Finally, the post so many have been waiting for! I first made these truffles over a year ago for the truffle tray at my holiday party. I think most flavors of truffles are bound to be a hit, but these were the clear favorite. Now I’m not completely in love with real cookie dough as so many people seem to be. Sure, it tastes good, but I much prefer the finished product any day. I’m sure part of that has to do with the presence of raw eggs in cookie dough. These are the perfect solution for me because they taste exactly like raw cookie dough, but contain no raw eggs so they are completely safe to eat. The recipe makes a lot of truffles, but it’s okay because I have found that friends are more than happy to take a bag or box of them home. I think these would be a wonderful treat for any time of the year, but they are also very suitable as a sweet treat for your Valentine :)
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.