Line a 15x10x1-inch baking pan with waxed paper; set
aside. In a medium bowl beat butter, brown sugar, and
vanilla with an electric mixer on medium speed until
combined. Beat in flour just until combined. Stir in
chocolate pieces. Shape dough into 1-inch balls. Place on
prepared baking pan. Cover; freeze about 30 minutes or
until firm.
Meanwhile, in a small saucepan heat chopped chocolate,
candy coating, and shortening over low heat, stirring until
until melted and smooth. Remove from heat.
Line a baking sheet with waxed paper. Using a fork, dip balls
into chocolate mixture, allowing excess chocolate mixture to
drip back into saucepan. Place dipped balls on the baking
sheet. Let stand or chill about 30 minutes or until set. Lightly
drizzle with the remaining melted chocolate mixture.
Storage To Store-- Place truffles in a single layer in an airtight
container; cover. Store in the refrigerator for up to 1 week.
Originally Submitted
10/10/2012
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