Time for something sweet? Yes please!
The pains of Christmas sweets and over eating have faded and I’m ready to dive back into baking full fledge. I just wish that I had more time to do so. Please? That would be nice. Thanks.
Sunday means baking day in my parents house. First it’s the batches of breakfast muffins and then sweets for the week. The smell of chocolate chip cookies baking and the taste of a warm cookie straight out of the oven are childhood memories that I will never forget. What else won’t I forget? Eating spoonfuls of dough. Cookie dough, how could you ever turn that down!? Oh right, when you have eaten so much dough that you have a stomach ache. That’s when you know that you’ve gone a bit far. But who can blame a 7 year old? Or maybe even a 24 year old?
You’d hope that I would have learned my lesson by now, but no. Cookie dough is still one of my favorite things. And chocolate chip cookie dough ice cream, even better. Wait, what’s that, home-made chocolate chip cookie dough ice cream cake? That’s a doozie. Or how about these, chocolate chip cookie dough truffles. The second that I saw these I knew that they were a must make.
Remember when I went to that wine and cheese party and took these babies, I also made this recipe. There is no way that I could not be invited back again. They were delicious…and that’s an understatment.
I have no problem admitting it, I hit the jackpot with this combination.
Chocolate Chip Cookie Dough Truffles
Adapted from Love and Olive Oil
Dough
2 1/2 cups flour 1 tsp salt
1/4 tsp baking soda 1 cup butter
3/4 cup sugar 3/4 cup brown sugar
1 tsp vanilla 1/3 cup milk
1 cup mini chocolate chips
Coating
6 tbsp cocoa 1 tbsp butter
1 tbsp shortening
Beat butter and sugars and in large bowl 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 roll the 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 butter and shortening in a pot and add the cocoa. (You may have to make more than 1 batch). Using a forks or a dipping tool (I used toothpicks), dip cookie balls into chocolate to cover. Remove excess coating and return to waxed paper-lined baking sheets. Chill until set.
Store, chilled, in an airtight container.
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