What is the best part of making chocolate chip cookies?
The cookie dough of course!
I remember when my mom used to make cookies as we were growing up and each of us kids would get something to lick. Two got the beaters, one the bowl and one the spoon. If you were lucky, you actually got a chocolate chip in the dough you were savoring. Hmmm – chocolate chip cookie dough.
Of course, eating raw cookie dough is “supposedly” bad for you. I get it.
Raw eggs = possible illness.
It is a chance so many of us are willing to take.
But now I found this recipe that is going to be dangerous in my house and to my hips. It tastes just like raw chocolate chip cookie dough without the possible illness attached to it. Dangerous I tell you, but yet – safe. So eat up kids! Lick the bowl, lick the beaters, lick the spoon. Heck, eat it by the spoonfuls. I can’t guarantee you won’t get a tummy ache if you eat too much but you won’t get salmonella.
If you’ve never made truffles before, they can be a little finicky at times. I found with this dough that it dipped best when the balls were frozen and sat out for about 5 minutes. If the dough was warmer, it stuck to the fork as I dipped it in chocolate. If it was just out of the freezer, the chocolate cracked from the difference in temperatures (dough being cold, chocolate being warm). I worked with 5 dough balls at a time. Took the first 5 out and let them sit for 5 minutes. Took 5 more out and let them sit while I was dipping the first 5 and so on.
So if at first you don’t succeed, keep trying. You will get it right. And if you don’t, you can still safely eat what’s left! Such a bonus!!!
Chocolate Chip Cookie Dough Truffles
Yield: 48 - 1" truffles
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Truffles can be finicky sometimes when dipping. Some of my cookie dough wanted to squeeze out of the chocolate. I just redipped the area that had dough coming out. Very cold dough balls dipped better than room temperature ones.
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup miniature semisweet chocolate chips
• 1/2 cup toffee baking bits
• 1 pound chocolate candy coating
1. Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Stir in vanilla. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
2. Using a small cookie scoop, make 1-inch balls and place them on a nonstick mat or wax paper lined baking sheets. Put in freezer for 30 minutes.
3. After 30 minutes, take the balls out and form into smoother balls by rolling them in your hands. If they are a little sticky, try putting a little bit of flour on your hands first. Place back in freezer for another 30 minutes.
4. Melt the candy coating in a microwave-safe container or a melting pot. Dip the dough balls in the chocolate coating with a dipping tool or fork, allowing any excess to drip off. Place on nonstick mat or waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces or accents if desired. Let set before handling. Store in the refrigerator.
Adapted from www.allrecipes.com.