Disclaimer: Reading the following will cause you to gain 5 pounds and ruin any diet.
You have been warned.
Have you ever happend upon a recipe that stops you in your tracks? That looks so delicious you think the world will end unless you make it right away? That's exactly how I felt merely by this truffle's name, mentioned in a Facebook friends post. I begged for the link (politely asked, really, but it's more dramatic this way), brought it up on-screen, then started pulling out ingredients from the fridge and pantry.
O. M. G!!!!! This, Dear Reader, is The World's Best Truffle! More like cookie dough ice cream bon-bons, but not as cold. It is essentially the ingredients for a chocolate chip cookie,but without the baking and without the eggs. Go ahead! Lick the bowl! No chance of salmonella with these babies!
The original recipe says the yield is 3-4 dozen. I made the truffles just shy of 1 inch, because they can get relatively large after the chocolate dip. As a result, I got a very un-shy 80 truffles!
You can make this parve/vegan by swapping in margarine, soy/almond milk and non-dairy chocolate. I have yet to find a parve melting chocolate, but mixing a bit of solid shortening in with chocolate chips gives you a decent substitute without having to go through the steps of tempering chocolate, something I haven't yet got the hang of yet.
One more thing -- the original calls for baking soda. I'm not sure why it is needed because there doesn't seem to really need it. If someone knows, please let me know why in the comments. I added it just in case, but next time I plan to omit it.
All right, enough with the intro, let's get not-cooking!
Chocolate Chip Cookie Dough Truffles
from: Love and Olive Oil
Yield: 4-6 dozen, depending upon truffle size
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup milk
1 tsp. vanilla
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup semi-sweet chocolate chips (regular or mini)
1 (14 oz) bag dark melting chocolate
or
2 cups semi-sweet chocolate chips
1 Tbl. shortening
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Ignore the melted butter in the photo. I was so impatient to soften up the butter that I may have over-nuked it a tad. Didn't hurt the end-result any. Add milk and vanilla; beat another 30 seconds or so at medium speed.
Scrape down the sides as necessary. Those little brown bits you see are lumps of brown sugar that refused to pulverize. They eventually softened up and incorporated as the recipe continued.
Whisk together flour, baking soda and salt. White on white on white. Just trust me that all 3 ingredients are mixed together here. Have I ever lied to youin a long while today?
Add dry ingredients to butter mixture; beat on low speed until barely incorporated (a few specks of flour is fine). Stir in chocolate chips.
Cover and chill (the dough, you are optional) for 1 hour minimum, to allow dough to firm up and be easier to handle.
Wet your hands with cold water (repeat wetting your hands as necessary), then roll dough into balls. I like to make them just almost 1 inch in diameter (because they will become much larger when coated) and arrange on a baking sheet lined with waxed paper. Succumb to the inevitable and sample one. You know you want to. Place baking sheet in freezer for 30 minutes minimum so that they will hold up during the dipping process.
Melt the melting chocolate according to package directions (or nuke the chocolate chips with the shortening in the microwave, stirring every 30 second), until chocolate is completely melted.
Dip cookie dough balls into melted chocolate to cover. I created the above dipping tool by breaking off the middle tines of a plastic fork. Quickly turn the ball to coat completely. This step is very important as you will see later.
Tap on side of bowl to remove excess coating.
Place on another waxed paper-lined baking sheets (because the truffles now take up more room they might not all fit on the original sheet).
Chill on baking sheet until chocolate is set. Bits of dough are leaking out of truffles where I didn't cover the dough completely. Unsightly, but didn't ruin the flavor. Store the good ones in an airtight container in fridge for up to 1 week.
Keep all the imperfect ones for yourself.
You have been warned.
Have you ever happend upon a recipe that stops you in your tracks? That looks so delicious you think the world will end unless you make it right away? That's exactly how I felt merely by this truffle's name, mentioned in a Facebook friends post. I begged for the link (politely asked, really, but it's more dramatic this way), brought it up on-screen, then started pulling out ingredients from the fridge and pantry.
