Saturday, December 10, 2011

Chocolate chip cookie dough truffles (UPDATED WITH RECIPE)

Yes. I know.

Find the recipe after the jump.


The following recipe (and picture right above this paragraph) can be found here. I modified the instructions a little bit based on what worked for me (and to help me remember next time). The recipe is time-intensive, but definitely worth it! I ended up with about 60 cookie balls (more or less), and they are so rich that you won't want more than one (or two) at a time. I will definitely be bringing these to parties over the next few weeks. 


"How Sweet It Is" Cookie Dough Truffles
adapted from FoodNetwork

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
14 oz can (1 3/4 cups) sweetened, condensed milk
3/4 cup milk chocolate chips

To coat: 1 1/2 lbs chocolate disks or chocolate chips

  1. In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels, mixing well.
  2. Chill 1-2 hours in the refrigerator in the mixing bowl. 
  3. Because the dough will be sticky, coat a surface with a bit of flour. Shape the refrigerated dough into 1-inch balls. Place on waxed paper and refrigerate for another hour - the colder the dough, the better it will hold its shape when it gets dipped in the melted chocolate.
  4. Melt chocolate chips or disks in a double boiler. Using a pair of tongs, dip the cookie balls into the chocolate to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
I did the dipping in shifts of about 15 at a time to keep the cookie balls as cold as possible. Make sure you do this part quickly - the chocolate tends to get a little chunky by the end of all the dipping!

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