Chocolate chip cookie dough truffles

By | 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…


3 Comments

Malka on November 13, 2011 at 7:52 pm.

wow!

Reply

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.

Reply

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… :)

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