Archive for February, 2010
Cookie Dough Truffles
Do you remember when mom would make chocolate chip cookies and let you lick the beaters? I never understood why we couldn’t just eat ALL of the batter and skip the baking part. A five year old certainly doesn’t get the raw egg factor. I’m much older now and I still lick the beaters and eat spoonfulls of batter and I still don’t think about the raw egg factor. I figure it’s worth the risk. Well, here’s the fix. No eggs and pure cookie dough. Let them eat dough!
Makes 3 dozen. Recipe adapted from Love and Olive Oil.
INGREDIENTS:
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup 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
PREPARATION:
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. Stir in chocolate chips.
Cover and chill dough in the refrigerator for 1 hour.
When dough is firm enough to handle, form dough into 1” balls and arrange on a baking sheet lined with waxed paper. Place in refrigerator for 30 minutes.
Melt chocolate candy coating in a double boiler or in a microwave according to package directions. Using a spoon or a dipping tool, dip cookie balls into candy coating and cover completely. Return chocolate-coverd truffles to the wax paper-lined baking sheets and refrigerate until set. Store, chilled, in an airtight container for up to 1 week.
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