Valentine's Day is tomorrow! I hope everyone has a little something special in mind for their loved ones. BUT, in case you are a last minute type of person and someone special in your life LOVES chocolate and cookie dough, I suggest you give this recipe a try!
The recipe below is from recipegirl.com:
Chocolate - Chocolate Chip Cookie Dough Truffles
Yield: About 32 truffles
Prep Time: 50 min + rising time
Cook Time: 2 min
These little truffles are incredible rich, and they're reserved for both chocolate lovers and cookie dough lovers alike!
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 to 3 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1 cup Gold Medal® All-Purpose Flour
2/3 cup unsweetened cocoa powder
3/4 cup miniature chocolate chips
melting chocolate (like Baker's Dipping Chocolate)
sprinkles or additional mini chips, for garnish
Directions:
1. Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.
2. Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).
3. Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.
Tips:*If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.
Original Post (complete with more pictures): http://www.recipegirl.com/2013/02/04/chocolate-chocolate-chip-cookie-dough-truffles/
The recipe below is from recipegirl.com:
Chocolate - Chocolate Chip Cookie Dough Truffles
Yield: About 32 truffles
Prep Time: 50 min + rising time
Cook Time: 2 min
These little truffles are incredible rich, and they're reserved for both chocolate lovers and cookie dough lovers alike!
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 to 3 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1 cup Gold Medal® All-Purpose Flour
2/3 cup unsweetened cocoa powder
3/4 cup miniature chocolate chips
melting chocolate (like Baker's Dipping Chocolate)
sprinkles or additional mini chips, for garnish
Directions:
1. Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.
2. Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).
3. Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.
Tips:*If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.
Original Post (complete with more pictures): http://www.recipegirl.com/2013/02/04/chocolate-chocolate-chip-cookie-dough-truffles/
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