I'm sad to say that one of my teacher friends has decided to leave teaching. Well, I guess I'm sad and glad at the same time. Sad for us (her team) and for the students who will miss out on her awesomeness, but glad for her because she's off to pursue her dream. I have a whole lot of respect for people with the courage to leave the "known" to venture out into the unknown to make one of their dreams happen. And that's what she's doing! She's starting up her own home decorating business, and I'm thrilled for her. I will miss seeing her bright smiling face every morning, though. And borrowing ... oh, let's just admit what it truly is ... stealing her wonderfully creative classroom ideas (though I do think I always asked for her permission first!). And her artistic flair. And her positive energy. Oh, I could go on and on ...
So, what does this have to do with Chocolate Chip Cookie Dough Truffles, you ask? Well, that's what I made for her going away party.
The concept for these stem from the "sweet treats on a stick" and cake balls trend that's all the rage right now, spurred by the ever-popular Bakerella's cake pops. Other players in the trend - Starting to Simmer , Gonna Want Seconds , The Caramel Cookie , and Bella Baker - just to name a few. And did you know that Starbucks is now selling cake pops? Yes - Starbucks. Bakerella really started something!
The trend has extended waaaaaayy beyond cake pops. How about cheesecake pops from The Food Addicts or The Recipe Girl?. "Crispy treats" pops from Savoring the Thyme ? Marshmallow pops from Savory Sweet Life ? And then there's Baked Perfections's Chocolate Chip Cookie Dough Pops that inspired these truffles.
Yes, I did indeed make some of these actually on a stick ... I'll show you that later in this post ... but opted for truffles for the party. I thought truffles (or balls, as some would say) seemed a little bit more adult party-ish. And I think truffles sounds a little bit more stylish than balls. So we're going to go with the name Chocolate Chip Cookie Dough Truffles for these little confections.
I will say right up front that making truffles (or pops) is a bit tedious and time-consuming. The word I usually use for things like this is fussy. Yes, these are indeed fussy. And normally I avoid anything too fussy. But, every now and then, I make an exception. I'm okay with fussy about 3 or 4 times a year. Especially if it's for a friend. So let's see how to make these little gems.
To get these truffles started, mix up some chocolate chip cookie dough. Just leave out the eggs, 'cause you don't want anyone getting salmonella poisoning, and the baking soda, 'cause we really don't care if these rise or not. We're going to eat the dough raw, you see! I used the classic Nestle Toll House recipe for cookie dough, but any recipe will certainly work. Just leave out the eggs and the leavener, and add in a little water to replace the liquid the eggs would have provided.
Then take portions of your dough and roll them into balls. I use a cookie scoop to get my portions roughly the same size. I think that's a 1 1/2 T. scoop, if I remember correctly.
Next, use a fork ... or a toothpick or your fingers ... to dip your dough balls in melted chocolate coating. I use the fork method. I really just drop the dough ball into the coating and then pluck the ball out with the fork ... flat on the fork tines, not stabbing it with the tines. (I had a picture of this process to show you here, but for some reason it wouldn't upload to the site. Bummer.) Then place the chocolate-coated balls on wax paper to let the coating set up.
Drizzle the tops randomly with another color of candy coating to make them look all fancy-like. (This also hides some of the lumpy-bumpies in the coated balls!)
You can pop the tray in the frig to help the chocolate set. And then ...
... bite in and enjoy! Mmmmmmmm ... I love chocolate chip cookie dough!! Especially when it's covered with chocolate. Big happy smile.
Here's my pop-making station, all ready to go. The white rectangle to the left is a piece of styrofoam with holes poked it in. This comes in real handy after dipping your pops, 'cause you can't really just set the pops down on wax paper like you can the truffles. You'll see how this works in just a bit.
To help the pop stick stay in place, dip it about a 1/4" deep in your melted candy coating. Immediately pop it into your dough ball, and then let the coating set up for a bit. This will help the dough ball stay on the stick when you dunk it.
Then dunk the dough ball into the candy coating, rock it gently (but pretty quickly) back and forth to get it all coated. Don't stir it around - you'll get way to much coating on it, or, more likely, it will fall off the stick and be stranded in the chocolate pool.
While the coating is still wet, sprinkle on some jimmies or sprinkles. Or, you can leave them plain if you'd like. Then, stick your pop into the handy-dandy styrofoam holder.
I drizzled a few, like I did for the truffles, instead of using sprinkles. Just to be different.
You can serve them up just as they are, or wrap 'em up in little plastic wrappers like I did here:
I tied the five pops you see above up with a fat ribbon to make a little bouquet and gave the bouquet to the daughter of one of my friends. A cookie dough pop bouquet, how sweet! Pun intended ...
And there you have it. Chocolate Chip Cookie Dough Pops for the sweet daughter of a friend, and Chocolate Chip Cookie Dough Truffles for a brave, courageous friend starting a new adventure in her life. I wish you well with your new venture, G! I'll be calling when I need a substitute!!
Chocolate Chip Cookie Dough Truffles
Source: Adapted from Baked Perfection
1 c. butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1/4 c. water
1 tsp. vanilla
2 1/4 c. flour
1 tsp. salt
1 (12 oz.) package chocolate chips
1 (1 lb.) package candy melts (I used Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores)
1 T. shortening
FOR COOKIE DOUGH CENTERS:
1. In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in water. Combine flour and salt. Add flour mixture to butter/sugar mixture; mix well. Stir in chocolate chips.
2. Shape cookie dough into approximately 1" balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour.
TO MAKE TRUFFLES:
3. In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper to dry.
4. To decorate with drizzled candy coating, place candy melts in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a tiny hole in one corner of the bag. The smaller your cut, the smaller the drizzle. Drizzle the melted candy coating back and forth over the truffles.
5. Let stand until firm. Store truffles in the refrigerator or freezer. Makes 60 truffles.
This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Tooth Friday hosted by Alli n Son, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Summer Desserts Link Party hosted by Cajun Sugar Pie, Star Recipes hosted by The Saturday Evening Pot, Fat Camp Friday hosted by Mangoes and Chutney, and This Week's Cravings hosted by Mom's Crazy Cooking, 12 Days of Christmas Goodies hosted by Mom's Crazy Cooking, Whimsy Wednesdays, Cast Party Wednesday, Lovely Ladies Linky, Bloom Designs, Tickled Pink Times Two, Foodie Friday, Creativity Unleashed, Weekend Potluck, Strut Your Stuff Saturday, Show Stopper Saturday, Saturday Show & Tell, Saturday Night Fever, Nifty Thrifty Sunday, Sunday Showcase Party, Marvelous Mondays, Monday Funday, Made by You Monday, The Scoop, Tuesday Talent Show, Time to Sparkle, Two Cup Tuesday, Strut Your Stuff Saturday.