Ok, these little truffles aren’t exactly diet friendly, but if you are looking for something to soothe your sweet tooth without going overboard, this is it! Plus, these are even pretty enough to make for company.
This recipe came about when my children asked me to make cookies, but I happened to be out of eggs. This is basically a safe to eat cookie dough recipe because it contains no eggs, so it’s also great for those who love raw cookie dough. I am bad about sneaking little bites of dough when I am baking cookies, so this is my new remedy for that. I hope you enjoy it as much as we have.
Want a recipe for delicious cookies?
Servings: about 36
You will need:
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
2 12 ounce bags regular semi-sweet chocolate chips
2 tablespoons butter or margarine
1. In a large mixing bowl cream the cup of butter and the brown sugar. Add the salt and vanilla and stir to combine. Carefully stir in both cups of flour and finally add the mini semi-sweet chocolate chips and mix thoroughly. Set aside.
2. Pour the regular semi-sweet chocolate chips into a small saucepan and add the 2 tablespoons of butter. Melt the chocolate chips over very low heat, stirring often so that the chocolate doesn’t burn.
3. Roll cookie dough into 1 inch balls and carefully dip into the warm melted chocolate. Turn with spoon and completely coat each cookie dough ball. Place onto a plate or pan lined with wax paper.
4. Place coated chocolate cookie dough balls in freezer and freeze for about 20 to 30 minutes or until firm.
5. These can be made ahead and stored in a ziploc bag in the freezer. Just thaw for a few minutes before serving.