no bake about it

no-bake chocolate chip cookie dough truffles on twothirtyate.com

The biggest chocolate holiday is coming. Valentine’s Day is upon us and before you know it you’ll be searching for the perfect little something to give your loved one. And you’ll probably be doing it last minute. I see it happen every year at work- don’t be that person. Being that person just causes yourself stress.

simplicity

Why not, instead, make these delicious little treats? They’re quick to make and require no baking at all. They’re easy enough to make that kids can help you if you happen to have them. And who doesn’t love a little bite of cookie dough wrapped in extra chocolate and topped with salt? No one, that’s who.

itty bitty bites

Concerned about the dough, I’ve got that covered, friends. An egg-free dough is made to keep the raw dough safe to eat. I used mini chips since they’re small treats, but if you happen to have regular sized chocolate chips then those are fine, too. You do you, boo. Thinking that addition of vegetable shortening to the melted chocolate is strange? It actually helps the consistency of the melted chocolate to be smoother and easier to use.

No-bake chocolate chip cookie dough truffles on twothirtyate.com

I hope you have a chocolate-filled holiday with the one(s) you love!

salted
no-bake chocolate chip cookie dough truffles
makes 20 pieces

printer-friendly version

ingredients:
1/3 cup butter, softened
1/3 cup brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
2/3 cup mini chocolate chips
2 cup semi-sweet chocolate
1 tablespoon vegetable shortening
Sea salt (optional)

directions:
Combine the butter, sugar, and vanilla in a stand mixer until evenly mixed. Slowly add the flour and mix just until well combined. Add the chocolate chips on a low speed until they’re distributed through the dough. Measure the dough out by rounded teaspoons, roll each portion into a 1-inch ball and place them on a baking sheet lined with wax paper. Place in the freezer for 30 minutes. Melt the remaining chocolate and vegetable shortening in the microwave or a double boiler. Coat each ball in chocolate, letting excess run off, and place back on the baking sheet. Sprinkle with sea salt. Place the completed truffles in the freezer for another 30 minutes or until the chocolate hardens. Store in the refrigerator.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in cookies, dessert, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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