~*~*~ Chocolate Chip Truffles ~*~*~*~

Let me first apologize to Leslie and Katelyn. You will get a delivery...someday...

Not such a pretty picture, oh-so-delicious.

Saw these on Pinterest. Knowing my children's affinity for raw cookie dough, I knew I had to make them. And there's no raw egg in this recipe, so I can lay off that 3 seconds of mom-guilt. (and replace it with 3 seconds of I-shouldn't-have-eaten-that-how-many-points-was-it? guilt)

The recipe I saw on Pinterest was pinned from my new favorite blog, Love and Olive Oil (how great of a name is that??). We made these for the boys' teachers for Valentine's Day.

Chocolate Chip Cookie Dough Truffles

Yield: 3-4 dozen

Prep Time: 1 hour

Total Time: 2 1/2 hours

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

 

Directions:

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover.

Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).