Sunday, February 21, 2010

Chocolate Chip Cookie Dough Truffles

Mmmm...well, my Dinner Club friends all know that Chris loved these truffles (as evidenced by Emily's photo on facebook and the fact that he ate like half a dozen on his own in just a few hours) but I'm pretty sure that others loved them too because I only came home with about 10 of them and started with at least 30.  I could eat the cookie dough batter straight up with a spoon, too.  And, the best part about this recipe is that there's no eggs in it so you can eat the cookie dough to your hearts content without worrying about contracting samonella or other nasties! 

This is a really easy recipe to make.  I'd also consider using this cookie dough to use as part of homemade chocolate chip cookie dough ice cream.  Chris is requesting that I make a peanut butter version sometime...but...I think that's called a Buckeye (which, I do have a separate recipe for that one!) lol.

I added some shortening to the chocolate coating.  This change is reflected in the recipe below and learned from a different recipe that I use.  I find that the shortening allows for a shinier coating and makes for a thinner and softer chocolate coating.  I hate it when the chocolate snaps off when you bite into it...this helps with that!

Combined with the Heart-Shaped Red Velvet Whoopie Pies, they made a very cute Valentine's Day Love at First Bite Dinner Club dessert presentation (Hey, I think I'm getting better at taking pictures! See above and below!).  Beware though, the small size makes it deceiving and you can snack your way through quite a few in a short time!

Chocolate Chip Cookie Dough Truffles
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  • 8 tbsp. unsalted butter, at room temperature
  • Pinch of salt
  • ¾ cup light brown sugar, packed
  • 2¼ cup all-purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped or semisweet chocolate chips
  • 1 1/2 Tbsp. vegetable shortening or vegetable oil
  • Mini chocolate chips (for garnish)
  1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the salt, flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
  2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
  3. When ready to dip the truffles, melt the chopped chocolate and shortening or oil in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
Source: Modified from as seen on Annie's Eats and originally from Taste of Home

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