Okay, this week I am officially everyone’s favorite sister! Ya wanna know why? This is why…..
Yup! Chocolate Chip Cookie Dough Truffles! These little guys are sooooooo good. I mean, what could be better than cookie dough balls (without eggs) that you dip in chocolate and decorate? Nothing in my opinion. I am quite sensitive to the raw egg in cookie dough which means I can only sneak a bit of dough without getting sick, so these are the best cookies for me to make….sort of. 😉 My family begged me to make these over Christmas, but we already had so many sweets that I decided to wait for Valentine’s Day. Have fun with these. Just watch out, you will want to eat the whole batch.
From loveandoliveoil.com: ( http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html )
Chocolate Chip Cookie Dough Truffles
Prep Time: 1 hour
Total Time: 2 1/2 hours
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or cream (soy or almond milk works too)
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough 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 freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.