Happiness dipped in chocolate

It’s a good day when I receive a cookbook in the mail.

I usually get one a week, flip through it, and think of how I could incorporate the recipes into future food covers.

My copy of Lindsay Landis’ “The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More” arrived earlier this summer. It’s sat on my desk since then, waiting for me to come up with a reason to reference it in an article.

I do have a story idea in my mind, but then my editor scheduled a features meeting/potluck, so I decided to bring a recipe from the cookbook as my contribution.

I have a lot of friends at work today.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter or margarine, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • 2 tbsp milk or cream
  • 1/2 cup mini semi-sweet chocolate chips
  • 14 oz. dark chocolate candy coating

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 30 minutes or until firm enough to handle.

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.

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.

Makes 3 to 4 dozen truffles.

Recipe courtesy of The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More

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