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Print This Chocolate Chip Cookie Dough Recipe

Chocolate Chip Cookie Dough Truffles Recipe

These Chocolate Chip Cookie Dough Truffles do not contain any eggs, so no worries there.
Little drizzles of alternative colored chocolate and sprinkles of chips can make fancy treats out of your cookie dough truffles.

Chocolate Chip Cookie Dough Truffle Ingredients:

1/2 cup Earth Balance butter
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup applesauce or peanut butter
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup dark chocolate chips
1/2 cup walnuts (optional)
1 1/2 cup dark chocolate chips, melted for dipping


Cookie Dough Truffles Preparation:

In a large mixing bowl cream together the butter and sugars until light and fluffy. Add in the applesauce or peanut butter along with the vanilla and mix completely either by hand or mixer.

In a separate bowl whisk together the flour, baking soda and salt. Add all at once to the wet ingredients and mix until thoroughly incorporated. Fold in the chocolate chips and walnuts.

Cover bowl and refrigerate until dough is firm (at least 1 hour... you want the dough to be quite firm). Form chilled dough into 1-inch balls and place onto a parchment lined baking sheet. Each cookie dough truffle can be speared with a tooth pick or lollipop stick, making it easy for dipping. Place in freezer overnight or until frozen, at least 3 hours.

When ready to dip the chocolate chip cookie dough, melt chocolate chips in a small saucepan on low heat or in the microwave. Remove the dough truffles from the freezer and dip them into the warm chocolate. Return to lined cookie sheet and place back in the freezer to harden.

Serve chocolate chip cookie dough truffles cold from the freezer.


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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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