When I saw this recipe on Bakerella the night before my final essay was due, making these truffles went straight up the list of Things To Do When I Get My Life Back. I am that person who enjoys eating cake batter more than the actual cake itself (well, sometimes) so I say with no exaggeration that this IS the recipe I’ve been waiting for all my life. I also noticed that all my dessert recipes on this blog, including this one, have strictly no baking involved and I wonder if it makes you think if I really am against baking rofl. Well, I don’t hate baking per se; I just hate the inevitable mess: the fine rain of flour/sugar/cocoa powder on the table, cleaning the baking sheets crusted with butter and washing the damn mixer and all its attachments – no, thank you, I’m happier buying my cakes and cookies from real bakers, knowing that somewhere out there, someone’s kitchen is being dirtied and it ain’t mine TROLOLOL. What I love about this recipe is that cleaning up merely involves eating whatever’s left in the bowl – genius.

I didn’t have enough chocolate on hand to coat these truffles completely but I’m thankful I didn’t because I only had milk chocolate so drizzling it lightly on these rolled balls of cookie dough was sweet enough. If you intend to coat the truffle entirely in chocolate, I would suggest using dark chocolate instead. Oh yes, I also used Splenda in place of the white sugar, my feeble attempt to shave off a few calories from this bowl of MOTHER OF GOD goodness. So if you want to use Splenda or EQUAL, cut only the white sugar measurements in half.

Bakerella’s truffles are elaborate versions of what I have here, with little ice cream sticks in them so check out her site if you want to make her version ;D The recipe she uses is from a book called..wait for it..The Cookie Dough Lover’s Cookbook OMG SHAKING AND CRYING AT ITS INGENUITY! The author is the blogger behind my newly-discovered food read of the week: Love and Olive Oil. I don’t know her but I think I’m in love. Anyone who has the artistry to make an egg-free, safe to eat chocolate chip cookie dough and then turning it into an entire cookbook deserves all the love in the world. Thank you Lindsay, thank you.

Chocolate Chip Cookie Dough Truffles
adapted from The Cookie Dough Lover’s Cookbook & Bakerella

Ingredients

1/2 cup (1 stick or 113g) unsalted butter, room temperature
1/4 cup granulated white sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips + some chips for drizzling

1. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). I didn’t have a mixer so I used my poor hand and whisk instead. Be prepared for aching hands and make sure you have some patience. Everything clumped together in the whisk so I had to clean it each time with a spoon. A wee bit irksome but it’s k, the results are well worth it.

2. Mix in milk and vanilla.

3. Add flour and salt and mix on low until combined.

4. Stir in chocolate chips.

5. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place rolled balls on a wax paper lined baking sheet (I just sprinkled parchment paper with some flour) and place in the freezer for at least 15 minutes.

6. Heat some chips in a bowl in short bursts of 30 seconds in the microwave, stirring each time. Drizzle over the rolled balls and place in the fridge to firm up.

I think this recipe makes about 25-30 truffles, depending on how big you make them. My roommate and I polished off 10 last night while watching movies wtf. I passed some to my girl Amy and she is equally enamoured: “OMG DUDE THESE ARE SO GOOD!”. I have about 10 left and roomie’s gone off to get some vanilla ice cream now…yep, we’re going to do just that ;p

P.S HOW PRECIOUS ARE MY TEASPOON AND CAKE FORK?! They’re from Daiso :3

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