Fact: I love cookie dough.
I will go out on a limb and say you are probably weird if you don’t like raw cookie dough. Yes, we all know that its bad for you with the raw egg and all… blah blah blah. It tastes amazing, end of story.
So, you can imagine my excitement when I found a recipe for Chocolate Chip Cookie Dough Truffles. I think I probably did a little dance and grinned from ear to ear.
I can promise you they did not disappoint. I think my exact words were, “Oh my god, heaven!” after my very first bite. You would probably agree:
Chocolate Chip Cookie Dough Truffles
recipe from The Gallery Gourmet
yields about 3 dozen
8 ounces (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar
1 ½ teaspoons pure vanilla extract
1 cup mini semisweet chocolate chips
¾ cup unbleached all-purpose flour
pinch of kosher salt
12 ounces milk or dark chocolate, chopped
Sprinkles to decorate
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla, add the flour and salt and beat until combined. Using a rubber spatula, fold in the mini chips.
Using a 1/2 ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet. Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours. Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.
Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave. Stir until smooth. Remove a few frozen dough balls from the freezer. Pierce the dough ball with a toothpick and dip in the melted chocolate to coat. Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet. Continue with remaining dough balls. Decorate with sprinkles while chocolate is still wet. The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.