Chocolate Chip Cookie Dough Truffles


When I decided on sugar cookies and a fruit trifle for dessert on Easter I knew that I wanted to have a chocolate option as well. I debated on making chocolate cupcakes or brownies, but with the amount of prep work I needed to do, I decided these would be the easiest.

Chocolate Chip Cookie Dough Truffles
Source: RecipeGirl, adapted from Food Network
Yield: 36-48 truffles
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    • 3/4 cup plus 2 tbs. brown sugar, packed
    • 1 stick unsalted butter, at room temperature
    • 2 cups all purpose flour
    • 1 tsp. vanilla
    • 3/4 of 14 oz. can sweetened condensed milk
    • 1 1/2 cups mini chocolate chips
    • 8 oz. semisweet Baker's chocolate
    • Toppings: chocolate chips, white chocolate chips, caramel sauce

1. In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar until smooth. Add the vanilla, and once incorporated add the flour, 1/2 cup at a time.
2. Add the condensed milk and then the mini chocolate chips.
3. Transfer the dough to a bowl and refrigerate for at least one hour.
4. Roughly chop the semisweet chocolate.
5. Use a cookie scoop and your hands to roll the dough into small balls. Place them on a baking sheet lined with wax paper. 
6. Bring 1 cup of water to a boil in the bottom pan of a double boiler. In the top pan, add the chopped chocolate. Stir with a melted spoon until the chocolate has melted. Remove from the heat.
7. Dip the dough balls into the chocolate mixture and use the spoon to help roll them around to coat with chocolate. Transfer the truffle to the waxed lined baking sheet and sprinkle with additional toppings.
8. Refrigerate the truffles until ready to serve.

I was able to coat 4 of the truffles in chocolate, place them on the baking sheet and then coat them with toppings before they were no longer sticky. After 4 hours in the fridge, I transferred the truffles to plastic containers, layering wax paper in between each layer of truffles.

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