I made these and then asked James if he even likes cookie dough. He never tries to snag any when I make cookies so I thought maybe he didn't care for it. He promptly looked at me as if I was crazy and then said, "Of course I do. Everyone loves cookie dough." Huh. Who knew? Learn something new everyday.
I will say that I one major benefit of making cookies, chocolate chip specifically, is the treat of the raw cookie dough. Although raw eggs are iffy, I still can't stop myself from having at least a little taste. But really, my cookie dough love stops there. I don't really like cookie dough ice cream and other cookie dough desserts/creations haven't looked all that appealing to me. Until one night when I really wanted just cookie dough (what a weird craving for me). That's when I remembered seeing these truffles on Annie's (and many others) blog. Apparently it was high time for me to finally make these.
I'll be cliche and say, "I can't believe I waited this long to make these!". But it's true. They taste exactly like cookie dough but without the risk of raw eggs. Yum!
The filling came together in a snap but was very sticky. Definitely give the filling time to chill. I coated half with semi-sweet chocolate and half with bittersweet chocolate. The bittersweet was by far my favorite. It tasted better and coated much more easily, although I don't know why that would be. I also didn't have mini-chocolate chips on hand so I use my food processor to chop up regular semi-sweet chocolate chips into smaller pieces. It took several pulses but I really liked having the different sizes of chocolate bits running throughout the truffles. I also used turbinado sugar and sea salt to garnish the truffles...not both at once, I just alternated. ;)
Just a couple of tips I ran across while dipping the filling:
-dip the ball into the chocolate then set it on the tines of a fork to let the excess drip off
-use a spoon to pour the melted chocolate over the balls
-use a thin knife or metal spatula to push the coated truffles onto a cookie sheet to firm up
Cookie Dough Truffles
from Annie's Eats, by way of Mel's Kitchen Cafe, originally from Taste of Home
1 stick unsalted butter, at room temperature
3/4 cup brown sugar, packed
2 1/4 cups all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips, or regular size chopped in food processor
1 1/2 lb. semisweet or bittersweet chocolate, coarsely chopped
Sea salt & turbinado sugar, for garnish
1. In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk, and vanilla. Mix until well incorporated and very smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until very firm but still scoopable.
2. Line a baking sheet with parchment or wax paper. Shape the chilled dough into small balls, using wet fingertips if sticky. Set shaped ball on prepared sheet and loosely cover. Place pan in freezer for 1-2 hours.
3. Line another baking sheet with parchment or wax paper. After truffles have frozen, melt the chopped chocolate in a heatproof bowl set over a pot of just simmering water. Dip each truffle into the chocolate to coat. Set on prepared pan and garnish quickly, before chocolate set. Refrigerate until ready to serve. (Truffle filling can be frozen again if it gets too soft to work with it.)