Chocolate Chip Cookie Dough Truffles

By lauramae

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 TBS. milk ( I used skim and was loose with my measuring)
• 1/2 tsp. pure vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 tsp. salt
• 1/2 cup mini semi-sweet chocolate chips
• 8 ounces of dark-chocolate candy coating ( I used Merckens)

Details

Adapted from mykitchenadventures1.blogspot.com

Preparation

Step 1

In a large bowl, beat the butter and the sugars together with an electric mixer on med speed until light and fluffy, 2 - 3 minutes.

Mix in milk and vanilla. Stir in flour and salt and mix on low speed ( or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.

Form dough into 1-inch balls ( I used a small scoop to make the balls ) and arrange them on baking sheets line with parchment paper. ( I used waxed paper)

Place sheets in freezer for at least 15 minutes. ( I didn't use the freezer, I kept the balls in the fridge overnight)

Meanwhile, melt the chocolate in a double boiler or microwave according to manufacturer's directions, being careful not to overheat it.

Coat truffles and store in refrigerator. They will keep for up to 1 week.

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*Note the original recipe calls for a yield of 30 to 40 truffles. I chose to use a small scoop to make my truffles, which made them a bit larger, and I got about 2 dozen truffles from the batter.