Who doesn’t love cookie dough? This is egg-free, so it is completely safe to eat!
In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry but that is okay. Beat in milk until well combined. Stir in chocolate chips. Cover and refrigerate for about 1 hour. The dough should be very firm.
Using a small cookie scoop, scoop out dough and roll in hands to form balls. Place on a lined baking tray. Refrigerate again for at least 30 minutes, or until you are ready to dip.
Melt chocolate in the microwave or using a double boiler. Dip dough into melted chocolate. Place on the lined baking tray. If desired, decorate with sprinkles, colored sugars, chocolate chips, etc. Allow the chocolate to fully harden. Store in an airtight container in the fridge.
Makes approximately 36 truffles, depending on size.
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I made 2 batches for Christmas/Hanukkah. Both times I used milk chocolate chips in the “dough”. One batch I dipped in milk chocolate and the other Hershey’s special dark chocolate. The dark chocolate was definitely the winner! Great recipe!!
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