Chocolate Chip Cookie Dough Truffles

I found this recipe on pinterest (where else??) and decided to try it at our baking with the family night. They were voted by several people the best thing made all night. Wow are these good. Especially if you like raw cookie dough.. these are pure evil. they were super easy to make too, which you all know I love. It takes a little time as you have to chill them for an hour, then freeze them for half an hour, but other than that the actual time it takes to make them is very little and super easy. Gotta love that. And this recipe makes quite a few too! I think we made at least 2 dozen truffles and they are kinda rich so they go a long way. 1, maybe 2, per person would be plenty. Trust me. Make these. You will love them! 

Chocolate Chip Cookie Dough Truffles

By: Love and Olive Oil via pinterest

2 1/2 cups all purpose flour
1 tsp salt
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla (tad less if using pure vanilla extract!) 
1/3 cup milk or cream (I used milk) 
1 cup semi-sweet chocolate chips
1 package chocolate almond bark 

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in chocolate chips. 

Cover and chill in fridge for 1 hour. 

When dough is firm enough to handle (it may help to lightly flour your hands) form dough into 1" balls and arrange on a baking sheet lined with wax paper. Place sheets in freezer and let chill for 30 minutes. (make sure your baking sheets are not too wide for the freezer.. I did not check and had to transfer them all to plates before freezing them!) 

Melt chocolate almond bark in a double broiler ( I used my fondue pot) or in micorwave according to package directions. Using forks or dipping tool (I used my fondue forks) dip cookie balls into bandy doating to cover. Tap fork on side of pan to remove excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week. (I didn't let them chill the final time. As soon as they were dipped and the chocolate cooled they were ready to eat.