CHOCOLATE CHIP COOKIE DOUGH TRUFFLES: National Chocolate Chip Cookie Dough Day

I love chocolate chip cookie dough.  And, since today is National Chocolate Chip Cookie Dough Day, here's a great recipe for Chocolate Chip Cookie Dough Truffles. This will be an easy favorite--and it doesn't use raw eggs, so no worries!

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Ingredients
1/3 cup unsalted (aka sweet) butter, softened
1/3 cup brown sugar
2 1/2 tsp pure vanilla
1 cup all-purpose flour
1 cup milk chocolate chips
2 cups semi-sweet chocolate chips
Sea salt

Directions
Line baking sheet with wax paper or parchment.
In bowl mix together butter, sugar and vanilla. Add flour and mix until just combined. Fold in milk chocolate chips.
Make one inch balls with dough and place on baking sheet. Freeze for about 30 minutes.
When dough is firm, melt semi-sweet chocolate chips in microwave or top of double boiler.
Dip cookie dough in chocolate with fork, two spoons or dipping tool.
Tap off excess chocolate.
Put back on lined baking sheet. Sprinkle with sea salt.
Put back in freezer to harden.
Store in refrigerator.

Chocolate Chip Cookie Dough Truffles

I love chocolate chip cookie dough. And, for me, a great way of eating cookie dough is in a truffle. I love Chocolate Chip Cookie Dough Truffles. There are many recipes out there and I've posted a few before, but here's an easy favorite--and it doesn't use raw eggs, so no worries!

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Ingredients
1/3 cup sweet butter, softened
1/3 cup brown sugar
2 1/2 tsp vanilla
1 cup all-purpose flour
1 cup milk chocolate chips
2 cups semi-sweet chocolate chips or chopped dark chocolate (for dipping)
Sea salt

Directions
Line baking sheet with wax paper or parchment.
In bowl mix together butter, sugar and vanilla. Add flour and mix until just combined. Fold in milk chocolate chips.
Make one inch balls with dough and place on baking sheet. Freeze for about 30 minutes.
When dough is firm, melt semi-sweet chocolate chips in microwave or top of double boiler.
Dip cookie dough in chocolate with fork, two spoons or dipping tool.
Tap off excess chocolate.
Put back on lined baking sheet. Sprinkle with sea salt.
Put back in freezer to harden.
Store in refrigerator.

Chocolate Chip Cookie Dough Truffles

Kristin King of the Norfolk Cooking Examiner has a holiday dessert after my heart. Chocolate Chip Cookie Dough Truffles. What's so unique about these truffles is that they're easy, delicious, no bake and safe. I reported about the recall of raw cookie dough a few months ago, but that was more to do with processed refrigerator cookie dough. This recipe substitutes condensed milk for raw eggs, so it's definitely safe. Kristin King has a video on the Norfolk Cooking Examiner site. Always fun to watch.

Chocolate Chip Cookie Dough Truffles (adapted from original recipe)

1 stick unsalted butter, room temperature
1 cup light brown sugar
1 ½ tsp vanilla extract
1/8 tsp salt
2 cups flour
14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips, crushed into small chunks (highest quality organic fair-trade)

2 cups 60% bittersweet chocolate chips or broken chunks (small) of a good dark chocolate you
2 tsp shortening

Using a mixer, beat the butter and brown sugar together until fluffy; about 2 minutes. Add the vanilla, salt and flour; mix well. With the mixer on low, add the condensed milk until the batter is thoroughly combined. Fold in the chocolate chips.

Refrigerate this mixture for at least 15 minutes before working with it.

Using a tablespoon, shape into evenly sized balls and place on a wax paper lined baking sheet. If the dough is sticky, coat your hands with either flour or cooking spray. Loosely cover with plastic wrap and refrigerate the balls for 3 hours, or up to overnight.

To make the chocolate coating, combine chocolate and shortening in a microwavable bowl. Microwave on high in 30 second intervals until the mixture is melted and smooth. Using a toothpick or fork, dip the dough balls in the chocolate to coat. Drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet. Once all the truffles are coated, refrigerate until firm; about 30 minutes.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Perfect for the holidays!

Recipe makes about 42- 1" truffles.

Photo: Norfolk Examiner. Kristin King