Edible Chocolate Chip Cookie Dough Truffles

• Vegetarian

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Brown sugar, dark
  • 1/3 cup Chocolate chips, mini
  • 1/4 tsp Sea salt
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1/2 tsp Vanilla extract
  • 1 tbsp Vegetable shortening
  • 1/4 cup White sugar

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 tbsp Whole milk

Found on wonkywonderful.com

Ingredients

• 3/4 Cup All Purpose Flour
• 1/4 teaspoon Sea Salt
• 1/4 Cup Dark Brown Sugar
• 1/4 Cup White Sugar
• 1/4 Cup Unsalted Butter - melted
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract (use 1/8 tsp for a more mild almond flavor)
• 1/3 Cup Mini Chocolate Chips
• 1-2 Tablespoons Whole Milk
• 1½ Cups Semi Sweet Chocolate Chips
• 1 Tablespoon Vegetable Shortening

Directions

• Prepare flour by heating on a baking sheet for 10 minutes at 300°F or heating in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. I use the microwave method. Let cool. Combine flour, salt and sugars. Stir in melted butter, vanilla and almond extract. Stir until combined and formed into a crumbly consistency. Add mini chocolate chips and stir. Stir in milk 1/2 Tb at a time until mixture forms into a dough. Roll into walnut size balls (approximately 12) and transfer to baking sheet lined with wax paper. Refrigerate while preparing the chocolate shell.
• Microwave chocolate chips and shortening for 1½ minutes, stop to stir every 30 seconds. Stir vigorously until melted and smooth. Dip cookie dough balls into chocolate and return to wax paper. Refrigerate 10 minutes to set chocolate.