Every person I know has a small guilty pleasure-eating chocolate chip cookie dough...it's just so good!
This recipe is one of those marvelous Pinterest finds, is quick to put together, and has just 5 ingredients! You gotta love that!
It's a great treat for a girls night out, a get well basket, bridal shower, or a thank you for that special friend!
These truffles taste just like chocolate chip cookie dough but are safe to eat without worry of food poisoning from raw eggs. They freeze really well, so you can make a batch and enjoy a few every day! Just let them sit out for 10-15 minutes before inhaling them!
In a large mixing bowl cream the butter and sugar together until light brown and fluffy.
Add remaining ingredients and mix very well.
Roll the dough into 1" balls (about the size of an un-shelled walnut). I started out rolling the bites by hand, but with time pressures, I switched to a cookie dough scoop to speed up the process.
Refrigerate until firm, 30 minutes or longer (I left mine overnight because my schedule got too tight to finish all at once, and they were absolutely perfect).
At this point they are ready to eat, but you can also drizzle melted chocolate over them, or dip them in a delicious chocolate coating.. I've made these a couple of different times, and I like them all three ways-plain, drizzled, and dipped!
I've added my recipe for homemade dipping chocolate (that tastes so much better than chocolate candy coating) below.
This recipe is one of those marvelous Pinterest finds, is quick to put together, and has just 5 ingredients! You gotta love that!
It's a great treat for a girls night out, a get well basket, bridal shower, or a thank you for that special friend!
These truffles taste just like chocolate chip cookie dough but are safe to eat without worry of food poisoning from raw eggs. They freeze really well, so you can make a batch and enjoy a few every day! Just let them sit out for 10-15 minutes before inhaling them!
COOKIE DOUGH TRUFFLE BITES
1 c. butter, softened
1 1/2 c. packed light brown sugar
1 tsp. vanilla extract
2 c. flour
1 c. miniature chocolate chips
1 1/2 c. Perfect dipping chocolate (optional)
(see the recipe below)
In a large mixing bowl cream the butter and sugar together until light brown and fluffy.
Add remaining ingredients and mix very well.
Roll the dough into 1" balls (about the size of an un-shelled walnut). I started out rolling the bites by hand, but with time pressures, I switched to a cookie dough scoop to speed up the process.
At this point they are ready to eat, but you can also drizzle melted chocolate over them, or dip them in a delicious chocolate coating.. I've made these a couple of different times, and I like them all three ways-plain, drizzled, and dipped!
I've added my recipe for homemade dipping chocolate (that tastes so much better than chocolate candy coating) below.
PERFECT DIPPING CHOCOLATE
1 1/2 c. semisweet chocolate chips (use pure chocolate chips)
2 Tbsp. Crisco shortening (no substitution)
Directions:
Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
Place the chocolate chips and shortening in a 2-cup measuring bowl.
Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
Place the chocolate chips and shortening in a 2-cup measuring bowl.
Place in the microwave and on 50% power, heat for 30 seconds, stir gently, and repeat the process until the chocolate is melted and smooth. Stir and stir between heating times because the chocolate may appear un-melted, but it will surprise you how quickly it smooths out (do not use butter, margarine or oil).
If you are unsure of using this method, here are the original directions for this recipe I've had for years.
~Place the bowl into a larger bowl which contains very warm water (about 100-110 degrees) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes).
If the chocolate becomes too thick for dipping, place the bowl containing the chocolate over the top of a bowl that has very hot water in it. Stir until the chocolate has thinned back to the consistency you want.~
If the chocolate becomes too thick for dipping, place the bowl containing the chocolate over the top of a bowl that has very hot water in it. Stir until the chocolate has thinned back to the consistency you want.~
This method is obviously a pain, so you can also melt the chocolate in a double boiler, which is far easier-lol.
TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy. If this occurs it can be corrected by stirring in 1 tsp. shortening for each 2 ounces of melted chocolate.Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy. If this occurs it can be corrected by stirring in 1 tsp. shortening for each 2 ounces of melted chocolate.Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
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