After the toothpick holes are dipped in the chocolate and filled
Ingredients:
Cookie Dough:
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 14 oz can sweetened, condensed milk
- 1 cup mini semi sweet chocolate chips
- 1 pound semi sweet chocolate chips, disks, or confectionery chocolate coating
Directions:
In a large bowl cream together the butter and brown sugar with an electric mixer until creamy. Add in the vanilla extract. Gradually beat in flour and then the milk. Add the mini chocolate chips by stiring until well distributed throughout all the cookie dough.
Use a heaping tablespoon of the cookie dough and shape into 1 inch balls. Place the cookie dough balls onto waxed paper and chill in the fridge for 2 hours.
Melt the chocolate chips in a double boiler.
Place tooth picks in the cookie dough balls more than half way through (as shown in the picture above). Holding the tooth pick, place the cookie dough ball into the chocolate coating and pull out once fully covered. Let the excess chocolate coating drip off and place back on the wax paper.
HINT: If the cookie dough ball starts slipping off the tooth pick add another tooth pick in the other end.
If there is extra chocolate coating dunk the cookie dough ball in twice, giving it 2 layers. Take out the toothpick gently and grasp the cookie dough ball with your fingers. Dunk the part of the cookie dough ball where the toothpick hole was so that the toothpick hole will be covered with chocolate.
Place the finished cookie dough truffles back on the wax paper and let harden completely in the fridge for at least another hour.
To get the dripped zig-zag look I did above; take the extra Chocolate Coating and put small amounts into a plastic bag. Cut a very tiny hole at one of the corners and squeeze chocolate to make a fun design.
HINT: Don't put all the remaining chocolate in at once or it will harden.
Take out of fridge and serve. Makes about 30 Cookie Dough Truffles. Store in the fridge for best results.
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