Cookie+Dough+Truffles


 * Ingredients:**
 * ½ cup butter, softened
 * ¾ cup packed brown sugar
 * 1 teaspoon vanilla extract
 * 2 cups all-purpose flour
 * 1 can (14-oz.) sweetened condensed milk (fat-free if you prefer)
 * ½ cup miniature semi-sweet chocolate chips (double if omitting nuts)
 * ½ cup chopped walnuts (optional)
 * 1 pound melting chocolate of your choice (dark chocolate used here)
 * Directions:**
 * **Watch the slideshow to see each step.**
 * In a large bowl, cream the butter and brown sugar until light and fluffy.
 * Add the vanilla and condensed milk. Mix well with electric mixer.
 * Gradually add in the flour, mixing well.
 * Stir in the chocolate chips (and nuts if preferred).
 * Lightly cover the bowl with foil and refrigerate for 30 minutes. This will allow the dough to firm slightly, making it more manageable.
 * After refrigerating, use a small cookie scoop (tablespoon sized) to form dough balls. Place balls on a cookie tray lined with foil.
 * Once balls are formed, lightly cover tray with foil and refrigerate for at least 1 hour. If you’d like to split this into two days, refrigerate overnight.
 * Melt dipping chocolate using a double boiler (or microwave-safe bowl if you prefer). Dip each ball into the melting chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melting chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
 * If using sprinkles, lightly shake over truffles before the chocolate coating hardens. If you wish to do a chocolate drizzle (either just for texture or with an additional type of chocolate), refrigerate for about 15 minutes first. An easy technique for achieving a delicate drizzle is to dip a fork in melted chocolate, then lightly shake the fork back and forth over the tray of truffles.
 * Refrigerate finished truffles for 1 hour before serving. If making in advance or as gifts, truffles will keep in an air-tight container for 1-2 weeks if refrigerated.
 * Makes approximately 60 truffles.