Chocolate chip cookie dough truffles
By Tali Simon | November 13, 2011
I just have to tell you about the dessert we had on Shabbos: chocolate chip cookie dough truffles! How much fun is that?
The other thing I have to tell you is that the recipe produced about 65 pretty little truffle things…and I just ate the last one. (My husband always saves me the last piece/last slice/last bite. I’m a lucky girl, I know.)
So the other 64? Honestly, I can’t believe they’re all gone. I mean, I know they’re bite-sized. And I know we had guests for Shabbos lunch. But…still. You can’t blame everything on the guests, now can you?
Back in the olden days, when I lived in the States and ate Haagen Dazs ice cream, chocolate chip cookie dough was my absolute favorite. I’m the kind of person who likes to try everything on a menu, but I could never resist that cookie dough ice cream.
For some reason, Israel hasn’t really caught on to the cookie dough trend. You can get it via Ben & Jerry’s (if you’re okay with chalav stam), but the Israeli ice cream shops just don’t stock it. It’s beyond me.
So I more or less accepted that this aliyah of mine meant having to give up cookie dough ice cream. Well, apparently not. Thank you, Cant.Stop.Baking.
Now if only we’d saved some truffles for my next batch of ice cream…
Ingredients Directions 1. Beat butter and sugars in a large bowl, using an electric mixer on medium speed, until light and fluffy. Add vanilla and milk and beat again. 2. Stir in flours, baking soda, salt, and oil (the larger quantity) and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. 3. Cover and chill dough for 1 hour. 4. Form dough into 1-inch balls (or you can try shaping them into cubes — most of mine held pretty well) and place on a baking sheet lined with parchment paper. Put in the freezer for 30 minutes. 5. Melt chocolate and 3 Tbsp oil in a heatproof glass bowl over a simmering pot of water. When chocolate is completely smooth, dip cookie dough pieces into it, one at a time, to fully coat. You can use a fork, slotted spoon, or dipping tool to remove them from the chocolate. Return each piece to the baking sheets and freeze until set. 6. Store in an airtight container in the freezer for up to one week. (Good luck with that.)
Adapted from Cant.Stop.Baking
Yield: About 65 truffles
3 Comments
Malka on November 13, 2011 at 7:52 pm.
wow!
Laura on November 17, 2011 at 9:17 pm.
I like how you used oil instead of margarine and whole wheat. Nice. When I made this kind of truffle, I went with the transfat free margarine, but it is nice to know it works with oil.
I used the mini espresso chips and liked the little burst of coffee flavor.
Tali Simon on November 18, 2011 at 2:55 pm.
Now THAT’S what I call a grown-up dessert! But I don’t think my makolet carries espresso chips…