Wednesday, June 2, 2010

Chocolate Chip Cookie Dough Truffles

I blame it on my friends that I was recently craving cookie dough.  Not cookies.  Dough.  My real-life BFF (I'm so lucky) Natalie made these. When she quoted the original creator of the recipe and said these things will change your life, she wasn't kidding.  I ate two (oops, secret is out.  Well, my husband wasn't there, so I ate the cupcake he would have eaten :)  I want to eat more.
I also blame my cookie dough craving on this friend.  My next door neighbor makes cookies almost every day.  Really yummy ones, and she often shares the remains with her loud and obnoxious next door neighbor (thanks Tawny...really, I am trying to not be so loud).

So, when my kitchen was under construction, I was really craving cookie dough.  A bit of a bummer when you don't know where all of your baking gadgets are located, and you have limited time and space once the worker dudes have vacated the premises.  Luckily, I found an amazing recipe over at the Tasty Kitchen.  Even luckier was that I had all of the ingredients! (FYI, no eggs).

Chocolate Chip Cookie Dough Truffles
by Love and Olive Oil via Tasty Kitchen

2 1/2 C All purpose flour
1 1/2 tsp Baking soda
1 tsp Salt
1 C Butter Or Margarine, Room Temperature
¾ C Granulated Sugar
¾ C Packed Brown Sugar
1 tsp Vanilla
⅓ C Milk Or Soy Milk
1 C Mini Semi-sweet Chocolate Chips
14 ounces, weight Dark Chocolate Candy Coating

Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add 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 (in fridge) 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 the freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap fork on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Sare's notes:
1. Make these for a party or something where lots of people can be impressed with your skills.  It makes a TON!
2. Be sure to put some in your husband's lunch box the next day to share with co-workers so they can think his wife is an awesome homemaker (and so you won't eat the leftovers all day).
3.  It is ok to use regular size chips if minis are not in your pantry.
4.  If you don't have time to chill the dough for an hour, it is ok.  Roll the dough balls anyway right then, put on a cookie sheet to freeze for 30 minutes, proceed with chocolate coating.  That's how I did it and it worked out fine.

1 comment:

  1. What a great way to combine 2 fantastic sweets!
    I curiously came in from Perry's plate...and I discovered your blog as well as your post on this great recipe.
    The fact that there are no eggs take away from my fear of e.cloli...therefore, this recipe will become very popular in my repertoire.
    It's amazing how many things I'm discovering on my wonderful culinary journey ;o)
    Flavourful wishes, Claudia