Chocolate Chip Cookie Dough Truffles
These little things have been my contribution to a couple of pot lucks. Everytime I make them, I have to dig up an old journal entry (I originally got it from a magazine when Sean was having his foot surgery. I didn’t write it down, but it looks like that magazine is “Taste of Home“). That requirement ends here!
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all purpose flour (I have also used whole wheat flour with success)
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup minature chocolate chips
1/2 cup walnuts (optional)
~14 ounces milk chocolate (not semi-sweet chocolate) dipping chocolate
~1 ounce baker’s white chocolate (optional)
- Cream the butter and brown sugar until fluffy
- Add the flour, sweetened condensed milk and vanilla and mix well
- Stir in chocolate chips and walnuts.
- Shape into little balls and place them on baking sheets or plates lined with wax paper. I typically make them slightly larger than bite-size, roughly 1 1/4″ in diameter.
- Refrigerate for an hour or until firm. Sometimes I will pull them out after a half hour and reroll them when they can better retain their shape.
- Melt the milk chocolate coating (I use a double broiler).
- Dip each ball in the coating and place back on wax paper. A dipping spoon makes this effort a lot easier! 🙂
- Refrigerate for 15 minutes until the coating sets.
- Place the white chocolate bars into a ziplock bag (ideally near a bottom corner of the bag) and microwave it for 15 seconds. If I don’t have white chocolate, I use extra milk chocolate for the garnish.
- Take scissors and and snip off a tiny, tiny, tiny piece of one of the bottom corners of the zip lock bag (ideally the corner closest to the melted chocolate). Looky here! An instant pastry bag!
- Drizzle the white chocolate over the truffles. I’ve found you don’t need many artistic skills for this step– anything tends to look neat.
- Place truffles back in the fridge for 5-10 more minutes until the white chocolate sets.