Guess what's in the truffle...

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

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.