So when I came across a recipe for cookie dough truffles (here), I knew I was on to a winner. Sophie has been bugging me for absolutely ages to make cookie dough "not to cook but to eat". These truffles fitted the bill perfectly.
The cookie dough doesn't include egg so is fine if you are worried about eating raw egg. I made the balls a little too big and they would have been nicer slightly smaller. I also didn't let them chill enough so that when I came to coat them in chocolate they kept falling off my skewer which meant they got a bit messy. I might think about investing in a dipping tool which would help if I come to dip truffles etc again.
I used chocolate coating rather than "real" chocolate as it is easier to melt and also makes very little difference to the taste as the coating is very thin.
Overall the truffles were yummy - albeit a little (!) sickly and Sophie was very pleased that she got to make the cookie dough to eat raw!
Chocolate chip cookie dough truffles
Makes: 30+375g plain flour
1 tsp salt
1/4 tsp baking soda
220g butter or margarine, room temperature
170g granulated sugar
150g brown sugar
1 tsp vanilla
75ml milk or soy milk
100g mini chocolate chips
300g chocolate/ chocolate flavour cake covering (for coating)
Method:Beat the butter and sugars with an electric mixer on medium speed until light and fluffy then add the milk and vanilla. Stir in the flour, baking soda and salt and mix on a low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour.
When the dough is firm enough to handle (it may help to lightly flour your hands), form the dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place the sheets in the freezer and let chill for 30 minutes.
Melt chocolate coating in a bain-marie (place a bowl over hot water but make sure it's not touching the water) or in microwave according to package directions. Dip the cookie dough balls into the chocolate to cover, remove any excess coating by lightly tapping, and return to the waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.