Monday, June 3, 2013

Chocolate Chip Cookie Dough Truffles

Confession: I'm not a cookie dough fan.  Meaning, I never felt compelled to eat the raw chocolate chip cookie dough straight from the mixing bowl.  And cookie dough ice cream never intrigued me.  Even though I worked at homemade ice cream shoppe in high school, with access to buckets fool of the chocolate chip cookie dough balls that other scoopers would eat by the handful, I just didn't understand.  So I was a little ho hum about these truffles.  But when I decide that this week I would deliver five days of different yummy truffle recipes, it was inevitable that I include these.  But of course I'm glad I did.  So is Dave.  And my friends Rachel and John, who were the lucky recipients of this beautiful tray sampling all of this week's truffles.  Pretty, no?

This eggless cookie dough is so delicious and the mini chips make sure you get a bit in every bite.  Dipped in milk chocolate, these truffles were by far Dave's favorite, even over the Brownie Batter, Cake Batter and Oreo Truffles I've previously made.  I scoured Pinterest and after culling loads of truffle recipes, I narrowed it down to five, including this one from Inside BruCrew Life.  Jocelyn shares a great recipe and has a super cute blog that I've been pinning a lot from lately.  Since you will need to freeze the dough balls before coating in chocolate, the frozen dough has a tendency to overly cool the chocolate while you dip, meaning it might not be as fluid for the last truffle as it was for the first.  I used my Wilton Chocolate Pro Electric Melting Pot, but alternatively you can just microwave the chocolate a bit occasionally during the coating process.  This recipe will make a lot of truffles, so you'll have plenty to share--if you're willing to give them up.  Although now that I understand the joys of cookie dough, I might not be able to share too many.

Chocolate Chip Cookie Dough Truffles


1/2 cup butter, softened
3/4 cup brown sugar, packed

14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 1/4 cups flour
3/4 cup mini chocolate chips
1 pound milk chocolate candy coating

In the bowl of stand mixer, beat butter until creamy.  Then add sugar and beat until light and fluffy.

Beat in milk and vanilla to combine.

Gradually add the flour and stir to incorporate.  Stir in chocolate chips.

Chill dough for an hour.   Then, using a small cookie scoop, scoop dough into balls, rolling slightly in hands to make evenly round.  Arrange on a waxed paper, parchment or Silpat lined baking sheet and freeze for an hour.

While dough freezes, melt chocolate in a melting pot, double boiler, or using a microwave on low power for short periods of time.

Dip each truffle into the chocolate to coat, removing with a candy dipping tool or a fork and gently tapping off any excess chocolate.  Transfer to lined baking sheet to set.  Note: If chocolate begins to clump or harden while you dip, reheat to melt, stirring often, before continuing to dip truffles.

Chill truffles on sheet until set.  Store in an airtight container, chilled, for up to a week or freeze.

Makes 3 1/2 dozen truffles.

Happy Baking,
The Cookie Princess

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