Chocolate Chip Cookie Dough Balls

I'm back! After a long time of being away from the blog world, I finally found some new inspiration to get me blogging again. Pinterest. I have found so many recipes and crafts on this website that I want to try its not even funny. I'll have something new to make/bake for the next year.

The lucky recipe that gets a blog post this time is chocolate chip cookie dough balls. These wonderful things are made with eggless cookie dough so they're completely safe to consume raw. The idea is to make the dough, refrigerate it for an hour, roll it into balls, and cover the balls in chocolate. Basically the same thing as cake balls but with cookie dough!

My cookie dough did not exactly make it to the chocolate covered ball stage. It kind of got stuck in the bowl in the fridge where I've been eating it by the spoonful! I simply decided that adding the extra chocolate layer was 1) not worth the trip to the grocery store to buy the chocolate and 2) not worth the time to do so. But, maybe if I were making these for a party or something I would do that. I also had to half the recipe because I didn't have enough flour and it still made plenty.

Here's the recipe!

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.