I made them! I finally made them!
I have had this recipe saved for quite some time. A little bit over a year to be exact. The moment I saw them on Annie Eats, I knew I wanted to make them.
Cookie dough dipped in chocolate. I mean come on, how could anyone not like these?
Well, I love cookie dough and I love chocolate, so this recipe was made for me.
** I mentioned my love for cookie dough in this post. If you don’t remember, or never read it, you can read about how big my love for cookie dough really is. **
So finally I give you these Chocolate Chip Cookie Dough Truffles. It’s chocolate chip cookie dough rolled in little ball, dipped in chocolate, sprinkled with chopped chocolate. The best part of these is that the cookie dough is egg-less. It has pretty much all the same ingredients as normal cookie dough, but instead of adding the eggs to bind it together, you add sweetened condensed milk. The sweetened condensed milk is sticky enough that it acts as a binding agent. But it doesn’t add an overwhelming flavor that you normally wouldn’t taste in cookie dough.
These would be great to give as a party favor, or on a dessert table. They can be made in advance and stored in the refrigerator until ready to be served. I made the cookie dough balls about 4 days before I dipped them in chocolate and they were fine. I just kept them covered in the refrigerator and didn’t have any problems. They tasted just as good as if I made the cookie dough and dipped them in the chocolate right away.
These are definitely a crowd pleaser! Once people taste them, they will be asking for more :).
On another note, today is my wonderful husbands birthday! We are celebrating his birthday tonight and I am making him a very special birthday dessert. It’s a new recipe that I have been saving to make especially for his birthday. I know he is going to LOVE it! And I think you will like it too :). It’s a special one – Classic, simple, and cake-related. I will post it next week so stay tuned!
Chocolate Chip Cookie Dough Truffles
For Printable Recipe, Click here!
Makes: About 40 truffles
8 tbsp. Unsalted Butter, at Room Temperature
¾ cup Brown Sugar
14 ounces Sweetened Condensed Milk
2 tsp. Pure Vanilla Extract
2 ¼ cups All Purpose Flour
½ Chocolate Chips, preferably mini-chocolate chips but normal-sized works well too
16 ounces Chocolate, Chopped
In the bowl of a stand mixer, combine the butter and brown sugar and beat until light and fluffy. Add the sweetened condensed milk and vanilla and quickly mix to combine. Add the flour and beat until fully combined and the mixture is smooth. Stir in the chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator to chill, about 30 minutes. You just need to the chill the dough until the balls are firm enough to roll a ball.
Remove the dough from the refrigerator and roll the dough into 1-inch balls. To make the balls a consistent size, you can use a cookie scoop to scoop the dough into your hands and then roll a ball. Place the dough balls onto a baking sheet lined with parchment paper (wax paper works too). Once finished rolling all the dough into balls, place the baking sheet in the freezer to chill and firm up completely, about 1-2 hours. You can also chill them in the refrigerator for about 3-4 hours, up to overnight.
Once the dough balls are hardened, you can begin melting the chocolate. To melt the chocolate, place the chopped chocolate* in a heatproof bowl and microwave for 30 seconds. Remove the bowl and stir. Continue microwaving (and stirring) in 30 seconds intervals until the chocolate in completely melted and smooth. Alternatively you can place the chocolate over a double broiler and stir until the chocolate is melted and smooth.
*Save 1 ounce of chopped chocolate for topping the truffles.
To dip the dough balls, drop one ball in the chocolate. Using 1 fork, move the dough ball around until it is completely covered in chocolate. Pick up the ball using the fork and shake off any excess chocolate. Using another fork, carefully slide the ball off of the fork onto the baking sheet lined with parchment paper (wax paper, and even foil, works well too). Sprinkle with the extra chopped chocolate. Continue with the rest of the dough balls.
Place the truffles in the refrigerator to harden, about 30 minutes. Once ready to serve, remove from the refrigerator and enjoy!
These can be stored in an airtight container in the refrigerator for about 1 week.
Recipe from Annie Eats, adapted it from My Kitchen Cafe, originally from Taste of Home.