Let’s face it, while freshly baked cookies are nice, there’s nothing like those spoonfuls of dough you sneak out of the bowl before baking. These “truffles” are filled with chewy hunks of cookie dough enrobed in a coating of rich, dark chocolate. A kiss of sea salt makes them irresistibly complex. It’s everyone’s favorite guilty pleasure … all dressed up.
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup butter
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk
- 1/2 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate
- Beat butter and sugars and 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 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 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.