Chocolate Chip Cookie Dough Truffles = Heaven in Your Mouth

Chocolate Chip Cookie Dough Truffles = Heaven in Your Mouth

Some people cook glorious meals filled with all-natural/organic/farmer’s market/insert-food-trend-here ingredients. I just like to make people fat.

I pinned this Cookie Dough Truffle recipe from the awesome Love & Olive Oil, and I made it for a barbecue. I didn’t actually try one until the party which turned out to be a bad idea; I very loudly and obnoxiously exclaimed that they were AMAZING.

The recipe is really simple, but I had no idea where to find chocolate candy coating. (And by ‘didn’t know where to find’ I mean I went to one grocery store, and it wasn’t there.) So, I made my own from a Hershey’s recipe, and it was pretty easy. And the result is heaven in your mouth.

Chocolate Chip Cookie Dough Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1/4  teaspoon baking soda
1 cup (2 sticks) butter or margarine, room
3/4 cup granulated sugar
3/4 cup packed brown sugar
1  teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

Candy Coating Ingredients
2 cups semi-sweet  chocolate chips
2 tablespoons plus 2 teaspoons of shortening

Chocolate Chip Cookie Dough Directions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk 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.

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 (though good luck making them last that long).

Candy Coating Directions
Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth.

*Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

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