What is it about girls and cookie dough? When my husband buys ice cream, he gets complicated ice cream, stuff with coconut or peanut butter swirls or mixed up stuff that goes on a banana split. I’m a simple girl. When I buy ice cream, I pretty much always come home with cookies and cream or cookie dough.

And I don’t think I’m alone.

Off the top of my head, I think I can name 5 girl friends who have talked about wanting/needing/eating chocolate chip cookie dough in the last month. I can also think of exactly 0 guy friends who have publicly wanted/needed/ate chocolate chip cookie dough in the last month.

We ladies love our cookie dough.

But you guys also know I have egg issues (and especially uncooked egg issues). You know how it’s super cool right now to raise chickens? Yeah, I will never be that cool. There is no way in HECK that I am ever raising my own chickens or eating their eggs, not because it isn’t a cool/green/tasty thing to do, but because of reasons I can’t even talk about without getting the heebie jeebies in my fingertips. So yeah, when I’m faced with a bowl full of chocolate chip cookie dough, I’m so torn between my base instincts to lick the beaters and to sterilize the evil egg germs from my fingers and my kitchen.

Enter: Chocolate Chip Cookie Dough Truffles. Wait…Eggless Chocolate Chip Cookie Dough Truffles. Everything is right in my world again.

You’ll need brown sugar, butter, vanilla, flour, sweetened condensed milk, and mini chocolate chips.

In a large bowl or the bowl of your stand mixer, combine the butter and brown sugar.

Cream together the butter and brown sugar until combined. Add the vanilla and mix until combined. Alternately add the sweetened condensed milk and the flour and mix until combined. Add the chocolate chips.

Chill the dough for 1 hour.

Also. You know how we’re always telling you to lightly spoon the flour into the measuring cups? Yeah, you’re excused from that this time around. Just scoop it. Don’t go and pack it in there or anything, but this recipe needs a little extra flour, so live on the edge. Things are getting wild at Our Best Bites.

Using a 1 1/2 teaspoon cookie scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet. Resist the temptation to use a larger cookie scoop–this are little delicious nuggets of richness and the truffles made from the larger cookie scoop are just too much.

Place the cookie sheet in the freezer and freeze for 1 hour.

In a medium microwave-safe bowl, combine 2 12-ounce bags of chocolate and 1/4 cup coconut oil (you can also use another vegetable oil, but coconut oil will firm up faster).

Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth. Dip the frozen cookie dough balls in the chocolate.

You’ll have to kind of figure out what works for you. I stuck mine with a toothpick and dipped/twirled and then used a small rubber spatula to drizzle the chocolate where I couldn’t dip it. I also dropped the cookie dough in there and moved it around with the spatula and then stuck it with the toothpick to pull it out and shake off the excess chocolate. The good/bad news is that you have well over 100 truffles to practice on, so if one method doesn’t work, you’ve got plenty of opportunities to figure out which one will…

If desired, drizzle leftover chocolate over the truffles. And by “if desired,” I mean, “When you feel sad and mad that your truffles aren’t perfectly pretty.” Because a little drizzled chocolate goes a long way to cover up the ugly spots.

These are best served cold. And, like I said, this recipe makes a LOT.

**Remember our new cook book that’s coming out NEXT week??  (I know, we’ve only mentioned it 7 thousand times…)  Our friend Ashley, from Make It and Love It posted a review today and is giving away TWO copies.  Hurry over and enter!

And those of you in the Salt Lake City area, don’t forget- you’re invited to our Launch Party next week!







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