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Sweet Nothings

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Yummy, from here.
I'm not sure whether to curse or thank Beth from for posting this recipe for these little sweeties - chocolate chip cookie dough truffles. If that doesn't sound like a whole lotta delicious to you, well, then I guess we're speaking different tongues. Because to me, that's pretty much the combination of all things good and holy (I ate about half the dough before it even got CLOSE to the chocolate.)

 The Boy and I had a baking fest this weekend because baked goods=cheap gifts that still say "look, i didn't forget about you"--even if you actually did. We both took them in to work, and are handing them out to friends and keeping some on hand for emergency gift demands. Such a convenience this time of year, when gift ambushes are always just around the corner....

The recipe is really easy. Easier still if you have an electric mixer. If not, great excuse to work on those guns. Beware the bellyache you'll get for doing the whole one for the tray one for me shenanignans. We baked up a batch of chocolate chip cookies and packaged one or two cookies with a couple of truffles in ziplocks. Add a festive bow, and thar she blows -- gifts ahoy.

Here's the recipe:

Chocolate Chip Cookie Dough Truffles


2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating


Beat butter and sugars 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 stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

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