Chocolate Chip Cookie Dough Truffles

Tuesday, January 5, 2016

I'm an admitted resolution junkie. Every year I fill up pages of my planner with ideas for self-improvement and goal-getting that run the gamut from utterly attainable to dream-girl bonkers. This year, my biggest goal is eliminating foods with added sugar from my diet. Oy. We're talking all those processed treats and desserts I so, so enjoy, and all that soda, too. And candy. Oh, the candy. There will be cheat days (our wedding cake tasting, wedding, honeymoon and my birthday), but I know this will be good for me because it's where I truly struggle. Candy has always been a prominent food group in my diet. Perhaps the biggest one. It's time to give it all the boot.

Before taking the plunge, I made these chocolate chip cookie dough truffles as my last hurrah and shared them with friends on New Year's Eve. The flavorful filling at the center tastes like genuine chocolate chip cookie dough, with no worries about raw eggs. And the balls look like fancy chocolate truffles, but they're just easy-to-make cookie dough bites in delicious disguise. If I'm going to suffer for a year, eating 10 of these in one sitting was the way to go. 

Ingredients (makes approximately 20 truffles):
1/3 cup butter, softened 
1/3 cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 cup miniature semisweet chocolate pieces 
1 cup dark chocolate or semisweet chocolate, chopped
1 tablespoon shortening

Line a baking pan with waxed paper; set aside. In a medium bowl, beat butter, brown sugar and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in miniature chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover. Freeze about 30 minutes or until firm.

Meanwhile, in a small saucepan, heat chopped chocolate and shortening over low heat, stirring until melted and smooth. Remove from heat.

Line another baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. If you like, lightly drizzle with the remaining melted chocolate mixture.

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