Chocolate Chip Cookie Dough Truffles
Servings 24 Truffles
Ingredients
- ½ cup butter softened [1 stick]
- ½ cup brown sugar packed
- 2 tsp pure vanilla extract
- 1 ¼ cup all-purpose flour See Cook's note
- ¼ tsp salt
- 1 cup mini semi-sweet chocolate chips
- Coating:
- 1 11 oz package milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 Tbsp solid vegetable shortening
Instructions
- Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy.
- Add the all-purpose flour ¼ cup at a time mixing just until combined.
- Mix-in the mini chocolate chips by hand.
- Line a cookie sheet with wax paper. Roll the cookie dough into 1-inch balls and place on the cookie sheet. Place into the freezer for 30 minutes or until firm.
- To make the coating,
- in a microwave safe bowl melt together the milk chocolate chips, semi-sweet chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Dip the truffles into the chocolate using 2 forks letting the excess drip off. Place back onto the wax paper lined cookie sheet. Drizzle the tops with the remaining chocolate. Chill until set.
Notes
Please note: Concerns about consuming raw flour have increased. This is not an issue in baked goods but, in recipes like these truffles where the flour isn't baked, it's advisable to bake the raw flour first.
To do so, spread flour on a large baking sheet and bake in a 350°F oven for 5 minutes. Allow to cool then proceed with recipe.