Chocolate Chip Cookie Dough Truffles

In a large bowl of a stand up mixer with a paddle attachment, cream the butter and sugar together. Add the vanilla. Gradually beat in the flour and sweetened condensed milk, alternating additions of each as you mix. Add the maple syrup and mix well. Add the pecans and mix well. Remove the bowl from the mixer and fold in the mini semi sweet chocolate chips. Chill the dough for 30 minutes.

Line three cookie trays with waxed paper and scoop out balls using a 1¼” cookie scoop or roll small amounts of the dough in your hands if you don’t have a scoop. You may want to flour your hands to keep the dough from sticking. Place on prepared cookie sheets and chill in the refrigerator for 2 hours.

Melt the milk chocolate chips in the microwave or in the top of a double boiler (reserve a few of the chips for later, to melt for drizzling). Using two forks dip the balls in the melted chocolate shaking off excess. Return them to the cookie sheets. Chill for 1 hour.

Melt the reserved chocolate as detailed above and place in a small plastic bag. Snip off a very small corner of the bag. Quickly drizzle each ball with the chocolate and return to the refrigerator until completely set. Store in a sealed container in the refrigerator until ready to serve.

Recipe adapted from The Food Network.