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Ok, so I believe that there are two types of people in this world- The Burnt People and The Raw People. Now before you get all huffy allow me to explain. You know those people who like the crusts of bread, dry chicken and black hot dogs? Allow me to introduce to you.....The Burnt People. Now there is another person I'd like you to meet. This lovely person likes to eat the middle of the brownies. No, not the middle of the first row, the actual middle piece, smack in the middle of the pan! ( Yes you! I am talking about you! You know who you are...) They also like the inside of the bread ( or better yet, doughy bread), practically raw steaks and of course, cookie dough. Behold.............The Raw People. I have this theory that the world was created like this to make sure there was some sort of balance, to ensure that no cookie goes uneaten, but I digress. Sooo, have you guessed whats in those yummy looking chocolates yet? As a proud member of the Raw People, I am quite proud to present to you
( bum bum da dum )........
Chocolate Chip Cookie Dough Truffles!
salmonella free of course.
And now, without further ado, the recipe:
Chocolate Chip Cookie Dough Truffles
2 3/4 cups All-purpose Flour
1 1/2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter Or Margarine, Room Temperature
¾ cups Sugar
¾ cups Packed Brown Sugar
1 teaspoon Vanilla
⅓ cups Milk Or Soy Milk
1 cup Mini Semi-sweet Chocolate Chips
14 ounces baking chocolate
2 3/4 cups All-purpose Flour
1 1/2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter Or Margarine, Room Temperature
¾ cups Sugar
¾ cups Packed Brown Sugar
1 teaspoon Vanilla
⅓ cups Milk Or Soy Milk
1 cup Mini Semi-sweet Chocolate Chips
14 ounces baking chocolate
3 tablespoons oil
Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.
Melt chocolate and oil in the microwave, stirring every 30 seconds, until smooth. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap fork on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Store in refrigerator or freezer, in an airtight container for up to 1 week. Although I haven't tried it yet, I have a sneaking suspicion that these would taste awesome cut into chunks, and mixed into vanilla ice cream.
I must try this! Do u think i could substitute oil for the margarine?
ReplyDeleteYour probably can, I would start with less oil than margarine though. You would probably have to do it like trial and error- add a little flour. If it gets too thick though,add milk, not oil- otherwise it will probably get greasy. And also make sure they are chilled thoroughly before dipping- they probably wont be as firm as the dough with margarine. BTW, its good I have a blog, otherwise we might forget that we know each other!
ReplyDeletethis sounds soooo incredibly delicious, my mouth is watering looking at this picture. Guess i'm a raw person :)
ReplyDeleteCan a person waffle from raw to burnt and back again? I like the brownies on the edge of the pan, but the truffles look delish! And the ice cream thing...gonna have to try that!
ReplyDeleteyummm these look way too good
ReplyDeleteI am a total raw person. Those look delicious!
ReplyDeleteI found you on Photograzing and I'm so glad I did! First, I'm a Raw person, through and through. Second, I'm thrilled you posted this! Just a few days ago I was thinking about how to do this very thing, and now I don't have to figure it out! Thanks!! :)
ReplyDeleteOkay, you have me again. I am about to become your blog's best friend for these cookie dough recipes alone. Cookie dough has been my favorite ice cream flavor since I was a little girl, but almost 2 years after making aliyah, I'd just about come to terms with the fact that no one seems to carry it here.
ReplyDeleteThis will be so much better than the store-bought version. I might even make this tomorrow for absolutely no reason at all.
Thanks for posting!
Hey Tali, thanks for all of your kind comments :) Welcome aboard! I just checked out your blog, and I can't wait to try out some of your delicious looking recipes!
ReplyDeleteTried these tonight with plans to serve for dessert (with fruit) on Shabbos lunch. My husband taste-tested and assures me they're terrific. If I have time, I'll make vanilla ice cream to go with. If not...well, it isn't really ice cream weather, anyway. :)
ReplyDeleteThese look absolutely divine! Sadly I am at work so cannot make them the now but when I get a spare minute I am going to have steal this recipe if that is okay :) they look as delicious as cake pops! Also I think I may be one of the raw people :D
ReplyDeleteI just made these with 1/2 cup margarine and 1/4 cup oil and they came out fantastic
ReplyDeletedo you think these will keep in the freezer for 2 weeks?
ReplyDeleteYep, just make sure they are in an airtight container so they don't get freezer burnt.
ReplyDelete