My husband, Colson, is definitely the sweet tooth in our house. Don’t get me wrong, I love dessert. But I can go without it. It’s not that I have some uncanny sense of self-control – I’d just rather have a plate of nachos or a second piece of lasagna instead. Much to Colson’s frustration, when his dessert craving hits our sugar inventory is nearly nonexistent.
I decided for my husband’s sugary well-being I should probably improve our stock of sweets. A friend gave me a recipe a few weeks ago for chocolate chip cookie dough truffles. Even for a savory addict like me, these little bites are delicious!
These truffles are the perfect blend of sugary, buttery, creamy and chocolatey goodness. And if you’re one of those people who has made yourself sick a few too many times from eating raw cookie dough, these egg-less cookie dough truffles are for you!
What kinds of snacks do you crave? Are you a sweet tooth or a savory addict?
Chocolate Chip Cookie Dough Truffles
From The Cookie Dough Lover’s Cookbook, by Lindsay Landis
1 stick unsalted butter at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips
For Chocolate Coating
8 oz. dark-chocolate candy coating
In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk (or cream) and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes.
Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler. Dip truffles one at a time in candy coating to cover and return truffles to baking sheets to set. If you have any leftover coating, drizzle the chocolate over the truffles to add a decorative finish.