Tuesday, September 7, 2010

Chocolate Chip Love

Wow.  I was searching through some of my favorite blogs last week and stumbled upon this recipe from Love & Olive Oil.  I wasn't looking for treats to make or anything, but when I saw the pictures I knew I had to try them.  For me, cookie dough is MUCH better than cookies and this recipe was perfect.

My boyfriend and I had {another} Italian dinner party this weekend and I thought these would be a great little dessert after a heavy meal.  Dinner consisted of meatball sandwiches, risotto cakes, salad, asparagus with bacon and eggs, and dates stuffed with toasted pine nuts and a red wine reduction.  To say the least, everyone was STUFFED after dinner, but still made room for a little dessert.  The chocolate chip cookie dough truffles were a huge hit.  A few of these little treats are (luckily) still in my refrigerator and I can't wait to have another one after dinner tonight.

{The Ingredients}

{The Dessert}

Enjoy!  You know we all did. ;)

{Recipe} Chocolate Chip Cookie Dough Truffles
Note: This recipe was found on www.loveandoliveoil.com
Makes approx. 3-4 dozen.

   * 1 cup (2 sticks) butter or margarine, room temperature
   * 3/4 cup granulated sugar
   * 3/4 cup packed brown sugar
   * 1/3 cup milk or soy milk
   * 1 teaspoon vanilla
   * 2 1/2 cups all purpose flour
   * 1/4 teaspoon baking soda
   * 1 teaspoon salt
   * 1 cup mini semi-sweet chocolate chips
   * 14 oz dark chocolate candy coating

1.) 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 (or by hand) until incorporated. Stir in chocolate chips.

2.) Cover and chill dough for 1 hour.

3.) 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.

4.) 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).

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