Chocolate chip cookie dough truffles

Sorry for what feels like a fairly long silence…in the past week I’ve traveled to Seoul and been really busy at work so haven’t had a chance to keep posting blogs, but I shall attempt to be better in the next week.  I have quite the backlog of recipes that I made from my ecstatic 4 hr baking spree in Sydney, and this one definitely needs to be shared.  Let me first briefly discuss my love affair with cookie dough.  Some people only like the actual baked cookies – I am not one of those people.  I must taste the dough before it goes in the oven and I am typically eating it as I impatiently wait for the cookies to come out.  Of course, there is that whole “cookie dough will make you sick because of the raw eggs” philosophy.  So…why not make a cookie dough that is eggless?  And then dip it in chocolate and have a chocolate chip cookie dough truffle?

I made these for a colleague’s belated birthday (I had quite a few office birthdays in Sydney that had happened over the past few months to bake for!) who happens to be allergic to eggs.  They are seriously so amazing.  If you like cookie dough you have to make these ASAP.  There is actually no baking involved here – it takes one bowl (plus another for melting the chocolate) and one plate.  So easy and SO good!  I should warn you that they are dangerously addictive.

Chocolate chip cookie dough truffles (adapted from Pass the Sushi)

Ingredients – makes about 20-25

  • 1/2 cup / 110 g unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tbs milk
  • 1/2 teas vanilla
  • 1 1/4 cups all purpose flour
  • 1/2 teas salt
  • 1/2 cup mini chocolate chips
  • Dark chocolate bar or another 1-1.5 cups chocolate chips

Making the dough is super easy – it’s just like a cookie dough minus the eggs.  Cream the butter and both sugars together, and then mix in the milk and vanilla.  Add the salt, then slowly add in the flour and mix until combined. Fold in the chocolate chips.  Put the dough in the fridge for at least 30 minutes.  Then take it out of the fridge and roll it into small balls.  Put these in the freezer on a plate covered in wax paper or foil for at least 30 mins.

Melt the remaining chocolate in a bowl in the microwave.  Dunk the frozen cookie dough balls in the chocolate and put them back on the plate.  Feel free to half dunk them or roll them all around in the chocolate – you can’t really do the wrong thing when you are combining cookie dough and melted chocolate.  Then put the plate back in the freezer until the chocolate is set.  I prefer to store them in the freezer so they remain cold, but before serving, you can leave them at room temperature for 10-15 minutes or so.  However, it’s best to put them back in the freezer if they aren’t all eaten (although I don’t typically find this to be a problem).

Adding milk to the creamed butter and sugar

Shaped cookie dough balls ready to go into the freezer

The beautiful dunking process.  I’m not neat about it at all – pretty much just roll the cookie dough balls around in lots of chocolate and then let it drip onto the plate

Final product

You can certainly be careful about making them look more beautiful and even dunk them in sprinkles or tiny chocolate chips to make them look more festive.  Regardless of how they look, they taste absurdly good…so 100% worth making 🙂

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  1. […] butter in a better combination than this. These are like an exciting peanut butter take on the chocolate chip cookie dough truffles I also greatly enjoy.  Technically they require no baking but they do require a bit of extra time […]

  2. […] year ago: Chocolate chip cookie dough truffles (yum) and sauteed spinach and sweet potatoes (on the nice side of the […]



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