When it feels crummy.
I don’t know about you, but when I make cookies, often times the dough is my favorite part. Sure, sure, just out of the oven cookies are fantastic; but I feel that the deliciousness factor of cookies is on a bell curve. (see below)
However, the problem with eating all that delicious dough? Raw eggs. Sure, sure, they are pasteurized and all that, and your chance of getting sick are fairly low…but…all it takes is that one bad egg, and you’ll be sick as a dog. Not fun, and there’s the potential that you’ll be put off cookies! The horror!
I always see these recipes floating around the internet about cookie dough dip, which boasts all the deliciousness of cookie dough, without the potential for salmonella. So, I click on them and read what turns out to be basically a cookie dough recipe without eggs. Simple, yet effective. This got me thinking. I’ve been on a candy kick for the last few weeks (months…), maybe I can take the cookie dip recipe and turn it into a truffle.
So I did.
The great part of these truffles is the flavor. It really is like eating cookie dough. They are wonderful, decadent, and a real treat.These truffles are very simple to make, and it is absolutely worth it to make a double or triple batch. They freeze really well, thaw in a jiffy, and are delicious straight from the freezer (I mean, who doesn’t love frozen cookie dough?). We have been keeping a bunch in the freezer for when company comes over. Tea and cookies? Classic. Tea and cookie dough truffles? Unexpectedly awesome.
Chocolate Chip Cookie Dough Truffles
Adapted from Better Homes and Gardens
3 tablespoons butter, softened
2 tablespoons + 1 teaspoon coconut oil, melted
1/3 cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 cup miniature semisweet chocolate chips (regular sized work as well)
mini muffin tin liners (optional, but it does make the truffle look nice)
8 ounces dark chocolate or semisweet chocolate, chopped
1 tablespoon shortening (you can also use coconut oil)
2-3 ounces white chocolate (optional for drizzling afterward)
- Line a baking sheet with waxed paper and set aside.
- In a medium bowl beat butter, coconut oil, brown sugar, and vanilla with an electric mixer on medium speed until fluffy.
- Add the flour and beat until just combined. Stir in the chocolate chips.
- Shape dough into 1-inch balls and place directly on prepared baking pan,or into the mini muffin tin liners.
- Cover and freeze about 30 minutes or until firm.
- Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.
- Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan.(You can also use a melon-baller for dipping the truffles.)
- Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with melted white chocolate mixture.