Chocolate Chip Cookie Dough Truffles

  Hello all :) Sorry I am not posting quite as regularly as I would like, I have had lots of little bits n bobs going on now I have moved house (as well as a little bit of celebrating/chilling time too!) so it seems to take forever to just complete one post. Had a busyish couple of weeks, my graduation ball being one event which, despite the fact it was mainly a fairground outside in rather windy-rainy weather, was lovely! 

 I have made a couple of things since the rather gorgeous Oreo Cheesecake, but due to the camera dropping incident and the fact my phone camera struggles in the low-light conditions of late I didn't have anything decent I could show you. One of these bakes was a divine chocolate-coconut concoction which I can't wait to make again to show you, it was amazing!

So on to todays recipe :) My other half mentioned a long time ago that one of his favourite Ben and Jerry's ice cream flavours is Half Baked which has chunks of cookie dough throughout. In typical me style I latched on to this and the fact it meant he simply must love all things cookie dough, which talking to him later he basically looked at me puzzled and said 'I have no idea if I like cookie dough..is it a flavour..or a thing..or what?' Ah, I have much to teach him (as far is baking is concerned anyway, he's too intelligent for his own good on every other topic!)

These little truffles were so much more popular than I expected. Cookie dough treats are not incredibly common here in the UK as far as I know, so I wasn't sure how well they would go down with my friends...I really didn't need to worry about that! After trying my first truffle my initial thoughts were..nice but nothing special, then I tried another, then I started craving them, and then I found I was eating 6 with ease and only a little regret for the waistline. I wouldn't hesitate to make these again for a party buffet or just for a quick treat if I know friends are coming over.

 

 

 

 

 

 

I would definitely recommend taking the time to coat these lovely little truffles in candy/chocolate coating. Despite it being a slight learning curve due to never making truffles of any kind before, let alone the coated variety, it wasn't too hard to do once I found a method that suited me and the crisp shell complimented the soft, chocolate chip studded inside perfectly, with a number of people commenting on the fact it in a way balanced the sweetness of the cookie dough. These treats are best served straight from the refrigerator in my opinion, but if this is not possible then it is another reason the dipped variety won overall as it meant the truffles held their shape and were not sticky to the touch when at room temperature. 

But most importantly these are delicious, addictive, fun and utterly loveable. So enjoyably easy to make and impressive to look at, they will go down a storm with your friends and family. Don't hesitate to give them a chance :)

Chocolate Chip Cookie Dough Truffles

Adapted from both Cooking Classy and Bakerella

Makes around 35 - 40 truffles

1/2 cup (1 stick, 4oz) unsalted butter, room temperature

3/4 cup (114g) packed light brown sugar

1/3 cup (66g) granulated/caster sugar

2 1/2 Tbsp milk (N.1)

1 tsp vanilla extract

1 1/2 cups (215g) all-purpose flour

1/4 tsp salt

1/2 cup (90g) mini chocolate chips (N.2)

chocolate candy/cake coating (250-300g), or melted chocolate to drizzle (30g), optional

In a large mixing bowl beat together the butter and sugars until light and fluffy, about 3 minutes

Stir in the milk and vanilla

Mix in the flour and salt until combined

Stir in the chocolate chips

Refrigerate dough for at least 30 minutes

Roll dough into 1-inch balls and place on a wax paper lined baking sheet

(If drizzling the truffles with chocolate do so now, see Cooking Classy for more in depth instructions)

To coat the truffles place the dough balls in the freezer for at least 15 minutes

Melt the chocolate coating by following the instructions on the back of the packet, mine took about 1 minute in the microwave

Have one or more baking sheets lined with wax paper ready

Remove about 5 balls from the freezer at a time

Doing one truffle at a time place the ball on top, as near to the end as possible, of a fork and lower into the melted chocolate

Use a small spoon to help coat the truffle completely (N.3)

Lift the fork/dough ball up and tap the fork on the side of the bowl a few times, then scrape the bottom of the fork on the side of the bowl to remove excess coating

Position the fork over the wax paper and use the teaspoon behind the truffle to help slide it onto the paper

Leave to set at room temperature and store truffles in an air tight container in the refrigerator for up to a week

Notes

(1) Can be substituted for 2 -3 Tbsp heavy/double cream

(2) I used 1/4 cup dark chocolate chips and 1/4 cup milk chocolate chips. I also did not have mini chocolate chips so chopped regular chips to 1/2 - 1/3 of their original size

(3) As the dough balls are very cold the melted chocolate sets pretty quickly so work relatively fast for smooth results

       Handy dandy printable :)