I forgot to mention the chocolate chip cookie dough truffles. (Yes, I did contribute to the potluck!)
On Friday night my 13 year old niece, Emily, came over to hang. To sit on the kitchen counter and talk about soccer tryouts (the provincial team! so proud) and boys, mostly. She wanted to bake. Often we make buns, but it was getting late, so chocolate chip cookies were decided on. For the dough, mostly. As we mixed and gabbed she decided to melt some chocolate chips and dip small pretzels into it, like those chocolate dipped pretzels you buy at the store. We sprinkled coarse salt on some, which wasn’t really necessary since the pretzels were covered with crunchy salt to begin with.
We were eating the dough, commenting on its vast superiority to baked cookies themselves, and then decided to chill rolled balls and DIP THEM IN CHOCOLATE. The result, of course, is a crisp chocolate shell with soft cookie dough inside. Hello, my love.
Also? You don’t have to heat up the kitchen. Which I’m happy to report is starting to be an issue.
We managed to save some for the potluck. They went quickly.
You could of course use any cookie dough for these. We used chocolate chip cookie dough – more or less the one on the back of the Chipits bag.
Chocolate Chip Cookie Dough Truffles
You don’t need to add baking soda, since these won’t be going into the oven – if you’re going to bake them, add 1 tsp. baking soda to the flour.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
3 cups semi-sweet chocolate chips, divided
In a large bowl, beat the butter and sugars for a minute or two, until fluffy; add the eggs and vanilla and beat again. Add the flour and salt and beat until almost combined; add half the chocolate chips and beat on low speed or stir just until blended.
Shape the dough into large marble-sized balls and place them on an ungreased baking sheet, then refrigerate or freeze until firm.
Melt the rest of the chocolate chips in a bowl in the microwave, or a small pot over low heat on the stovetop (careful it doesn’t burn!) – dip the balls of dough, using a fork if you want to coat them completely. Set them on a sheet of parchment or foil and let sit (or refrigerate) until firm.