O. M. G!!!!! This, Dear Reader, is The World's Best Truffle! More like cookie dough ice cream bon-bons, but not as cold. It is essentially the ingredients for a chocolate chip cookie,but without the baking and without the eggs. Go ahead! Lick the bowl! No chance of salmonella with these babies!
The original recipe says the yield is 3-4 dozen. I made the truffles just shy of 1 inch, because they can get relatively large after the chocolate dip. As a result, I got a very un-shy 80 truffles!
You can make this parve/vegan by swapping in margarine, soy/almond milk and non-dairy chocolate. I have yet to find a parve melting chocolate, but mixing a bit of solid shortening in with chocolate chips gives you a decent substitute without having to go through the steps of tempering chocolate, something I haven't yet got the hang of yet.
One more thing -- the original calls for baking soda. I'm not sure why it is needed because there doesn't seem to really need it. If someone knows, please let me know why in the comments. I added it just in case, but next time I plan to omit it.
All right, enough with the intro, let's get not-cooking!
Chocolate Chip Cookie Dough Truffles
from: Love and Olive Oil
Yield: 4-6 dozen, depending upon truffle size
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup milk
1 tsp. vanilla
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup semi-sweet chocolate chips (regular or mini)
1 (14 oz) bag dark melting chocolate
or
2 cups semi-sweet chocolate chips
1 Tbl. shortening
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Ignore the melted butter in the photo. I was so impatient to soften up the butter that I may have over-nuked it a tad. Didn't hurt the end-result any. Add milk and vanilla; beat another 30 seconds or so at medium speed.
Scrape down the sides as necessary. Those little brown bits you see are lumps of brown sugar that refused to pulverize. They eventually softened up and incorporated as the recipe continued.
Whisk together flour, baking soda and salt. White on white on white. Just trust me that all 3 ingredients are mixed together here. Have I ever lied to you
Add dry ingredients to butter mixture; beat on low speed until barely incorporated (a few specks of flour is fine). Stir in chocolate chips.
Cover and chill (the dough, you are optional) for 1 hour minimum, to allow dough to firm up and be easier to handle.
Wet your hands with cold water (repeat wetting your hands as necessary), then roll dough into balls. I like to make them just almost 1 inch in diameter (because they will become much larger when coated) and arrange on a baking sheet lined with waxed paper. Succumb to the inevitable and sample one. You know you want to. Place baking sheet in freezer for 30 minutes minimum so that they will hold up during the dipping process.
Melt the melting chocolate according to package directions (or nuke the chocolate chips with the shortening in the microwave, stirring every 30 second), until chocolate is completely melted.
Dip cookie dough balls into melted chocolate to cover. I created the above dipping tool by breaking off the middle tines of a plastic fork. Quickly turn the ball to coat completely. This step is very important as you will see later.
Tap on side of bowl to remove excess coating.
Place on another waxed paper-lined baking sheets (because the truffles now take up more room they might not all fit on the original sheet).
Chill on baking sheet until chocolate is set. Bits of dough are leaking out of truffles where I didn't cover the dough completely. Unsightly, but didn't ruin the flavor. Store the good ones in an airtight container in fridge for up to 1 week.
Keep all the imperfect ones for yourself.
Comments on the original recipe indicate that the baking soda gives them a bit more of that "raw dough" flavor. These look amazing (dare I say "amazeballs?") and I can't wait to try them!
ReplyDeleteSamantha, thanks for letting me know about the baking soda, I somehow missed that little tip.
ReplyDeleteWow, those do look amazing. I'll have to give them a go for the family soon. Thanks for sharing the recipe and the step-by-step photos.
ReplyDeleteThose little bites would be one dangerous temptation for me. I'd want to eat them all in one go. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your bites up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-20.html
ReplyDeleteMmm... I can see I'm not the only cookie dough lover around! I bet these would be even better stashed in the freezer, especially on a hot summer day.
ReplyDelete