Cookie Dough Truffles
Sunday, December 18, 2011
Day 18's holiday treat recipe is for these unforgettably decadent truffles. Don't miss a single holiday recipe...come back every day in December for a new recipe!
Don't be intimidated by the word "truffle" in this recipe....these creamy balls of chocolate chip cookie dough dipped into chocolate were a cinch to make and pretty doggone amazing to eat! No need to worry about food safety issues with these either, since there are no eggs at all in this cookie dough! They were simply sweet, creamy, pretty, chocolatey, and oh so good!
Recipe Source: Tried and True Yummy Recipes
Posted by Lara.
The ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
2-1/4 cups flour
1 can (14-ounces) sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans (optional)
2 packages (12-ounces each) semi sweet chocolate chips
2-3 tsp. shortening (optional, but no substitutions) * see note #2 below
Directions: In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk, and vanilla; mix well. Stir in mini chocolate chips and nuts, if using.
Roll into 1 inch balls; place on parchment or wax paper lined cookie sheets. Loosely cover and freeze for 1-2 hours or until firm (the dough softens quickly and works best if frozen).
FOR DIPPING:
NOTE #1--It's very important that there not be any moisture in the bowl or spoon when melting the chocolate. Even a tiny bit will cause the chocolate to harden and clump together.
NOTE #2--The reason for the added shortening (Crisco) is that it makes the melted chocolate have a better consistency for dipping. Technically it is optional, but I find the melted chocolate easier to work with when its added. Do not try to substitute butter or margarine, as they contain too much moisture and the chocolate will not melt properly (see above).
NOTE #3--I recommend working with about half of the truffles at a time, leaving the other half in the freezer, as these soften quite quickly.
In a microwave safe bowl, melt one package of chocolate chips with 1-1/2 tsp. shortening; stopping the microwave and stirring every thirty seconds until smooth and melted.
Dip the frozen dough balls in chocolate (I found it hard not to get my hands somewhat messy in the dipping process).
Enjoy!!!
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Don't be intimidated by the word "truffle" in this recipe....these creamy balls of chocolate chip cookie dough dipped into chocolate were a cinch to make and pretty doggone amazing to eat! No need to worry about food safety issues with these either, since there are no eggs at all in this cookie dough! They were simply sweet, creamy, pretty, chocolatey, and oh so good!
Click here for printable recipe.
Posted by Lara.
1/2 cup butter, softened
3/4 cup packed brown sugar
2-1/4 cups flour
1 can (14-ounces) sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans (optional)
2 packages (12-ounces each) semi sweet chocolate chips
2-3 tsp. shortening (optional, but no substitutions) * see note #2 below
Directions: In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk, and vanilla; mix well. Stir in mini chocolate chips and nuts, if using.
Roll into 1 inch balls; place on parchment or wax paper lined cookie sheets. Loosely cover and freeze for 1-2 hours or until firm (the dough softens quickly and works best if frozen).
FOR DIPPING:
NOTE #1--It's very important that there not be any moisture in the bowl or spoon when melting the chocolate. Even a tiny bit will cause the chocolate to harden and clump together.
NOTE #2--The reason for the added shortening (Crisco) is that it makes the melted chocolate have a better consistency for dipping. Technically it is optional, but I find the melted chocolate easier to work with when its added. Do not try to substitute butter or margarine, as they contain too much moisture and the chocolate will not melt properly (see above).
NOTE #3--I recommend working with about half of the truffles at a time, leaving the other half in the freezer, as these soften quite quickly.
In a microwave safe bowl, melt one package of chocolate chips with 1-1/2 tsp. shortening; stopping the microwave and stirring every thirty seconds until smooth and melted.
Dip the frozen dough balls in chocolate (I found it hard not to get my hands somewhat messy in the dipping process).
After dipping and swirling off the excess chocolate, immediately place the truffles back on lined cookie sheet.
Drizzle with excess chocolate, if desired.
Refrigerate until firm and repeat the process with the remaining truffles and chocolate. Makes 4-5 dozen one-inch truffles.
Enjoy!!!
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2 comments:
Sign me up to receive some of these please!
I love that you recommended mini chocolate chips for the dough itself. I'm sure it'd be fine with regular sized, but for such small treats, I always much prefer having the mini ones. Yum.
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