Chocolate chip cookies make life a little better, and these delicious treats from Pinterest have somehow managed to take chocolate chip cookies to the next level. If cookie dough dipped in chocolate isn’t enough incentive to try this recipe, consider that these tasty tidbits from Bakerella and Lindsay Landis’ “The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More” are healthier than raw cookie dough alone! Why? The recipe takes the salmonella risks of raw cookie dough out of the mix by substituting uncooked eggs with other delicious ingredients. Next time you make a trip to the grocery store, pick up these items to make your chocolate chip cookie dough truffles!
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Small sprinkles
- Chocolate candy coating
You Will Also Need:
- 1-inch scoop or a spoon
- Popsicle sticks
To Make Your Truffles:
- In a large bowl, beat butter and sugars with an electric mixer until fluffy (about 3 minutes).
- Mix in milk and vanilla.
- Add flour and salt and mix on low until combined.
- Stir in chocolate chips.
- Chill dough in refrigerator for about 30 minutes until firm enough to scoop into 1-inch balls.
- Place rolled balls on a wax paper lined baking sheet and place in freezer for 15 minutes or more.
- Melt candy coating following instructions on the package. Remove a couple of balls from the freezer and insert the cut stick into each ball. Dip it in the candy coating and let any excess fall off back into the bowl.
- Add small sprinkles on top and place on wax paper to set. Note: If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
You can also decorate them to look like chocolate chip cookies! Flatten the balls before freezing. Take a popsicle stick, put it in the middle of the cookie, and dip into the candy coating. If you want to add sprinkles, do so before the candy coating hardens. Make sure to refrigerate these goodies. They will be good for up to a week!
If you love chocolate chip cookies (who doesn’t, though) and are looking for a “no cooking required” recipe, this treat is for you. Thanks to this recipe, you can enjoy raw cookie dough without risking a salmonella episode.
In case you didn’t satisfy your chocolate chip cookie fix with the above recipe, here is another spin off of the chocolate chip cookie! This recipe from SugarHero takes the cake for making dessert even more delightful. Don’t be daunted by the long recipe – the Neapolitan chocolate chip cookie cake takes only 22 minutes to prepare before popping it in the oven. It serves 12-16 people, so everyone will get a piece (or two).
- 13¾ oz (3¼ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 9 oz butter
- 11¼ oz (1½ cups) brown sugar, lightly packed
- 4 eggs, at room temperature
- 1 tbsp vanilla extract
- 18 oz (3 cups) semi-sweet chocolate chips
- 3 oz unsweetened chocolate, finely chopped
- 2 cups freeze-dried strawberries
- 12 oz butter, at room temperature
- 36 oz (9 cups) powdered sugar
- ½ cup milk, divided use
- 1 tbsp vanilla extract
- Pinch of salt
To Make Your Cookie Layers:
- Line three 8-inch cake pans with parchment paper. Spray them with nonstick cooking spray. Preheat the oven to 350 F.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Combine the butter and sugar in the bowl of a large stand mixer fitted with the paddle attachment. Beat them together on medium speed until light and fluffy. Add one egg at a time, beating well after each addition. Add the vanilla extract.
- With the mixer running on low speed, add the dry ingredients and mix until just a few streaks of flour remain. Finish mixing by hand, and stir in the chocolate chips.
- Divide the dough between the three prepared pans. Bake the cakes for about 22 minutes until they’re golden brown, starting to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- Set the cakes on a wire rack until completely cool.
To Make Your Frosting:
- Microwave the unsweetened chocolate in a small bowl in 30-second increments until melted. Once melted and smooth, set it aside to cool to room temperature.
- Place the freeze-dried strawberries in a food processor until they are a fine powder.
- Combine the butter, powdered sugar, ⅓ cup milk, vanilla extract, and salt in the large bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until the sugar is moistened.
- Raise the speed to medium and beat for 2-3 minutes until light and fluffy.
- Divide the frosting into three portions, making one slightly larger than the other two.
- Stir the melted chocolate and a tablespoon of milk into the second portion.
- Stir the strawberry powder and the remaining milk into the third portion.
The Grand Finale:
- Place one cookie layer on your serving plate and spread the chocolate frosting on top.
- Add a second cookie on top and spread the strawberry frosting on the second cookie.
- Top the stack with the third cookie. Spread some vanilla frosting on top and use the rest to pipe rosettes or other decorations around the edge. Top with chocolate chips or sprinkles.
Chocolate chip cookie dough truffles and Neapolitan chocolate chip cookie cake not enough? Get chocolate chip cookie recipes and more delivered right to your door via the Food Network Magazine! Let us know how much you enjoy these decadent desserts, and start living more deliciously today.