Chocolate Chip Cookie Dough Truffles
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Chocoholics Anonymous
Chocolate Chip Cookie Dough Truffles
Post your fave recipes
Here is one of my new favorite recipes.  I find them terribly addicting, which makes them quite dangerous!    Thank goodness, I am always able to find people to share the Truffles with.
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Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 4:26 PM EDT
Posts: 11
First: 6/15/2012
Last: 7/5/2012
Here is one of my new favorite recipes.  I find them terribly addicting, which makes them quite dangerous!    Thank goodness, I am always able to find people to share the Truffles with.  Hope you like them, too.

Ingredients
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1¼ cups plus 3¼ cups semisweet or bittersweet chocolate chips
Instructions
  1. For the chocolate chip cookie dough truffles:
  2. Line a baking sheet with parchment paper and set aside.
  3. Combine the butter, brown sugar and sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in vanilla and then the flour. Lastly, blend in 1¼ cups chocolate chips.
  4. Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough onto the prepared pan. Freeze for at least 30 minutes before dipping the scooped dough into chocolate.
  5. Melt the remaining 3¼ cups chocolate chips. Dip the frozen cookie dough scoops, one at a time, into the chocolate. Cover with chocolate and use a fork to transfer the truffles back to the parchment lined pan. Freeze until the chocolate is set. Transfer the truffles to a plastic freezer bag and store in the freezer until needed.

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 6:09 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Oh My!!!  These sound positively decadent and dangerous.
I love making truffles and these sound great.  My Grandson and I will probably make these this week.

I do have a question for you.  Do they need to be kept in the freezer?  Can they be refrigerated?  If left at room temperature do they get so soft that it is difficult to pick one up to eat it? ...I think that is 3 questions...Oh..one more.. how many is the recipe supposed to make?

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 6:47 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Chocolate Chip Cookie Dough Truffles:
Here is one of my new favorite recipes.  I find them terribly addicting, which makes them quite dangerous!    Thank goodness, I am always able to find people to share the Truffles with.  Hope you like them, too. Ingredients 16 tablespoons (2 sticks) unsalted butter, softened ¾ cup light brown sugar ½ cup sugar 2 teaspoons vanilla extract 1 cup all purpose flour 1¼ cups plus 3¼ cups semisweet or bittersweet chocolate chips Instructions For the chocolate chip cookie dough truffles: Line a baking sheet with parchment paper and set aside. Combine the butter, brown sugar and sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in vanilla and then the flour. Lastly, blend in 1¼ cups chocolate chips. Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough onto the prepared pan. Freeze for at least 30 minutes before dipping the scooped dough into chocolate. Melt the remaining 3¼ cups chocolate chips. Dip the frozen cookie dough scoops, one at a time, into the chocolate. Cover with chocolate and use a fork to transfer the truffles back to the parchment lined pan. Freeze until the chocolate is set. Transfer the truffles to a plastic freezer bag and store in the freezer until needed.
Posted by Betsy C


Betsy, this is a perfect recipe for those who like to eat the chocolate chip cookie dough right out of the bowl.

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 6:52 PM EDT
Posts: 7300
First: 6/23/2010
Last: 4/19/2014
What an absolutely brilliant recipe for this time of year!!  Thank you Betsy. 
We can have a great treat without the oven!

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 7:14 PM EDT
Posts: 11
First: 6/15/2012
Last: 7/5/2012
Thanks for the feedback.

Nikkie, I keep my truffles in the freezer because I do not care for the bloom effect on the chocolate when it stays in the refrigerator.   The consistency of the truffles at room temperature is such that you can still pick them up.  Your fingers will be chocolatey, but I always view that as a bonus!  I have yet to decide if my favorite temperature, for eating the truffles, is cool or at room temperature.  Then again, I do love them straight from the freezer, too, but they are mighty tough to bite through.  The recipe makes 45-48 truffles.  

Have fun making them.  Let me know what you think.

