Okay, these aren't real truffles, I suppose, as there's no chocolate ganache center, but "truffles" just sounds so much fancier than "cookie balls" or "chocolates", doesn't it? So truffles they are.
Whatever you call them, all I can say is WOW! They are absolutely amazing and it's yet another recipe that I've had bookmarked for a few years and have just gotten around to making.
I admit to having doubts while I was making them though. When I was making the cookie dough filling, I tried a bite after all the ingredients were mixed together and I was SO disappointed. All I could taste was sweetened condensed milk. It tasted nothing like cookie dough. I was completely discouraged. I thought there was no way we were ever going to be able to eat them. Nevertheless, I forged ahead, certain they were going to all end up in the garbage. Thankfully, I was wrong.
After completing the recipe and letting them chill, etc., they're perfect! The filling really does taste like chocolate chip cookie dough. So if you do try a taste of the cookie dough before rolling it and dipping it etc., and you're not a fan, please don't worry. It will taste fine when the truffles are all done, I promise.
I didn't make any changes to the recipe except I left out the walnuts, and I coated my cookie balls in semi-sweet chocolate, as I happened to have a couple of boxes of Baker's semi-sweet chocolate squares in the cupboard. Don't use chocolate chips. Chocolate chips have a lower cocoa butter content than regular chocolate to help them keep their shape in baking. This affects their ability to melt. The Baker's chocolate squares worked perfectly though, or you can obviously use the chocolate bark candy coating as suggested in the recipe.
I highly suggest chilling the dough for a few hours before making the dough into balls too. I did and had a much easier time rolling the dough. Also, before coating them in the chocolate, I froze the cookie balls for a few hours. I read too many reviews where people had problems with the dough "melting" once it hit the warm chocolate so I decided better to be safe than sorry. I had no problems whatsoever, and I do suggest popping the cookie balls into the freezer a few hours before coating them in the chocolate as it will make it easier.
I can't recommend these wonderful treats enough. They're at the top of my "Favourites" list and I'll be making them again and again.
Enjoy!
Chocolate Chip Cookie Dough Truffles
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1/2 cup butter, softened (1 stick)
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped walnuts (I didn't add)
1 1/2 pounds chocolate bark candy coating, coarsely chopped and melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and walnuts, if using, mixing well. Shape into 1-inch balls (see Note). Place on waxed paper; chill 2 hours.
NOTE: I highly suggest chilling the cookie dough for about 2 hours before rolling it into balls. It will make it much easier. Work quickly before the dough has a chance to warm up too much.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
NOTE: Before coating the cookie balls in the chocolate, I froze them for a few hours and it made coating them easier.
Makes about 60 cookie balls.
Source: Taste of Home
Per Serving (2 truffles)
Calories 240
Fat 12 g
Saturated Fat 8 g
Cholesterol 12 mg
Sodium 46 mg
Carbohydrate 33 g
Fiber 1 g
Protein 3 g
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