The first weekend of February should also be known as “the weekend Rachel was covered in chocolate.” On the way to Jamie’s BBQ, Alexei’s chocolate ice cream cone cupcakes were transported across town in my lap, jostling with each bump and smearing frosting all over my elbows. (Yum.) The night before, we went out to Santa Monica to celebrate one of my oldest and dearest friend’s birthdays.
Alex and I became friends the day after he turned sixteen, when he relived the plot of 16 Candles and everyone – parents, teachers, friends – forgot his birthday. As a new transfer student and total stranger, I ran into him muttering to himself in frustration, wished him a belated happy birthday, and the rest is history.
After years of watching him order various cookie dough desserts, my choice for his 25th birthday treat was abundantly clear: cookie dough truffles.
Chocolate Chip Cookie Dough Truffles
adapted from Hosting Essence
(yields 4 dozen)
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 can condensed milk
- 2 cups flour
- 1/2 cup chocolate chips
- 1 1/2 cups dark chocolate candy coating
Cream butter and sugar together with a hand mixer on medium for 4-5 minutes, until light and fluffy. Mix in vanilla. Add in condensed milk and flour in batches, alternating between each. (At this point, it became very difficult not to test this egg-less dough. You’ve been warned.) Stir in chocolate chips – add more as needed. (Hosting Essence added walnuts, but I kept these truffles pure chocolate.)
Roll into 1-inch balls and place on wax paper-lined baking sheets. Cover and refrigerate for 1 hour, or until they’re firm enough to dip.
Here’s where you should definitely plan ahead and follow the recipe. When I went to Ralph’s, they didn’t have any candy melts. There was a time, a year or two ago, when I was obsessed with cake pops and had more candy melts than I knew what to do with. Unfortunately, that time is long gone, and I was left with regular chocolate chips for the outer coating.
If you don’t have candy melts, you can melt chocolate chips with a splash of vegetable oil in a microwave safe bowl, 30 seconds at a time. Stir after each 30-second blast, you don’t want the chocolate to burn. If you do have candy melts, melt those in the microwave without the vegetable oil.
Dip cookie dough balls into the chocolate, making sure they’re evenly coated. Place back on wax baking sheets and refrigerate until chocolate is set – about 15 minutes. Keep refrigerated until ready to serve.
I received a platonic proposal of marriage after I showed up to the bar with these truffles (even though they melted a little bit – that’s why we want candy melts), so I’d consider them a success. These would also make a great Valentine’s Day treat for your office or any sort of special someone!
I suppose there are worse things than having your fingers, palms and elbows covered in chocolate. Oh well.