Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, February 15, 2010

Cookie Dough Truffles

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Annie's truffles were a big hit for Valentine's Day. I'm like Annie, and I would rather eat the cookies, but apparently there are folks who think cookie dough is better than cookies -- like all my kids. I'm sending the rest to the office with Doug. The sooner they are gone, the better (there could be overeating, you know).

The recipe made
a lot. I didn't count them, but it was a lot. Make sure you have someplace to share them. I wrapped mine in some gold foil candy wrappers and they looked very special.

The only change I made was to add a couple of tablespoons of shortening to the melted chocolate -- it makes it much easier to dip. Start the process several hours before you plan to dip -- the dough needs chilling several times along the way. I was still dipping on Friday night at 9:30 because I didn't read ahead!


Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature
¾ c. light brown sugar, packed
2¼ c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 t. vanilla extract
½ c. mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
2 T. shortening
Mini chocolate chips (for garnish)


Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate and shortening in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.


Printer version


Source:adapted from Annie's Eats


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4 comments:

Sarah said...

Yummy!

Crafty P said...

yours look a gazillion times better than mine. I made a little mistake and ended up with cookie dough truffle gobs. no matter, they still taste AWESOME!

I found the recipe on tasty kitchen. love that site!

I'm posting my other fave truffle sometime this week. so easy and yummy.

Crafty P said...

I just read through that recipe again. Yours has sweetened condensed milk in it? wow. were they super sweet? Mine was a regular sounding cookie dough recipe. curious if you liked annie's version.

Deb said...

These look heavenly. I'm a dough person for sure. If it weren't for the kids, I'd grab a spoon and never turn the oven on. :D