Friday, October 10, 2014

Chocolate Chip Cookie Dough Truffles

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I like to send Chris to work with goodies for his team every once in a while, especially in September when they're all working their little butts off for countless hours. And I also like to make them goodies that I will enjoy. Someone has to eat what won't fit into the container...
Since I found myself in the mood for some cookie dough (when am I not in the mood for cookie dough?), I went with these super simple truffles. The cookie dough is sans eggs so it's safe enough to eat on it's own. Then it's dipped in chocolate and sprinkled with cookie crumbs or sea salt. Yep. I went there. Enjoy!

Printable Recipe

  • 1 stick butter
  • 1/2 cup brown sugar
  • 1 tbsp. vanilla
  • 1 cup flour
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 (11.5 oz.) package regular semi-sweet chocolate chips
  • Cookie crumbs and/or sea salt, for topping
Line a baking pan with wax paper and set aside.

In a large bowl, blend butter, brown sugar and vanilla with a hand or stand mixer until light and fluffy. Add flour, 1/4 cup at a time, incorporating well after each addition. Fold in mini chocolate chips with a spatula.

Roll the dough into 1-inch balls and place on the prepared baking sheet. Once all balls are formed, place in the freezer for 30 minutes.

Place the bag of regular size chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second increments until fully melted.

Remove the cookie dough balls from the freezer. Dunk in the chocolate and use a fork to coat. Place the chocolate-coated ball on the end of the fork, and lightly tap on the edge of the bowl to remove excess chocolate. Place back on the baking sheet and sprinkle with cookie crumbs or sea salt. Repeat with remaining dough.

Place in the refrigerator for 1 hour or until chocolate is set. Store in an airtight container in the refrigerator.

Source: SK Original

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