I never got salmonella, but that is still no reason to eat raw eggs regularly, which is why, when I found this eggless cookie dough recipe, I was very excited. Actually, I was psyched, but I repressed the recipe because of lent.
Yesterday was the perfect night to make them. It was a double birthday night, so what better than a batch of cookie dough truffles to remind us of the joys of childhood (yes, I am still hung up on the fact that I am an adult now). Anyways, the recipe is easy to make, but the hard part is dipping the truffles in the chocolate. It is a messy process, so be prepared to get chocolate all over the place. Make sure you have space in your freezer to stick the truffles in for cooling; and be prepared to enjoy a delicious bite-size dessert.
Chocolate Chip Cookie Dough Truffles (adapted from Recipe Girl)
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 14 oz sweetened condensed milk
- 2 cups all purpose flour
- 3/4 cup mini chocolate chips
- 12 oz. semi-sweet chocolate, for melting
- Line two baking sheets with waxed paper.
- In a large bowl, beat sugar and butter until creamed. Add vanilla and mix well. Slowly beat in flower, one cup at a time, making sure to combine completely. Add condensed milk and beat until dough forms.
- Stir in mini chocolate chips. Cover dough and chill for at least one hour in refrigerator.
- Roll dough into 1-inch balls and place on baking sheets. Chill in refrigerator. Meanwhile, melt chocolate in pot over hot water or in the microwave (in 30-second intervals), stirring occasionally.
- Dip cookie dough balls in chocolate and place on lined baking sheet. Chill truffles in freezer until hardened and ready to serve.
This is mouth watering Estef. This is officially on the top of my list. I can't wait to try it!ReplyDelete