Decadent chocolate-chip cookie dough dipped in chocolate.
Recipe from Annie’s Eats
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
Beat butter and sugar in a mixing bowl on medium-high speed until light and fluffy. Beat in the flour, sweetened condensed milk and vanilla until smooth. Stir in the chocolate chips. Cover with plastic wrap and place in the fridge until the dough has firmed up enough to form balls.
Line a baking sheet with wax paper. Shape the chilled dough into 1-1½ inch balls and place on the sheet. Cover loosely with plastic wrap and place in the freezer to chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Place chilled truffle on a fork, one at a time, coating in chocolate and gently tap the fork on the side of the pot to remove the excess. (If the cookie dough balls starts to get too soft, put it back in the freezer to chill for 30 minutes. I like to take only a handful of balls out of the freezer at a time.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
Mmmm, these were so incredibly divine! I’ve never made truffles before, so it took some practice to get the hang of dipping them in chocolate but I think they turned out okay for a first attempt. As I tried to explain in my directions above, I found the best way to dip them was if I sat them on the edge of a fork to dip them in the chocolate, then as I removed them I tapped the fork on the edge of the pot to get rid of the excess chocolate. I’ve heard that adding a little shortening to the chocolate will make it easier to dip with, so I may try that if I make them again. Anyway, these were a big hit with the whole family. I froze some of them in little tins to give as gifts as well.
Food and Whine 
Those look beautiful!!
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Happy holidays, I wouldn’t mind 1 or 5 of these.
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Ooh, those look good. Gonna have to try those for sure. I have your chicken stew in my crockpot for tonight right now!
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These look heavenly! Huge shout out to gojee for sharing your recipe! – Have you tried these again since posting this? I want to make these for my husband for valentines day and was just wondering if you have any new tips for perfecting them! Thanks!
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Yay for Gojee!! I tried these once more since and added a teaspoon of shortening to the chocolate and I think that helped the chocolate coat them more evenly. And just make sure the balls are nice and cold. Taking out only a few at a time works best. Also when you’re transferring them from the fork onto the wax paper I find using a butter knife to slide them off is handy so you don’t get your fingers messy. Good luck!
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How can the trufles that look so nice don’t need to be cooked? As they have 2 cups of flour in the recipe
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It’s just chilled cookie dough without eggs, so it’s fine not to cook it. When you chill the dough it holds it’s shape nicely.
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Used shortening – so helpful for making the chocolate last longer! Really great recipe – made it for all my friends for valentines day! 🙂
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going to try these after my butter gets to room temp they sound soo good.
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Is it ok to use normal 2% milk instead of condensed milk?
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I haven’t tried it but I’d imagine 2% would be too thin. It should probably be condensed.
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