Cookie Dough Truffles - Chocolate Covered Raw Cookie Dough

Now this is Cul de Sac Cuisine...


OK, someone deserves to go to purgatory for several days for exposing the world to this recipe.  I am tracking it down, I first saw this just last week on my blog buddy Gary's blog, TV Food and Drink.  Gary is a wonderful writer, very entertaining (be sure to stop by the day after the bachelor airs on TV.  His recaps are better than watching the show.).


But when reading over his post in preparation for making (and blogging these, i discovered that Gary saw these on Joanne's site, Eats Well With Others.  Now, I was shocked that Joanne, that marathon running Doctor in training would justify these with a post on her normally all healthy all the time .  She does recommend taking these to a party, as the idea of chocolate covered raw cookie dough is highly addictive.


But come to find out the original source is traced back to Annie of Annie's eats.  This was my first time visiting Annie, and it was an amazing visit.  My golly golly... can she ever cook, photograph and spread the gospel of good food.

So, any or all three of these folks deserve time in purgatory for introducing and spreading the word of chocolate covered raw cookie dough... My only defense... I was not the first.  And that is what Cul de Sac Cuisine is all about.  Great ideas spread from house to house to house (or in this case, coast to coast to Kansas.


And when you all start thinking about chocolate covered cookie dough... I doubt if this recipe stops in Kansas... Enjoy (in moderation if you can).

Here's what I did...


Stole the recipe from Gary...


8 tbsp unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
1/2 cup mini semi-sweet chocolate chips
1 1/2 lb semisweet (or bittersweet) chocolate
1/2 cup white chocolate chips

Combine butter and sugar in a mixing bowl and cream until light and fluffy, about 2 minutes on high speed. Add flour, sweetened condensed milk, and vanilla. Incorporate until smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until firm enough to form balls, about 30 minutes.

Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place onto a baking sheet lined with wax paper. Cover loosely and transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, in the chocolate to coat it. Shake to remove the excess chocolate. Transfer to a wax paper-lined surface. Melt the white chocolate in a heatproof bowl set over a pot of simmering water. Drizzle over the top of the truffles. Store truffles in the fridge until ready to serve.

And here's some more photos to give you a better idea...

May god have mercy on all our souls...


Sinfully delicious.  Oh, and no eggs, so please no salmonella comments.


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