What I Am Yearning For
One of my favorite Sesame Street characters has always been Cookie Monster. How cool is his life that he gets to sit around and eat cookies all day long?!? I may not spend my days in quite the same way Cookie Monster does, but I have been known to eat cookies at times of the day that cause some people to raise an eyebrow, or two.
For all the cookies that I bake I do not, as a general rule, eat the dough raw. I know the odds of getting Salmonella poisoning are very slim, but that little irritating voice in the back of my mind (or my stomach that loves food way too much to tolerate such a disturbing annoyance), always seems to take over.
My mother on the other hand is lucky to have any cookies to bake as she eats nearly the entire batch of raw dough. It makes me a bit queasy, but she never gets sick, so who am I to complain?
I must admit, though, that if I were to give in to temptation, it would be to eat a little piece of chocolate chip cookie dough. I just love the taste of it and every so often, I just don’t seem to have the patience to wait for the cookies to bake.
I decided I needed a solution to my Salmonella fear and was very excited to come up with the following: Chocolate Chip Cookie Dough Truffles. The filling for the truffles tastes exactly like the chocolate chip cookie dough I make, minus the eggs. This allows me to forget about my Salmonella phobia. Yippy!
Freezing the scooped cookie dough is what enables me to dip them into warm chocolate. If not, then the dough would melt and I would not be able to enjoy deliciously deep, dark, chocolate covered Chocolate Chip Cookie Dough Truffles. Now that would be a real shame.
I think even Cookie Monster would change his tune to say, “Me want Chocolate Chip Cookie Dough Truffles”. One thing is for sure, this recipe has me yearning for more.
| Chocolate Chip Cookie Dough Truffles | | Print |
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1¼ cups plus 3¼ cups semisweet or bittersweet chocolate chips
- For the chocolate chip cookie dough truffles:
- Line a baking sheet with parchment paper and set aside.
- Combine the butter, brown sugar and sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in vanilla and then the flour. Lastly, blend in 1¼ cups chocolate chips.
- Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough onto the prepared pan. Freeze for at least 30 minutes before dipping the scooped dough into chocolate.
- Melt the remaining 3¼ cups chocolate chips. Dip the frozen cookie dough scoops, one at a time, into the chocolate. Cover with chocolate and use a fork to transfer the truffles back to the parchment lined pan. Freeze until the chocolate is set. Transfer the truffles to a plastic freezer bag and store in the freezer until needed.
- Betsy's tidbit:
- The amount of chocolate needed for dipping the truffles will vary, depending on how thickly you coat the filling.
