Chocolate Chip Cookie Dough Truffles - Oh My!

Yes, oh my!  I don't know why I am tempting myself making these trying to get back into a bathing suit and all.  Maybe this will have to be the year of the loose one piece....do they make bathing suits with empire waistlines?

The cookie dough itself is egg-free, and could be dairy-free if you substitute soy milk for regular.  So simple to make, I did it this morning.  If you don't like my recipe, you can use your own chocolate-chip cookie recipe swapping out the eggs for a little milk. 

hmmmm.....I may have to try peanut butter cookies next.

Have a great day!

Chocolate Chip Cookie Dough Truffles

1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk (or soy)
2 1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
a full 1/2 cup PLUS 1 bag mini semi-sweet chocolate chips (keep separate)

sea salt
 

Beat butter and sugars in large bowl until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt, and mix by hand until incorporated. Stir in 1/2 cup chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Place the full bag of chocolate chips in microwave safe bowl and microwave, stirring at 30 second intervals until melted.  Dip cookie balls into melted chocolate to cover.  I used a fork for dipping, whatever you are comfortable with. Return coated balls to waxed paper-lined baking sheets and sprinkle with a little sea salt after making about 4 or 5, before the chocolate sets (and it sets fast).  Chill until set, then store, chilled, in an airtight container for up to 1 week.  This makes approximately 60 truffles.