Hands up who likes to eat the cookie dough mixture?! Well if you are like me you always have to *taste test* the mixture for quality assurance just in case its too awful to serve to other people.... the only thing is it's not meant to be eaten raw... raw egg is bad for you *not listening - la la la la*.. well rest assured - here is the recipe for you!
This cookie dough is meant to be eaten raw - YAY!
This recipe is adapted from a lovely recipe by Love and Olive Oil which is written by a married couple - Lindsay and Taylor - check them out here. I've just 'aussiefied' the ingredients but for American readers you can find the original recipe here.
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Chocolate Chip Cookie Dough Truffles
Ingredients:
2 1/2 cups plain flour
1 teaspoon salt
1/4 teaspoon baking soda (Bicarb soda )
250g butter , room temperature
3/4 cup caster sugar
3/4 cup packed brown sugar
1 teaspoon vanilla or 1 vanilla bean
1/3 cup milk
1 cup milk chocolate chips
2 blocks of Dark cooking chocolate
1 teaspoon salt
1/4 teaspoon baking soda (Bicarb soda )
250g butter , room temperature
3/4 cup caster sugar
3/4 cup packed brown sugar
1 teaspoon vanilla or 1 vanilla bean
1/3 cup milk
1 cup milk chocolate chips
2 blocks of Dark cooking chocolate
Directions:
- Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
- Stir in flour, baking soda and salt and mix on low speed
(or by hand) until all ingredients are combined. Stir in chocolate chips.
- Cover and chill dough for 1 hour.
- Roll into small balls and place on a tray lined with glad bake paper.
- Place sheets in freezer and let chill for 30 minutes. ( I skipped this bit and it was okay!)
- Melt dark chocolate in a bowl sitting over boiling water in a saucepan (make sure the base of the bowl doesn't touch water)
- Dip the balls into the melted chocolate and turn them around so they are totally covered in chocolate. Tap off any excess chocolate and place on tray to set.
- Place tray in fridge and leave to set.
Notes - These can be made to step 3 and left overnight in the fridge, the mixture will be firm but can still be rolled into balls quite easily.
Linked to:
Sugar and Spice @ SevenThirtyThree
Get your craft on @ Today's Creative Blog
Sweet indulgences Sunday @ A well seasoned life
Sweets for a Saturday @ Sweet as Sugar Cookies
Mouthwatering Mondays @ A Southern fairytale
Market Yourself Mondays @ Sumo's Sweet Stuff
MAking the world Cuter Monday @ MTWC
Tempt my Tummy Tuesdays @ Blessed with grace
