Truffles

The other day I was blog browsing on and found this fun recipe for cookie dough truffles. These are the perfect treat for all you cookie dough fanatics out there. You can finally gorge on all the dough you want, without getting scorned for dipping your fingers in the batter! It doesn’t contain raw eggs either, so you can enjoy them without the fear of salmonella too. It isn’t the quickest no-bake treat ever invented, but it makes for a lovely homemade gift from the heart. 
Happy Valentine’s Day :) XOXO....little j Y

Chocolate Chip Cookie Dough Truffles
Recipe by: LOVE & OLIVE OIL
*Makes about 4 dozen

1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup light brown sugar
1/3 cup milk
1 tsp vanilla
2 ½ cups flour
1 tsp baking soda
½ tsp kosher salt
1 cup mini semi-sweet chocolate chips
1 (14 oz) bag dark cocoa candy melts

(*Note: Have an additional bag of candy melts on hand in case you need more. I ran out with five dough balls left with out chocolate. Not a problem for me...I just nibbled on them without it!)

Combine butter and sugars in mixer and beat on medium speed until light and fluffy. Mix in milk and vanilla. Add in flour, baking soda, and the salt at a low speed. Stir in mini chocolate chips.

Cover & chill dough in fridge for 1 hour. After dough has firmed up a bit, use a 1-1 ½ inch ice cream scooper to form dough into half-domes. Arrange dough balls onto a baking sheet lined with parchment paper. Place in freezer for 20-30 minutes to harden. Work in batches to always ensure that dough is chilled enough to work with.

While dough is chilling in the freezer, melt the candy melts in a bowl at 30-second intervals, or according to the instructions on the package. Once the chocolate has melted, remove the chilled dough balls from the freezer & begin the dipping process!

It takes awhile to discover a dipping technique that works best, but let me tell you what I found to work the easiest. Start by dropping the dough into the chocolate. Use a spoon to cover the dough completely, and then pick up the dough with the spoon, while trying to remove any excess chocolate at the same time. Use another spoon to push the dough off that first spoon and onto a sheet of parchment paper. Basically you want to use any technique that’ll help create truffles without any fingerprints or dents! Let the truffles harden on parchment paper. Trim any chocolate edges with a knife. Store truffles in airtight container in refrigerator for up to one week.

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