When I worked in my company's main office I used to bring baked goods to work all the time. When I announced that I was moving and (very thankfully) would be working from home, I think my coworkers were secretly happy to be rid of the weekly temptations. But mere weeks before I took off for Florida another department hired sweet Aimee.
Yes, sweet Aimee is the sweetest person you'll ever meet, but she also bakes the most amazing sweets. Without missing a beat, she picked up the office baking where I left off. Sometimes she'll make the Tuesday Treats from Our Little Beehive like our chocolate biscotti, or last summer's triple chocolate chip cookie dough cupcakes. But last week she mentioned the batch of chocolate chip cookie dough truffles that she made for the office and I started to drool.
Chocolate Chip Cookie Dough Truffles
makes 4-5 dozen truffles
1/2 c. butter at room temp
3/4 c. brown sugar, packed
1 t. vanilla extract
2 c. all-purpose flour
1 (14 oz) can sweetened condensed milk (we used fat-free)
1 c. mini chocolate chips
1 c. finely chopped pecans
1 1/2 pounds chocolate, melted (we used Baker's semi-sweet)
1. In a stand mixer with the paddle attachment (or a large bowl), cream butter and brown sugar. Add vanilla
2. Slowly beat in flour and add sweetened condensed milk. Add chocolate chips and pecans
3. Using a one-inch cookie scoop, or a teaspoon, shape dough into 1-inch balls. Place on a silpat or waxed paper and chill for two hours. If using your hands, lightly coat your hands with flour since the dough will be sticky.
4. Melt chocolate coating in a double boiler
5. Using a fork, dip the cookie balls into the chocolte and coat to cover. Place on a silpat or waxed paper and chill for an hour to set
Note that this recipe does not have raw eggs so there is no salmonella risk. Please don't substitute a regular cookie dough recipe!