What's better than good old chocolate chip cookie dough? Form it into small balls then dip in melted chocolate chips! These are great, truffle-like treats -- make them bite-sized or a little bigger if you prefer. Warning: it's hard to eat just one.
Ingredients:
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 can (14 oz) sweetened condensed milk
- 3/4 to 1 cup miniature chocolate chis
- 1/2 cup chopped walnuts (optional)
- about 12 oz chocolate chips (white and/or semisweet)
- a little bit of shortening
Directions:
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla.
Gradually add the flour, alternating with the milk. Beat well after each addition.
Stir in the chocolate chips and walnuts, if desired.
Cover the bowl and refrigerate for about 2 hours or until dough can easily be formed into 1-inch balls.
On low heat over the stove, melt the chocolate chips with whatever amount of shortening is needed to make the chocolate runny enough to coat the dough balls.
Dip each ball in the chocolate coating. Allow the excess to drip off. Place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt chocolate coating and drizzle over the candies in a decorative manner. Semisweet chocolate drizzled over white chocolate is very pretty.
Store in the refrigerator.
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This time I made the dough, refrigerated it, and formed it into balls the night before, then dipped them in chocolate the next day. It takes awhile (30-40 minutes) to dip all the dough if you make the balls small. I dipped them with a fork, tapped off some of the excess chocolate, then flipped them upside down on waxed paper (flipping them helped getting them off the fork).
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