Welcome back to Cookie Monday! Enjoy this week’s installment:
I hope I’m not alone when I say that the best part about making a batch of chocolate chip cookies is not the freshly baked cookies but rather the bowl of cookie dough. It’s rich, buttery, full of chocolate chips, and will never, ever burn your tongue. This is why I’m so glad we have a tradition of making chocolate chip cookie dough whenever we see our good family friends, Bob, Barb, Adam, and Alina. We may live on opposite sides of the country, but we are so fortunate to be able to see them almost every year through various trips and visits. Adam, Alina, Aidan, and I (apparently mom and dad missed out on the “A” name for me) have managed to whip up cookie dough in Vermont, California, and Hawaii and we have so many fun memories of eating cookie dough, whether it was at night on a boat in Hawaii or at our dinner tables.
When Bob and Barb came to visit this past weekend, I knew I had to make cookie dough when they came over for dinner. Most of the dough was enjoyed as is in bite-sized balls, but some of the cookie dough was made into small truffle-like confections with plenty of melted chocolate, while others were partially dipped in some dark chocolate. To me, cookie dough is not just a delicious treat but also a special tradition and eating it means we are surrounded by some of our very best friends who know a good dessert when they see one.
Chocolate Chip Cookie Dough Truffles
Makes about 4 dozen
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar
1 teaspoon vanilla
1/3 cup milk
½ teaspoon table salt
2 ½ cups all-purpose flour
2 cups semi-sweet chocolate chips
12 oz. dark chocolate, finely chopped
- In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes. Add the vanilla and milk and mix on medium speed until well combined. Add in the salt and flour and mix on low speed until just combined, then mix in the chocolate chips on low speed. Transfer the dough to the refrigerator and let chill for at least 1 hour to make it easier to form the truffles.
- Once the dough has chilled, melt 8 oz. of the dark chocolate in a metal or glass bowl set over a pan of simmering water until smooth and melted, stirring frequently. Take the bowl off the heat and stir in the remaining 4 oz chopped chocolate and stir gently until fully melted.
To form the truffles, you have two options:
- Either: Spoon a teaspoon of chocolate into a small cupcake wrapper and place a small ball of cookie dough on top of the chocolate and cover with more chocolate,
- Or: roll the cookie dough into bite sized balls, place a toothpick in the top of each, then dip the bottoms of the truffles into the melted chocolate.
- Let the truffles set on parchment paper or greased aluminum foil for 45-60 minutes, then serve. If it will be longer than 2 hours before you serve the truffles, store them in the refrigerator until ready to serve.