Edible Chocolate Chip Cookie Dough Truffles Food

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Prepare flour by heating on a baking sheet for 10 minutes at 300°F or heating in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. I use the microwave method. Let cool.
• Combine flour, salt and sugars. Stir in melted butter, vanilla and almond extract. Stir until combined and formed into a crumbly consistency.
• Add mini chocolate chips and stir.
• Stir in milk 1/2 Tb at a time until mixture forms into a dough.
• Roll into walnut size balls (approximately 12) and transfer to baking sheet lined with wax paper. Refrigerate while preparing the chocolate shell.
• Microwave chocolate chips and shortening for 1½ minutes, stop to stir every 30 seconds. Stir vigorously until melted and smooth.
• Dip cookie dough balls into chocolate and return to wax paper. Refrigerate 10 minutes to set chocolate.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
• *Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
• Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

NO- BAKE COOKIE DOUGH TRUFFLES

Steps:

• Cream butter and sugar together.
• Add remaining ingredients and mix well by hand.
• Roll into bite-size balls.
• Freeze until firm, about 45 minutes.
• Store in a plastic zip-type bag in the freezer.
• Let stand at room temperature 5 minutes before eating.

NO EGG CHOCOLATE CHIP COOKIE DOUGH BALLS (TRUFFLES)

Steps:

• In a large bowl cream butter and brown sugar with a mixer on med speed.
• Add vanilla. Gradually beat in flour and add milk. Add choc. chips and walnuts. Shape into tiny balls. Place on wax paper and chill 2 hours.
• Melt candy melts according to the package directions (do not let any moisture come in contact with the melts and do not overcook!).
• Dip balls into the chocolate to coat. Chill to set.