Chocolate Chip Cookie Dough Truffles

These.  Are.  Delicious.  Edible raw cookie dough?  Yes, please!

I was craving something sweet but didn’t want a boxed cake or cupcake-type of treat.  Upon seeing I had all the ingredients for chocolate chip cookies, I turned to this fabulous recipe I found about a year ago.  Who can resist chocolate chip cookie dough?  Not many.  This is a safe-to-eat raw cookie dough recipe since there are no eggs included.  I dare you to try it.  Someone you know may or may not have simply kept the dough in a bowl in the fridge to eat periodically with a spoon.

 photo credit

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. 

Ingredients:

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar

1/3 cup milk or soy milk

1 tsp vanilla

2 1/2 cups all purpose flour
1/4 tsp baking soda

1 tsp salt
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

Directions:

1.     Beat butter and sugars 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 stir by hand) until incorporated. Stir in chocolate chips.

2.     Cover and chill freeze dough for 1 hour. (I just chill batter in a Tupperware, air-tight container, skip the rest of the steps, and eat with a spoon, when ready.  It will last at least a week for me, doing it this way.)

3.     When dough is firm enough to handle, form dough into 1″ balls and arrange on baking sheets lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

4.     Melt chocolate candy coating in microwave according to package directions.  (Work quickly here.  The chocolate hardens fast; reheat in microwave as needed.)  Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill (or freeze for quicker route) until set. Store, chilled, in an airtight container for up to 1 week.

These can be frozen for up to three weeks.  Thaw for a little bit before serving.

Recipe from Love and Olive Oil.