Safe to eat chocolate chip cookie dough rolled into truffles and covered in dark chocolate.
Everyone eats raw cookie dough, and probably too much of it. But we continue to eat it until our stomachs ache and there are virtually no cookies left to bake. With chocolate chip cookie dough truffles it is perfectly acceptable to eat a ton without getting sick – well not Salmonella sick. The best part about truffles is that there is nothing to bake after the snacking is over.
The childhood fantasy of eating as much cookie dough as you want comes alive with these truffles. The process is exactly the same as making chocolate chip cookies; however sweetened condensed milk is substituted for the eggs. The texture is smooth; it almost melts in your mouth. Chocolate chip cookie dough truffles are perfect as is, but they can be brought to a whole other “adult” level. By enrobing the truffles in a fine bittersweet chocolate crust, it cuts the sweetness of them beautifully.
Every adult will turn into a child again while eating these, while every child will be screaming for more.
Chocolate Chip Cookie Dough Truffles – makes about 40
- 1 stick unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 ½ tsp vanilla extract
- 1/8 tsp salt
- 2 cups flour
- 14 oz can sweetened condensed milk
- 1 cup semi-sweet chocolate chips, crushed into small chunks
- ½ cup chopped walnuts (optional)
- 2 cups 60% bittersweet chocolate chips
- 2 tsp shortening
Using a mixer, beat the butter and brown sugar together until fluffy; about 2 minutes. Add the vanilla, salt and flour; mix well. With the mixer on low, add the condensed milk until the batter is thoroughly combined. Fold in the chocolate chips and walnuts, if using.
Refrigerate this mixture for at least 15 minutes before working with it.
Using a tablespoon, shape into evenly sized balls and place on a wax paper lined baking sheet. If the dough is sticky, coat your hands with either flour or cooking spray. Loosely cover with plastic wrap and refrigerate the balls for 3 hours, or up to overnight.
To make the chocolate coating, combine the bittersweet chocolate and shortening in a microwavable bowl. Microwave on high in 30 second intervals until the mixture is melted and smooth. Using a toothpick, dip the dough balls in the chocolate to coat. Refrigerate until firm; about 30 minutes.
Store in an airtight container in the refrigerator for up to a week.