With Valentine’s Day just around the corner, I must share an idea for a treat that’s WAY more special than a stuffed teddy bear holding a heart-shaped box of chocolates. (Seriously, who buys those things???)
I used to get intense cravings for chocolate chip cookies, but one day, while in the process of whipping up a batch, I realized that it’s not the baked cookie I crave, it’s the dough! So when Lindsay posted this recipe on her blog last year, it was like a dream come true. I could get the raw cookie dough flavor and texture without the danger of eating raw eggs! (not to say that danger had ever stopped me from eating it in the past- it’s just nice to know that I can now do it safely)
When I made a batch of these to give as gifts for Christmas, I’ll admit that I kept several of them for myself. Possibly even half of them- but who’s counting? They are so good that as I type this, it’s all I can do to control myself from jumping up and making another batch.
Some things I’d like to point out:
1) You’ll notice that the recipe calls for baking soda, and you might question why that is needed if there is no baking involved. It’s just there for the taste, making it more like the real stuff. If you want to leave it out, go right ahead.
2) It’s highly likely that your chocolate coating will cool and become a bit gloppy toward the end. I remedied this problem by just popping it back into the microwave for a few seconds. Just keep in mind that you’ll want to work fast for best results.
3) If you make a big batch but don’t want to eat them all in a week, pop some of them in the freezer. I stored mine there for three weeks, and they kept well. If you do freeze them, I know it will be hard to resist biting into them immediately upon removal from freezer, but try to let them thaw a little bit so as not to chip a tooth, okay?
Now what are you waiting for? Go make some of these for your sweetie. I can pretty much guarantee it’ll be the most awesome Valentine’s Day treat they’ve ever gotten!
Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.
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.
12/20/11 Update: A recent New York Times article warns of a potential risk in eating raw flour.