Saturday, December 29, 2012

Pinned there, done that: Chocolate Chip Cookie Dough Truffles

These were so fantastic I ended up having my husband taking a bunch to work just so I wouldn't have them end up on my thighs(and tummy, butt, etc) I also made some Kahlua Chocolate Mocha truffles the same day.  Trust me when I say this, dipping nine dozen truffles in one day is a dumb thing to do! I just can't stand in one place for that long of period of time without my body paying for it the next day.  If (and that's a BIG if) I could trust myself enough to avoid sneaking into the freezer to it them, it would work well to freeze these and just dip them into chocolate when you want them.  I know me though and that would not work.  But hey, if you have more will power than me just go ahead and give it a try!

These Chocolate chip cookie dough truffles, and their variations, have been pinned hundreds of times.  I'm more of a raw cookie dough gal than an actual baked cookie dough gal, so when I saw the pin I knew it had to be done.

This is the recipe I sort of  followed.  Here is what I did:
Chocolate chip cookie dough truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 cup miniature semisweet chocolate chips
1-1/2 pounds chocolate, chopped, tempered and ready to use.

Cream together butter and brown sugar for a good three minutes.  It takes at least three minutes for the mixture to cream up nicely so don't try to cheat on this!  Add the vanilla and salt, mix together.  Slowly add the flour (I used the lowest speed on my Kitchen Aid mixer) mix to combine then add the sweetened condensed milk. Mix until well blended.  By hand stir in the 1 cup miniature chocolate chips (if you want nuts, go for it! But use 1/2 cup nuts and only 1/2 cup chocolate chips.)  Refrigerate dough for a couple of hours.  I used my smallest cookie scoop to make the truffles.  I found that when the dough was refrigerated before hand I didn't have any problems with the dough being sticky.  I also didn't have to roll them by hand since my scoop got them nice and tight.  I did have to stick the dough back into the refrigerator again once I was half way through as the dough started to get sticky.  Another half hour in the fridge and all was good again.  Hubby, however, liked the look of them being more rounded so he did a few trays that way for a photo.

I don't care to use the candy melts or almond bark for my candies, but hey - if that's your thing then I say go for it!  I must admit that it does make the job easier for dipping chocolates using those products. I bought some chocolate in bulk at the local Winco store a few months back.  It had to be tempered (tempering gives the chocolate that nice glossy look and also gives it the crisp crunch when you bite into it) but the word tempered sounds more scary than it really is. My chocolates didn't get the high gloss I usually get but that didn't alter the taste at all!
I believe this recipe made over five dozen truffles.... we won't discuss how many didn't get made since I picked at the dough throughout the process.

No comments:

Post a Comment