Saturday, April 24, 2010

Chocolate Chip Cookie Dough Truffles

Another evil recipe.
I cannot resist desserts and treat recipes that sound as rich and divine as ones like this.
I found it at loveandoliveoil, it's great.
I sampled a couple (okay....6. No...actually 8. Actually, I won't tell you exactly how many I's embarrassing!).
Let's put it this way...I ate so many I didn't have any left to take pictures use your imagination.
I changed it up a bit to meet the ingredients I had on worked beautifully.
They are SO good.
And....because there is NO egg in the dough, they are completely safe to eat.



* 2-½ cups All-purpose Flour
* 1-½ teaspoon Baking Soda
* 1 teaspoon Salt
* 1 cup Butter Or Margarine, Room Temperature
* ¾ cups Sugar
* ¾ cups Packed Brown Sugar
* 1 teaspoon Vanilla
* ⅓ cups Milk
* 1 cup Semi-sweet Chocolate Chips
* 1 bags milk chocolate chips (another recipe call for chocolate candy coating...but I'm partial to the real deal, so I go with real milk chocolate)

Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add milk 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 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 in a double boiler. Using forks or a dipping (or, if you're brave..your fingers. I suggest a fork!), dip cookie balls into the chocolate 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.


Anonymous said...
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Veronica Haley said...

oh my gosh! it is the best ever. yummyier than yummey