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/19/2012 8:58 PM EDT
Posts: 1954
First: 12/5/2010
Last: 4/18/2014
i've got all the ingredients and i'm going to make these tomorrow-----------my d.i.l loves chocolate anything------------
we used to make martha washington candy----------which were also dipped in chocolate chips-----------but we added parafin to the chocolate and it set---------------do you think that would work-------------i'll see if i can find that recipe------------and see how much we used------------because i can't eat cold candy

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/20/2012 10:24 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Chocolate Chip Cookie Dough Truffles:
i've got all the ingredients and i'm going to make these tomorrow-----------my d.i.l loves chocolate anything------------ we used to make martha washington candy----------which were also dipped in chocolate chips-----------but we added parafin to the chocolate and it set---------------do you think that would work-------------i'll see if i can find that recipe------------and see how much we used------------because i can't eat cold candy
Posted by nellie v


I think a lot of people avoid the paraffin now because of the petroleum base that it is made from.
I have found a great way to "temper" chocolate without a thermometer.  It works pretty well for home use I would not want to "risk" it if I were selling chocolates.
I will melt 2/3's of the amount of chocolate that I need.  Once that is melted I put in the rest of the chocolate and stir until that has melted.  This brings the temperature down enough.  It seems to work pretty well and I do not get a bloom.  If the chocolate starts to firm up I will place the container in a pan of warm water. 
Here is facts about tempering from the Food Network Magazine from March 2012
On the Stove
Finely chop 1 pound of chocolate.
Combine 3/4 of the chocolate and 2 teaspoons shortening in a heat proof bowl over a pan of simmering water. (don't let the water touch the bowl)
Melt the chocolate and bring it to 100 degrees F, stirring then place the bowl of cold water; stir in the rest of the chocolate until melted (the temperature should drop to 82 degrees) Place the bowl back over the simmering water.  Bring dark chocolate up to 90 degrees, milk or white chocolate to88 degrees.  Rewarm to 90 or 88 if the chocolate becomes too thick for dipping.

In the Microwave
Finely chop 1 pound of chocolate
Combine 3/4 of the chocolate and 2 tsp shortening in a microwave safe bowl.
Microwave 30 seconds then stir.  Continue to microwave in 30 second intervals and stirring until chocolate is melted and temperature is 100 degrees.
Remove bowl and place it in a larger bowl of cold water; stir in the rest of the chocolate until chocolate is melted.
Remove the bowl from the water and microwave in 10 second intervals.  Dark chocolate should reach 90 degrees and milk or white should be 88 degrees. Rewarm if chocolate becomes too thick.

Both of these are a bit more than I care to get into for the bit of dipping I do. I usually do pretzels for holidays (sometimes when I just get a taste for them) but I melt the chocolate in a mason jar perfect height for dipping pretzels. When I am done dipping pretzels there usually is not much left in the jar but I will dump in a few nuts and stir them around then drop onto a sheet of parchment so I have a few chocolate nut clusters.

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/20/2012 11:40 AM EDT
Posts: 2164
First: 8/8/2008
Last: 4/18/2014
Interesting from all of you will have to try some of them

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/20/2012 12:09 PM EDT
Posts: 1954
First: 12/5/2010
Last: 4/18/2014
thanks nikki.......but both of those methods take more standing around than i really want to put into making candy..............also i don't like using a candy thermometer----------
i don't mind using paraffin--------------but i lost my candy recipe along with all the others in the change........the recipe i found on line calls for 1 square paraffin (4 oz) to 8 ozs chocolate and i don't remember using that much

Re: Chocolate Chip Cookie Dough Truffles

posted at 6/20/2012 1:35 PM EDT
Posts: 1037
First: 10/1/2008
Last: 4/18/2014
I made this recipe a couple years ago for my grandaughter to take to a dance competition.  It was perfect for her as when we make chocolate chip cookies she eats the dough before we get it baked!
 Actually the recipe I used is a little different.  

                             COOKIE  DOUGH TRUFFLES

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add milk.  Add chocolate morsels and pecans, mixing well.  Shape into 1-inch balls.  Place on waxed paper: chill 2 hrs.

*Cook's Note: Since the dough is sticky, roll your fingers into flour.  This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler.  Using 2 forks, dip cookie balls into candy coating to cover.  Place on waxed paper and chill to set.  Store in refrigerator for at least 1 hour.

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