Oh, yes. Elevating cookie dough to a status of its own.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
Charles M. Schulz
This recipe is a variation from my standard chocolate chip recipe, as leaving raw egg in a truffle for a few weeks was not something I wanted to contemplate. This version contains no eggs, but is still delectable. These are what my co-worker asks me for every year for her birthday, so I am happy to comply again. And if I need to do some tasting for quality control, well, I’ll take one (or two) for the team!
Chocolate Chip Cookie Dough Truffles
½ cup butter
¾ cup light brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1 can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
6-7 oz. chocolate, to melt for dipping
additional chocolate chips, sprinkles, exc., optional for topping the truffles
1. Cream together butter and brown sugar, then mix in vanilla. Beat in the flour, one cup at a time until it is incorporated. Beat in sweetened milk and mix until well-combined. Stir in 1 cup of chocolate chips.
2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more, you want the dough to be quite firm). Scoop out about a tablespoon of dough, roll into a ball and place on a waxed paper-lined cookie sheet. Put the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
3. Melt chocolate in a glass bowl. Use a fork to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place on waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They’ll begin to harden quickly. Keep them refrigerated until ready to serve. Or maybe freeze some so you can’t find them all!