January 8, 2011 § 2 Comments
Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar (these are very sweet ½ cup should be okay too)
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
3/4 cup mini semi-sweet chocolate chips
1 bag milk chocolate chips (I think Ghirardelli chocolate chips make everything better)
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
*Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week
*Since its epic cold outside I just put the dough outside and it freezed soo much faster than it would have in the freezer. I replaced this instead of all the freezer stepsJ