CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

So let’s talk about some cookie dough, mmmkaaay?…I’m sure that like myself, all of you ate cookie dough right out of the bowl as a kid…and let’s be honest, you still do.  Nothing to be ashamed about, it is super delicious and sometimes as good or better than it is all baked up into a cookie…calm down, I said sometimes …

But don’t let all of those lame-o’s  naysayers get you down about raw eggs and salmonella, and yes, salmonella is nothing to scoff at, but seriously I think a little raw cookie dough every now and then is a-okay.  Buuuut, if you are concerned about all of that pickle talk, then I have an amazing solution…cookie dough that is meant to stay cookie dough. 

look at all of that cookie dough, just hanging out waiting to be dipped in chocolate..

 This egg-less cookie dough is made with the sole purpose of being shoved in your mouth being eaten.  Then, get this, the cookie dough is dipped in melted chocolate..did y’all just hear what I said?…dipped in melted chocolate, sigh, isn’t the modern world wonderful? 

And while the chocolate is still all melty, you can throw on some toffee bits (my personal favorite), mini chocolate chips, Reese’s chips, etc. on top to make them look all fancy shmancy. 

reese’s chips, toffee bits, chocolate chips, oh my..

These are amazingly chocolatey and cookie doughy, take them to parties, everyone will love you…you.are.welcome 

Chocolate Chip Cookie Dough Truffles

Yields 30

bite size cookie dough balls covered in chocolate

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Ingredients

1. 3/4 Cup Brown Sugar, Packed
2. 1 Stick (1/2 Cup) of Butter, Softened
3. 1 Teaspoon of Vanilla Extract
4. 2 Cups of Plain Flour
5. 1 Can (14 Ounces) Sweetened Condensed Milk
6. 1/4 Cup Mini Semi Sweetened Chocolate Chips*
7. 24 Ounce Package of Almond Bark in Chocolate Flavor

Instructions

1. With a hand mixer or stand mixer with paddle attachment, cream butter and sugar until smooth.
2. Add the condensed milk, vanilla and flour.
3. Add the chocolate chips slowly until evenly distributed.
4. With a spoon or small ice cream scoop, roll the cookie dough into balls the size of your choosing, just remember they get bigger after the chocolate is on it. Mine were between 2-3 tablespoons each.
5. Place dough balls onto a wax or parchment paper lined cookie sheet, tupperware, whatever you have available. **
6. Place balls in freezer for 2 hours, preferably covered.
7. Melt your almond bark on a double boiler. ***
8. With a spoon, dip the balls into the chocolate, making sure they are completely covered and place back onto the parchment paper, if you want to add toppings to the truffles, now is the time to do it.
9. Let the chocolate cool to room temperature on the truffles, and these are best if stored covered in the fridge.

Notes

1. *you can add more or less depending on how many you would like in your truffles.
2. **if the dough is sticking to your hands too much, you can rub flour on your hands.
3. ***You don't have to have a double boiler, I just placed a metal bowl over a basic pot of boiling water, making sure the bottom of the bowl was not touching the water because it might burn the chocolate.
4. If you find that one package of almond bark is not enough to cover all of your balls (tee hee) you can melt chocolate chips, chocolate bars etc. but I must let you know they do not hold up nearly as well as the almond bark.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.