Serious question: is there anyone who doesn’t love the taste of raw cookie dough?
Come on, we all do it. Ya know, taste the cookie dough before we bake it? We totally push out of our minds that old salmonella risk thing for those sweet moments of raw cookie dough bliss. There’s only been one time in my life when I’ve listened to that warning, and that’s when I was pregnant with Lilly. But once she was born, right back to eating raw dough every time I was baking.
But boy do I have a treat for you. A safe way to eat raw dough right here. Since these cookie dough truffles have no egg we can all indulge as much as we want without a single worry of a foodborne illness. I love…LOVED…the ones I topped with sea salt. It was the perfect combination of dark chocolate and salty.
A note about the presentation of these, when you dip them in the melted dark chocolate and place them back in the fridge to harden you’re going to get some chocolate that pools underneath each truffle. For photography purposes, I used my knife and broke those edges off but there’s no reason why you have to do that…the more dark chocolate the better!
These little guys would make the perfect addition to a party. Bring these as a dessert and watch them disappear!
– 1/3 cup butter, softened
– 1/3 brown sugar
– 2 teaspoons vanilla
– 1 cup flour
– 1 teaspoon white sugar
– 1/3 cup mini semi-sweet chocolate chips
– 2 cups dark chocolate, you can use dark chocolate morsels or dark chocolate bars like 70% Lindt
1. Line a baking sheet with wax paper. In a bowl mix the butter, brown sugar, and vanilla. Slowly stir in the flour and white sugar and mix until it reaches cookie dough consistency. I’ve had to use my hands towards the end in a kneading fashion. Stir in the mini chocolate chips. Form into truffles and place them on the wax paper pan and freeze for 15 minutes.
2. Over a double boiler melt the 2 cups of dark chocolate. Once the chocolate has completely melted keep the flame on low as you begin to dip the truffles. Dip the frozen cookie dough truffles in the chocolate until completely covered then place back on the wax paper. The method that works for me is using a toothpick to spear the balls and dip into the chocolate and use a spoon to spoon the melty chocolate over top. Top with sprinkles, sea salt or leave plain. Place in the fridge until the chocolate has set.
Adapted from: I Heart Naptime