Chocolate Chip Cookie Dough Truffles

Oh My Frik!!…..What?!? Remember when you were little and your mom never let you taste the raw cookie dough because it was "apparently" going to make your tummy ache?!?  Well now you are allowed to make it and eat it too and guess what..it’s covered in chocolate, even better!! BOOM!! Perfection rolled into a ball and dipped into chocolate! These truffles are really easy to make, the hardest part is trying to resist eating all the truffles in one go. You have to try these! Do it!

      What you need:

• 2 1/2 cups Flour
• 1 teaspoon Salt
• 1/4 teaspoon Bicarbonate of soda
• 250g Butter or margarine, room temperature
• 3/4 cup Sugar
• 3/4 cup packed Brown sugar (Demerara)
• 1 teaspoon Vanilla extract
• 1/3 cup Milk
• 250g  Chocolate chips
• 400g Dark chocolate candy coating/ melting chocolate. (I used Staffords 70% cocoa melting chocolate)

How to make them:

-In a large bowl beat the butter and sugars together with electric mixer on medium speed until light and fluffy.

-Add the milk and vanilla.

-Stir in the flour, bicarbonate of soda and salt and mix on a low speed (or by hand) until it is completely incorporated.

-Stir in the chocolate chips.

-Cover the bowl and chill in the refrigerator for 1 hour.

-When the dough is firm enough to handle (it may help to lightly flour your hands), form the dough into small balls and arrange on a baking sheet lined with waxed paper.

-Place sheets in freezer and let chill for 30 minutes.

-Melt the chocolate candy coating in a double boiler or in microwave according to package directions.

-Using a dipping tool, fork or toothpick (which ever works for you) dip the dough balls into the melted chocolate.

-Tap the toothpick on the side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.

-Chill until set. Serve and Enjoy! You can store them in an airtight container, in the fridge, for up to 1 week (good luck making them last that long).