Let’s all just say it together. Wow.
I know my photos don’t do these glorious little orbs of chocolate-chip cookie dough dipped in semi-sweet dark chocolate but trust me when I tell you that you need to make these.
If you aren’t a big cook or baker, well, even you have no excuse because you won’t have to open your oven to make them.
When I saw them on Love and Olive Oil I knew that I had no choice but to buy the ingredients the next day, because, well. I love anything chocolate chip and I love eating cookie dough.
Yes, I sure did just admit that on public forum. Now, does anyone want to venture to guess why I don’t have a boyfriend?
The cookie dough itself is egg-free and potentially dairy free.
If you want to get all vegan (I’m looking at you, Rachel) you can find dairy-free chocolate chips to use in the truffles and as coating. I used store-brand miniature chocolate chips but had Ghirardelli semisweet chocolate chips, which I melted and used for dipping.
I ate a few too. I’m not ashamed.
- 2½ cups all purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (2 sticks) butter or margarine, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- ⅓ cup milk or soy milk
- 1 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate candy coating (Wilton's)
- Beat butter and sugars and in 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 freezer and let chill for 30 minutes.
- Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).