Even people like me, who would not be labeled "choco-holics" by any stretch of the imagination, maintain a soft spot for these baked goodies. We need not get into the debate over crunchy versus soft and chewy (soft and chewy wins, though...) to know that these cookies are beloved everywhere.
What may be true for many people though, is that sometimes, the cookie dough itself gets consumed before the cookies are even baked. I often prefer eating the dough to eating a cookie, myself.
And with these truffles, you can! They are egg-less, so you can feel safe about it too!
Although, you may find yourself eating the balls of dough still before you dip them in the chocolate...but don't worry, I won't judge. You're in good company!
Ingredients:
1/2 c. butter (softened)
3/4 c. brown sugar
1 tsp vanilla
1 can sweetened condensed milk
2 1/4 c. flour
3/4 c. mini chocolate chips
12 oz. chocolate (for dipping)
Directions:
Cream together the butter and sugar until fluffy. Add the vanilla and sweetened condensed milk and mix until smooth. Stir in the flour until fully incorporated and the dough is thick. Add the mini chips and mix into the dough evenly.
Roll into teaspoon-sized balls and place on a silpat lined baking sheet. Place in the refrigerator for about an hour (or freeze for 10-15 minutes).
Melt your chocolate. Dip each truffle into the melted chocolate with a fork or toothpick, being sure to coat the entire truffle. Shake off the excess chocolate and place back onto the baking sheet. Repeat with remaining truffles.
Enjoy!
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