One of my favorite bloggers, Lindsay Landis of Love and Olive Oil, has come out with a gorgeous cookbook.
It’s entirely about cookie dough! No more sneaking naughty tastes of raw egg dough straight from the bowl: Lindsay’s recipes are egg-free, so there’s no guilt.
You can make dreamy concoctions like cookie dough cheesecake…
Mexican chocolate cookie dough tartlets…
Cookie dough ice cream sandwiches…
And cookie dough layer cake, for a special someone’s birthday.
I was most intrigued by her recipe for chocolate chip cookie dough truffles, so I gave them a go. All you do is mix up a quick, egg-free chocolate chip cookie dough…
Form into balls and dip in chocolate (I decided to make them into pops–it made them easier to dip and fun to eat)…
And swoon. Cookie dough wrapped in chocolate? Dude. This lady is genius.
The best part about her new cookbook? You can win it. Right here, right now.
To enter, just leave me a confession in the comments: do you eat raw cookie dough? Me: yes. Always. With a spoon. Or a finger. Or a spoon and a finger. And the winner is: MeganM . Congrats, Megan! I’ll be emailing you for your address soon.
The fine print: U.S. Addresses only. One entry per person. I’ll announce the winner a week from today (monday, June 11). Good luck!
Chocolate Chip Cookie Dough Truffles from The Cookie Dough Lover’s Cookbook by Lindsay Landis
Makes: 30 to 40 truffles Active Time: 1 hour Total Time: 2 hours
For Cookie Dough:
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup mini semisweet chocolate chips
For Chocolate Coating:
- 8 ounces dark-chocolate candy coating
In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles—or simply drizzle coating with a fork for an abstract finish.
Refrigerated in airtight container, truffles will keep for up to 1 week, though I dare you to make them last that long.