I took these in to work today and they were a HIT! One of the best things about this recipe is the fact that it's egg free so you can finally feel guilt free while eating chocolate chip cookie dough. I would love to experiment more with recipes like this. It is a little time consuming and you should make sure you have lots of fridge/freezer room to chill the dough balls, but they are well worth the effort. It's honestly hard to eat just one...or two...or three...
Makes About 4 Dozen Truffles
Ingredients
1/2 C butter
3/4 C brown sugar
1 t vanilla
2 C all-purpose flour
1 (14oz) can sweetened condensed milk
1 C milk chocolate chips
1/4 C rolled oats
For the coating (next time I would make 1.5x for the coating since there wasn't enough left to actually do the drizzle/sea salt bit):
1 C milk chocolate chips
1 Tb vegetable shortening
sea salt
Instructions
Cream together butter and brown sugar until light and fluffy. Add in vanilla and combine. Add flour and sweetened condensed milk and combine well.
Mix in chocolate chips, toffee bits, and oats using a wooden spoon until thoroughly combined.
Scoop teaspoon sized balls onto a parchment paper lined baking sheet. Place in the refrigerator or freezer for about 15 minutes until firm.
Place chocolate chips and shortening in a microwave safe bowl and heat on 70% power for about 1 minute to melt. Stir until smooth and glossy.
Remove baking sheet from refrigerator or freezer and dip each ball into the melted chocolate with a spoon. Hold the dipped truffle over the melted chocolate bowl for a few seconds and gently tap on the side of the bowl to allow the excess chocolate to flow back into the bowl. Place the dipped truffle back onto the parchment paper to allow to cool and harden. Repeat until all have been dipped.
Using your fork or a spoon, drizzle little bits of melted chocolate over the top of truffles. Sprinkle with sea salt.
Set aside to allow to thoroughly harden. These can be stored in the freezer up to a month.
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