Chocolate Chip Cookie Dough Truffles

Who doesn't love sticking their finger or spoon into the cookie dough bowl and sneaking a taste for themselves? We've all done it, raw eggs and everything. And I don't know about you, but I never regret it one bit. So naturally when delightful and cute little tidbits like these came into my view I figured there was no way these wouldn't turn out as good as imagined. And they sure did. I took them to a social function and several adults (and of course children) came and told me they loved them. Sign of a good recipe I'd say.

Little balls of delicious "cookie" dough (no raw eggs in sight) are drenched in chocolate and sprinkled with tasty little mini-chips. Serve them straight from the refrigerator with a tall glass of cool milk just like you would a baked chocolate chip cookie. Try to go easy on the intake, they're extremely rich. One goes a long way, but why not go even farther? ;0)

Chocolate Chip Cookie Dough Truffles

{Recipe from Annies Eats via Mels Kitchen Cafe with a few suggested changes from moi}

8 T butter at room temp

3/4 cup light brown sugar, packed

2 1/4 cup flour

1 (14oz.) can sweetened and condensed milk

1 t vanilla extract

1/2 cup mini chocolate chips

optional: finely chopped nuts such as walnuts (my suggested addition, followed recipe as is first time will be adding these next time, I think they need the extra something to chew on!)

1 1/2 lbs melting chocolate (i used good quality semi-sweet chips, but will use milk chips next time as they are my preference)

Mini chips for garnish

Combine butter and brown sugar in mixer bowl and beat until light and fluffy, about 2 minutes. Add flour, sweetened and condensed milk, and vanilla; beat till well incorporated. Stir in mini chocolate chips and optional nuts. Cover with plastic wrap and refrigerate till mixture is firm enough to easily shape into balls.

Shape chilled cookie dough into 3/4-1 inch balls, I recommend erring on the small side as they are very rich. Place formed balls onto cookie sheet lined with wax paper, cover loosely, and freeze until firm. 1-2 hours.

When ready to finish truffles, melt 1 1/2 pounds (1 bag of choco chips is good) using in a bowl placed over a pot of simmering water, the double boiler method. Dip each dough ball in melted chocolate, removing excess and place back on wax paper lined cookie sheet. Quickly sprinkle each truffle with mini-chips before chocolate sets. Store finished truffles in fridge until ready to serve. Could also make in advance and freeze for longer term storage.

Tip: Use a bamboo skewer to dip. Spear each dough ball with skewer, stir around in chocolate to coat and use another skewer to gently "shave" off excess chocolate (especially around the bottom) before placing on cookie sheet.