This is cookie dough that's meant to be eaten.
Cookie dough that has no intention of ever becoming a cookie, but is happy to remain in its raw cookie dough form, studded with chocolate chips and pecans, delightfully grainy with brown sugar, spiced with nutmeg, vanilla and a hint of salt, blanketed in chocolate.
And the stripey straws adorned with tissue paper are just so pretty and festive.
The last time we had a potluck at work, I made a cake, which, while fun to present, guarantees that there will be leftovers, because if there's one thing a potluck tends to have an overabundance of, it's sweet treats.
But since the cookie dough truffles can be refrigerated or frozen for quite a while (if there are any leftover), they seemed the perfect contribution to the party. And to address any concerns regarding raw eggs, the dough is made without eggs.
Last night after work, I picked up a couple bottles of red wine for dinner tomorrow night, and was lured in by the tempting display of chocolate and specialty liqueurs by the register. And before I knew it, I had a package of whiskey praline pecans, Kahlua filled chocolates, and a bottle of apple pie cream liqueur in my bag (besides two bottles of wine).
We sampled the chocolate after dinner last night, and I have to admit, I was slightly disappointed. The packages are pretty under our tree, but the chocolate itself was too sweet and slightly grainy. I'm looking forward to making a White Russian this weekend, though, with the apple pie cream liqueur. And another one of these cookie dough truffles...
One Year Ago: White Hot Chocolate
Two Years Ago: Chocolate Peppermint Swirl Cupcakes
Chocolate Chip Cookie Dough Truffles
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup white granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon vanilla
- 3 tablespoons cream
- 1 1/3 cups all-purpose flour
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup semi-sweet mini chocolate chips
- 1 cup finely chopped pecans
- 1 pound chocolate candy coating wafers, or your favorite chocolate, for dipping
- lollipop sticks or paper stripey straws
- parchment paper
Baker's Note: Regarding candy coating wafers versus "real" chocolate... Although I prefer the taste and texture of good quality, dark chocolate, the good stuff gets expensive. But cheap chocolate, including chocolate chips, is not ideal for dipping, because it tends to contain additives that cause it to not melt smoothly or coat easily. For dipping these types of truffles, candy coating wafers are the least expensive option that will yield the best results. In addition, while chocolate will need to be refrigerated to set up, candy coating sets up within minutes at room temperature.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for three minutes. Scrape the bowl down and beat in the vanilla and cream.
In a separate bowl, combine the flour, salt and nutmeg. Add the flour mixture to the butter, mixing on medium low to combine. Add the chocolate chips and pecans and mix until well incorporated. The dough should be very thick; add a little more cream if needed to bind the dough together.
Cover dough with plastic wrap and refrigerate for two hours, or overnight. Shape the chilled dough into bite-sized balls and set on a parchment lined baking sheet.
Working with 4 ounces chocolate at a time, melt the chocolate according to the instructions on the package. Take your lollipop sticks (or paper stripey straws cut in half) and dip the end in the chocolate, then insert the stick into the cookie dough balls. If the dough cracks around the stick, just squeeze it back together. (Baker's Note: Dipping the sticks/straws in the chocolate first helps them adhere to the dough so that the dough doesn't fall off the stick when you dip them. If using chocolate instead of candy coating, refrigerate to set the chocolate on the stick before picking them up to dip.)
Dip the cookie dough in the chocolate, shake off the excess, then set on the baking sheet. Refrigerate until chocolate is set.
Truffles can be stored in the refrigerator for two weeks, or frozen for up to two months.
Yields about 40 truffles
Recipe from Curly Girl Kitchen