Well darling readers, I’m not sure if these are technically “truffles”, but they’re so delicious that I don’t even care. Chocolate covered cookie dough. Who came up with this idea? Just brilliant. Last night I was craving cookie dough, but I knew my mum would probably have a cow if I sat at the table eating spoons of raw cookie dough, so I found these amazing treats. All the other recipes I looked at called for sweetened condensed milk, but who has that lying around in their pantry? Certainly not me! So here’s the recipe for heavenly deliciousness:
- 2 1/4 cups all purpose flour
- 1 cup (2 sticks) unsalted butter (softened)
- 3/4 cup granulated (white) sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoon vanilla
- 3/4 teaspoon salt
- 1-2 teaspoons milk
- 2 cups chocolate chips (1 12 oz. package)
- 10-12 ounces Baker’s chocolate
A few notes about the ingredients:
- This is adapted from the original Nestle Toll House chocolate chip cookie recipe.
- You can use all 2 cups of chocolate chips if you’d like, but when I put in 2 cups, it was a little difficult to keep the dough together, so I’d imagine using 1 cup or 1 1/2 cups would be easier.
- I used mini chocolate chips because we didn’t have anything else, but I think regular ones work just as well.
- There are no eggs or baking soda in this recipe. My family does not bake with eggs, so I was going to use egg replacer, but then I thought, what’s the point, since they’re not for baking? And so I decided to leave out both eggs (egg replacer, in my case) and baking soda.
- There is regular milk in the recipe in order to keep the dough together more, but this depends entirely on how sticky your dough turns out.
- Other recipes used “candy coating” chocolate or something, but I like Baker’s Chocolate.
Okay, now on to making the actual truffles:
- Beat the butter, white sugar, brown sugar, and vanilla together until the mixture is creamy.
- Add in the salt. Mix.
- Add in flour, a little bit at a time. Mix after each addition.
- Mix in the chocolate chips. Mix the dough well.
- At this point, try and form a ball from the dough. Is it sticking together well? Yes? You’re good. Is it crumbly? Yes? Add in a little bit of milk at a time until you can form a ball of dough that sticks together well.
- Make the dough into balls (whatever size you want works. I used two tablespoons for each of mine).
- Put all the dough balls onto a plate, cover it, and stick it in the fridge (or freezer) to cool and harden. I let mine sit for about 20-25 minutes, but honestly, I doubt it matters.
- Using a double boiler (see these instructions on a homemade double boiler if you’re unsure), melt the Baker’s Chocolate. I suggest melting 2 or 3 ounces at a time so that it doesn’t cool and harden while you dip.
- Take each dough ball and roll it in the melted chocolate. Put it onto wax paper on a plate.
- Put the plate of chocolate-covered cookie dough balls into the fridge to cool and harden. Again, it doesn’t matter how long. You just need the chocolate to set.
- ENJOY :)
My sisters thought these were useless and thought I was crazy. But I think they’re wonderful :) I hope you all enjoy them!
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