Chocolate Chip Truffles satisfy that chocolate chip cookie dough craving in an elegant way — even a grown-up way. And we know you have that craving . . . or at least I do . . . and my kids . . . and my sister and her kids and everyone who has ever tasted these . . .
My sister and I made these at her home in Kill Devil Hills, NC. Actually, I’m not sure my kids even got to try them since we put them in the freezer at her house, and then proceeded to nibble on them. Every day. Until they were gone. That was not such a grown-up thing to do . . .
Then we lost her recipe, and so I created this one! Just this morning in fact. Before my shower. But not before I fed the chickens, because frankly, they make a racket when they are hungry and there’s always the neighbors to think about.
I was feeling guilty because I didn’t post yesterday and I wanted to but I was Christmas shopping. Okay, so you don’t need to hear all that . . . just be grateful that I dreamed about these all last night and then got up early to make them!
First, you’ll make the basic dough: Cream 1/2 stick or 4 tablespoons of butter with 1/4 cup brown sugar and 1/8 cup white sugar.
Then add 1/2 teaspoon vanilla and 2-3 tablespoons of water (this will take the place of the 1/2 an egg, and if you really crave that raw egg flavor, you could add 2-3 tablespoons of a beaten egg here or use a pasteurized egg product. Start with 2 tablespoons, and add the last if the dough looks too dry after adding the flour.
Measure out 1/4 teaspoon salt and 1/4 teaspoon baking soda (this is for flavor, not leavening, since we don’t bake these . . .) into 1 cup of flour and mix dry ingredients.
Add dry ingredients slowly to wet ingredients. Mix until incorporated. If dough is too dry, here’s where you can add another tablespoon of water or egg . . .
Add 1/2 cup mini chocolate chips.
Roll dough into 3/4 inch balls. Refrigerate for a while if your dough is too soft to handle. This makes about 2 dozen balls.
Melt 1 cup of chocolate with 1 tablespoon vegetable shortening (like shortening made from canola oil, or even Crisco — it’s only a little bit and it’s for a good cause — to keep the chocolate flexible for thin coats) for 60 seconds in microwave. Stir, then heat another 30 seconds.
I use a 2 cup measure for this, since the chocolate cools off less quickly if it’s deeper instead of spread out in a bowl. If the chocolate is melted enough to dip — go to it! Otherwise, try another 30 seconds . . .
Dip the cookie dough balls in chocolate, lift out with forks and let cool until chocolate is hardened. If you want to mark these truffles, you can add a little chocolate chip “hat”.
I’d keep these in the refrigerator until serving or giving. Due to the nature of truffles — cream, butter, or other rich ingredients combined with chocolate — they don’t last last forever, and the refrigerator will keep them fresh at least a week or longer.