Makes about 3 dozen
I've made cookie dough truffles before and they are definitely a good low-bake option for the hot weather we've been experiencing. This was not my intended "cookie" of the month, but it was too gosh darn hot to stand in the kitchen for more than 10 minutes at a time even without the oven turned on. I procrastinated for weeks hoping that the heat would break and my dream cookie would come to fruition. But, alas, I was forced to face reality and change plans in the last days of July. I'll have to keep the dream cookie in my back pocket for another month. Even so, I won't complain too much about getting to eat these sweet treats instead!
Enjoy!
INGREDIENTS
1/2 c (1 stick) unsalted butter, softened
1/2 c packed light brown sugar
1/4 c granulated sugar
1 Tbsp molasses
1 tsp vanilla extract
3 Tbsp milk
1 c + 2 Tbsp all-purpose flour
1/2 tsp sea salt
Semi-sweet chocolate chips
White chocolate chips
DIRECTIONS
Spread the measured flour on a rimmed baking sheet and bake at 350 F for 10 minutes. Remove from the oven and allow to cool completely.
In the bowl of a stand mixer, beat the butter until light and creamy (about 3 minutes).
Add both sugars and the molasses to the butter and beat another 3-5 minutes on medium-high speed.
Scrape down the sides of the bowl and add the vanilla and milk, beating until combined.
Set the mixer to low and gradually sift in the cooled flour, making sure any clumps are well broken up. Then add the salt and mix until just combined.
Cover the mixing bowl with plastic wrap and let chill in the refrigerator for at least 2 hours or overnight.
For each truffle, scoop 2 tsp of dough. Place one chocolate chip on top of one tsp of dough and then place the other tsp of dough on top so that the chocolate chips is sandwiched in the middle. Gently press the two pieces of dough together and roll into a ball.
Place formed truffles on a wax paper-lined baking sheet and freeze for at least 10 minutes.
While the truffles chill in the freezer, melt the semi-sweet chocolate chips in the microwave, double-boiler, or (my favorite) tiny slow cooker.
Stick a toothpick into a chilled truffle and dip it into the melted semi-sweet chocolate. Place the chocolate-coated truffle back on the wax paper-lined baking sheet and gently remove the toothpick. Dab a little extra chocolate over the toothpick hole so that the truffle is completely coated. Repeat for all truffles.
Place the sheet of coated truffles back in the freezer to quick set the chocolate. While they chill, melt a small amount of white chocolate chips to drizzling consistency.
When the coated truffles have set, remove them from the freezer and quickly drizzle the tops with the melted white chocolate. You can use a piping bag for this if you want to get fancy, but I just use a butter knife to splatter it everywhere. When sufficiently decorated with white chocolate, return the truffles to the freezer again to quick set.
Eat as soon as the chocolate is set, or store in the fridge if you don't plan on eating all at once.
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