Is there anything more satisfying than eating raw cookie dough? I found this recipe last year around the holidays because my dad LOVES chocolate chip cookies, but I wanted to do something a little bit different for him as a surprise. My dad - and my entire family - go absolutely nuts over these that I have to either hide or ration them out to prevent a sugar overload.
You have been warned: these truffles are EXTREMELY addicting.
Yield: 30 truffles
Ingredients:
1 cup flour 1/4 tsp salt dash of cinnamon 1 stick butter, softened 1/2 cup brown sugar 1/4 cup sugar 1/2 tsp vanilla extract 3/4 cups mini chocolate chips 1 - 2 tbsp water
1/2 lb melting wafers, such as Ghirardelli Dark Chocolate
Optional: sprinkles
*UPDATE: Since posting this recipe, I discovered Ghirardelli Dark Melting Wafers, which are specifically for candy making and dipping (red, 10oz bag). I can occasionally find them at my local grocery store in the baking section, but I've also had luck at Target. You can also find them on Amazon if you have time to wait for them to arrive. I've used regular chocolate for dipping, but it was really difficult to keep the chocolate from hardening after I melted it... it was more work than it was worth so I highly recommend getting melting wafers versus other types of chocolate. However, I've added the double-broiler directions below.
Directions:
Line a sheet pan with parchment paper. Combine flour, salt and cinnamon in a medium bowl. In a large bowl, cream together butter, brown sugar, white sugar, and vanilla. Slowly beat in flour mixture (I sometimes have to resort to using my hands). Add 1-2 tbsp of water if the dough seems really dry and crumbles, but I have never had to use it. You'll want the dough to stick, but not be overly moist that it sticks to your hands. Stir in chocolate chips with a spoon or your hands, whatever works best. Roll about 1 tbsp of the dough into a ball and place it on the parchment paper. Refrigerate for 2-3 hours or until hardened (I usually do this one day ahead). You can also freeze, but if the dough balls are too cold, the melted chocolate will crack as they set.
Once your dough has hardened, melt your wafers according to packaged instructions.
One by one, dip your chilled cookie dough balls into the chocolate until they are completely covered. I like to use a spoon to scoop chocolate over the ball, then I insert a toothpick into the dough to transfer it to a baking sheet. Top each ball with sprinkles, but don't wait too long otherwise the chocolate may have set. Set in the refrigerator. Depending on how cold your dough was, this could take 15 minutes-1 hour. Truffles are best eaten when chilled, but room temp is good, too.
Recipe inspired by Baked Perfection