The ‘bad boys’ I reference are, of course, an inanimate combination of flour, sugar, and butter, amongst other things (and chocolate, duh). They are everyone’s favorite part of baking cookies (licking the spoon 😉 ) without any of the worry that you might get salmonella from raw eggs (has anyone really? From cookie dough?) all in a bite-sized, chocolate-coated, crushed-graham-cracker-sprinkled bite.
Delectably adorable, no? 😛
I don’t know if y’all would notice (ha! I’m not Southern :P), but I did try and switch up the background a bit. Those red and blue checked cloths are nice, but a bit repetitive, dontcha think? I think this green and white paisley is kinda sophisticated–I digress.
They’re pretty easy to make, too! I mean, it’s not exactly rocket science to whip up some chocolate chip cookies, and these take all of the complicated stuff out of an already pretty average task–no worrying about baking-soda-to-baking-powder ratios, or preheating the oven to exactly the right temperature, or having burnt edges and wobbly middles because your dang oven just can’t cook evenly–
I’m rambling, aren’t I?
Anywhoo, if you’ve got a stand mixer (heck, even if ya don’t), you can make these bad boys. All it takes is a bit of butter, some sugar, flour, salt, vanilla, and some good ol’ chocolate chips.
P.S. The chocolate’s not fuzzy, it’s just the condensation from being in the freezer–I photographed them right after they came out because they’re best served cold (more on that later)–moving on!
Alrighty, so. To make these, you’ll take your somewhat softened (or slightly microwaved) stick of butter and some light brown sugar and beat it all together until it’s fluffy. You’ll then add in your flour, vanilla, and salt, mixing it together until it looks something like this.
You’ll then take your preferred form of chocolate chunk–chocolate chips, m’n’m’s (how many apostrophes are there??), candy bars, or a giant bar of chocolate hacked into squares with a big knife (what I did because we didn’t have any chocolate chips and I didn’t feel like going to the store 😉 )–and stir it in. Taste test. Add whatever needs adding–like milk, for texture purposes, or a splash more of vanilla–and move along. At this point you may want to stick the dough in the fridge for a bit so that it sets more and isn’t as sticky–easier to roll into balls later. 😀
After you’re good and happy with your dough (and if you can stop eating it enough to actually roll it into the truffles–will power!) you will do just that. You can use a spoon, or an ice cream scooper, or a fancy cookie dough scooper with an automatic release, or your hands (a la moi) to roll the dough into bite-sized spheres…nuggets…lumps…you get the picture. I recommend doing this on wax paper as opposed to tin foil or parchment paper because the dough will come off much easier and won’t freeze to the material (it’s a problem, I tell you).
To make them look as good as they taste, all you have to do is melt two chocolate bars (who has time for fancy melting wafers or tempered chocolate?), and get some graham cracker crumbs. You’ll take the frozen nugget of dough, dunk it in the melted chocolate, and stick it in the graham cracker crumbs. Optionally, you can then try to be all artsy like that and drizzle them in some more chocolate. These will then go back into the freezer for at least half an hour (so that chocolate can set), and then are ready to be served.
As far as storing them goes, I suggest keeping them in the freezer until you are ready to eat them–the cookie dough is still cookie dough, meaning that it’s still a bunch of uncooked butter, flour, and sugar that will get all melty and sticky if left out too long. The cold plays great with the texture of them, though, because the chocolate topping is hard, but then the dough is soft and thick, and the chunks of chocolate melding both perfectly. I would suggest using semi-sweet chocolate, because milk would be too sweet and bland, and dark chocolate would add a bitter edge to the truffle. I mean, who wants bitter cookie dough? 😛
Let’s get to it, shall we?