Sunday, September 5

Chocolate Chip Cookie Dough Truffles: The Recipe

Several of you asked me for the recipe for these truffles. Far be it for me to deny you the pleasure. I found the recipe on Take a Megabite; she credits Annie's Eats, My Kitchen Cafe, and Taste of Home. So. It is not only delicious, but popular. With no further ado, here is the recipe.

  • 8 Tablespoons (1 stick) unsalted butter at room temperature
  • 3/4 cup light brown sugar, packed
  • 2 1/4 cups all-purpose flour (I used a mix of all-purpose unbleached flour and garbanzo bean flour)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips (I probably used 3/4 cup because I'm like that)
  • 1 1/2 pound semisweet or bittersweet chocolate, coarsely chopped (I only used 24 squares, or 3 boxes of baker's chocolate)
  • sprinkles, chopped nuts, additional mini chocolate chips, etc. (optional, for garnish)

  1. In a medium bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Beat in the flour, condensed milk, and vanilla until incorporated and smooth. Stir in the chocolate chips. Taste for good measure. (Go ahead, there aren't even any raw eggs to worry about!)
  2. Using your hands or a melon baller, shape dough into 1 to 1 1/2-inch balls. Place on a baking sheet lined with wax paper or parchment paper. Cover loosely (or not, like me) and transfer to the freezer for 1-2 hours.
  3. When ready to dip the truffles, melt the chocolate in a heatproof bowl set over a pot of simmering water. Drop the chilled truffles one at a time into the chocolate. Use a fork to roll the truffles around until they're thoroughly coated. Lift out of the chocolate with a fork, allowing the excess chocolate to drip off and transfer to a baking sheet lined with wax paper or parchment paper. Before the chocolate sets, scatter sprinkles or other garnish to ensure it sticks. (Optional: Instead of garnish, drizzle chocolate over the tops of the truffles after chocolate has set to make nice swirly patterns and make your truffles look extra fancy.)
  4. Once all the truffles have been dipped and garnished, store in the fridge until ready to serve. Or devour them all in one sitting. Whichever floats your boat.

1 comment:

Courtney said...

Thanks! Let's see, what can be my excuse for making these really soon?