Remember when you were a kid and you were helping your mom make cookies for some fundraiser at school? Remember how you got into trouble for "testing" the quality of the cookie dough before baking? That was totally me...The Cookie Dough Monster. My mother liked to instill the fear getting salmonella poisoning for eating raw eggs as I'm sure yours did as well. Never once did I get it and now I've found a way to indulge in my bad habit shamelessly.
Chocolate chip-cookie-dough truffles....what's better then cookie dough covered with chocolate? Nothing my friends, nothing! I definitely "tested" the dough in this recipe.
Ingredients
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
8 ounces dark chocolate or semisweet chocolate, chopped
1 tablespoon shortening
Directions
Line a baking sheet with waxed paper and 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 chocolate pieces.
Shape dough into 1-inch balls and place on prepared baking sheet. Freeze for about 30 minutes or until firm.
Meanwhile, in a small saucepan heat the chopped chocolate and shortening over low heat, stirring until melted and smooth. Remove from heat.
Using a fork or a spoon, dip the balls into the chocolate mixture, allowing excess chocolate to drip back into saucepan. Place dipped balls back on the baking sheet.
Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture(optional).
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