I think it is safe to say that most of us have eaten our fair share of raw cookie dough. When I was a kid, my mother would purchase cookie dough balls from our school Market Day program. I think I ate more dough balls than freshly baked cookies:) However, with the safety issues of raw egg consumption, recipes have been created for us to have our raw cookie dough and eat it too. The only way to make it better is to cover it in chocolate--yum!
Many recipes for cookie dough truffles call for sweetened condensed milk. I don't use that in my actual cookie dough, so I use David Lebovitz's recipe for cookie dough. David's recipe is just butter, sugar, vanilla, flour, and of course, chocolate chips. Now, THAT is cookie dough. His recipe calls for melted butter, but I like to cream the butter and sugar together to achieve that cookie dough texture. Shaped, rolled, chilled, and then dipped in milk chocolate--it is raw cookie dough dressed for the grand ball.
Valentine's Day is just around the corner, so I decided to change up the usual truffle shape this year. I found these adorable little plastic heart-shaped boxes at the craft store and I thought about how perfect they would be for my children to give as Valentines to their friends and teachers with a heart-shaped cookie dough truffle nestled inside. I used a Wilton silicone mini-heart mold to get the shape. Once frozen in the mold, they were easily removed. Decorated with some candy heart sprinkles, it is a fun and tasty way to say "I love you", not just for Valentines, but for any day of the year.
Chocolate Chip Cookie Dough Truffles
makes 3 dozen
8 ounces (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
1 cup mini semisweet chocolate chips, plus extra for garnish
3/4 cup unbleached all-purpose flour
pinch of kosher salt
12 ounces milk or dark chocolate, chopped
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla, add the flour and salt and beat until combined. Using a rubber spatula, fold in the mini chips.
Using a 1/2 ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet. Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours. Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.
Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave. Stir until smooth. Remove a few frozen dough balls from the freezer. Pierce the dough ball with a toothpick and dip in the melted chocolate to coat. Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet. Continue with remaining dough balls. The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Enjoy!
Source: Idea from Taste of Home and Paula Deen, Chocolate Chip Cookie Dough adapted from The Perfect Scoop, mini-chocolate chip garnish idea from Chocolate and Carrots, cute little heart shaped truffle from The Galley Gourmet