Valentine's Treat: Chocolate Chip Cookie Dough Truffles
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
C'mon ... admit it: Part of the appeal of making chocolate chip cookies is the dough. We all know we're not supposed to eat it because of the risk of salmonella. But if you don't, you have more will power than I do.
3/4 cup light brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 14-oz. can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
Chocolate or almond bark for dipping
Sprinkles, decorations, etc. for topping the truffles
In a large bowl of an electric mixer, cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar. Beat in sweetened condensed milk and mix until well combined. Stir in semi-sweet chocolate chips.
Cover bowl and refrigerate until dough is firm, at least 1 hour. Use cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on waxed paper-lined cookie sheet. Place all the rolled balls back in the refrigerator until you are ready to dip them in chocolate.
Melt chocolate in a glass bowl in the microwave on 70 percent power and stirring every minute until smooth. Don't burn! Use a fork to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with rest of the dough balls. Keep them refrigerated until ready to serve.
For a variation, you can roll part of the truffles in almond bark, giving a white chocolate coating on the outside. I used real dark chocolate for the coating, which was a nice contrast to the sweet filling.
Yield: 3 to 4 dozen truffles.
Tomorrow: Another treat for your Valentine!
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