Wednesday, March 05, 2014
Chocolate Chip Cookie Dough Truffles
Have you heard of Lindsay Landis? Her blog is Love & Olive Oil and she published a cookbook called The Cookie Dough Lover’s Cookbook. It contains recipes made with her vegan raw cookie dough, such as candy, ice cream, cakes and various other desserts. The fact that it’s egg-free also makes it safe if you’re worried about salmonella! Note that this dough is really meant to be eaten raw and really won’t taste that good if you try to bake it. I tried, to great acclaim from the Engineer and the Actor, the chocolate chip cookie dough truffles, which are essentially little balls of chocolate-coated raw cookie dough. I got 33 out of the batch, which was the right amount for the package of chocolate candy coating. (You could also use regular dark chocolate if you feel like tempering it, but I’m certainly not getting started with that right now.) It turns out that dipping the dough balls in chocolate is totally doable without prior experience or specialized tools; I even skimped a little on the chocolate because I was afraid of running out, but I had some left over at the end. I got a total of 33 truffles. I’d definitely make this again, though it’s probably safer for my waistline if I only do it when we have guests!
2 ½ cups all-purpose flour
1 tsp. salt
1 cup (2 sticks) margarine
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla
1/3 cup dairy-free (or at least lactose-free) milk
1 cup mini semi-sweet chocolate chips
14 oz. dark chocolate candy coating
Beat margarine and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), 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 a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork 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 (though good luck making them last that long).