Chocolate Chip Cookie Dough Truffles

• 1/2 c salted butter, room temperature
• 3/4 c light brown sugar, packed
• 1 tsp. vanilla
• 2 c all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 c semi-sweet chocolate chips (for the truffles)
• 2 (12 oz.) bags semi-sweet chocolate chips (for dipping)
• sprinkles and hearts to decorate
• 24 sticks to help with the dipping process
• large styrofoam block to place sticks in while truffles dry
• small cupcake papers

1. In a large bowl, use electric mixer to cream together room temperature butter and brown sugar.
2. Add vanilla and mix slightly.
3. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar.
4. Beat in sweetened condensed milk and mix until well-combined.
5. Stir in 1 cup of chocolate chips.  Cover bowl and refrigerate until firm (1 hour).
6. Using a 2 Tbsp. cookie scoop, scoop out leveled balls of cookie dough, rolling each one into a smooth ball, placing on a parchment lined cookie sheet.
7. Place a stick into the middle of each ball of dough, and place into freezer for 15 minutes.  (This is important so the sticks don’t come out when dipping and the chocolate sets up quicker.)
8. Pour 1 bag of chocolate chips into a tall mug or deep glass container.  (It will be easier to dip the balls if the container is taller rather than wider).  Start by microwaving the chips for 30 seconds and stir.  Next microwave at 10 second intervals, stirring after each time until melted.  It is really important not to melt the chips too quickly or they can seize up and turn hard.
9. When chocolate is melted, take 1 truffle out of the freezer at a time, and dip it in the melted chocolate as quickly as possible so the truffle doesn’t melt.  Holding the stick with the truffle on it almost upright, tap the stick on the edge of the mug or container until the excess is mostly off.  Sprinkle sprinkles or hearts on the chocolate before it dries and place the stick with the truffle in the styrofoam to dry.  Repeat with the rest of the balls, taking only 1 or 2 truffles out of the freezer at a time to dip.
10. When the chocolate truffles are set, take a pair of scissors, place the stick in the middle of the scissors, and squeezing the scissors lightly around the bottom of the truffle, carefully score around the bottom of the truffle to loosen the chocolate from the stick.  After scoring, place the bottom of the truffle in your palm with the stick hanging through your fingers.  Gently pull stick out of truffle and place truffle in candy or cupcake paper being careful not to get your fingerprints on top of truffle.
11. Place all truffles in an airtight container and refrigerate until ready to eat.

Tips:

1.  Don’t try to hasten the chocolate melting process.  It is important to heat it slowly in 10 second intervals so it doesn’t seize up.
2. Be sure to place the truffles in the freezer once the sticks are inserted for at least 15 minutes so the sticks don’t fall out when you are dipping them.
3. Use a tall, narrow container (like a mug) to melt the chocolate in so when you dip the truffles it is easier.
4. Try not to handle the truffles too much after dipping even after the chocolate is set.  It will get fingerprints on the chocolate that are noticeable on the chocolate.  Try to maneuver them from the bottom.
5. You don’t even need to take the plastic off of the styrofoam.  That way if any chocolate spills you can just wipe it off and use it again next time.
6. These are fairly big truffles.  If you want smaller ones, just use a 1 Tbsp. scoop and you will get about 36 to 48 truffles.
7. This is not as hard as it sounds.  It just takes a little practice!  🙂

Recipe by Cook AZ I Do, adapted slightly from Recipegirl