BY LAUREN ALLEN
These Chocolate Chip Cookie Dough Truffles win on all counts. A simple, egg-free cookie dough recipe dipped in melted chocolate. They’re amazing.
Yield: Makes 20 small truffles
1/3 cup butter, softened
1/3 cup brown sugar
1 ½ tsp vanilla
1 cup all-purpose flour
1-2 tsp milk, as needed
1 cup mini milk chocolate chips
2 cup milk chocolate or semi-sweet chocolate chips (for melting)
In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the flour, just until combined. If the dough is to dry, add 1-2 tsp of milk. Stir in mini chocolate chips. Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch). Refrigerate for 30 minutes, or freeze for 15.
When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. Drop the cookie dough into the melted chocolate and turn it gently with a fork. Lift it up onto the fork and allow excess chocolate to drip off. Place it on wax paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.