Cookie Dough Truffles

Leave the butter on the counter to soften. Then beat it together with the sugar until light and fluffy.

Add the flour, salt, baking powder, milk and vanilla to the creamed butter and beat until the batter is completely incorporated and pliable.

Break the chocolate bar (use any type you like) into the smallest pieces possible and fold the bits into the mixture. Cover the dough and chill for one hour.

Remove the dough from the fridge and roll into teeny tiny balls. I had enough for 114.

Put the balls in the freezer for thirty minutes, until they are hard. (They will be fine in the fridge, after this, for at least six days.)

Chop up the 250g chocolate (I used half dark chocolate and half milk) and melt it in the microwave or in a double-boiler. Just heat it gently – if you use the microwave, heat it in 30 second intervals, stirring between each interval – and make sure to stop quickly once it’s melted so it doesn’t scorch.

Using toothpicks, pick up each ball, dip it in the melted chocolate, and tap it on the side of the container to get rid of any excess drips. Place on a wax paper lined tray.

Refrigerate the truffles until dry, which takes less than ten minutes, and serve as necessary.