The test is over!! And what do I do when I get home after a 5 hour exam? Sleep? Eat? Blank out my mind and watch the hours of TV waiting for me on my DVR? Nope! Bake, duhh! A few weeks ago I saw this recipe over at Love and Olive Oil and immediately showed my roommate Colleen in order to explain my drooling. She shared in my sentiments, and apparently her boyfriend’s a big fan of cookie dough as well. Since she’s not getting a chance to see him for Valentine’s Day this weekend, we decided we’d bake some of these truffles and send them in the mail. What a great girlfriend, she doesn’t make such a bad roommate either!
We used red candy melts to be festive, and shaped most of them into hearts. And when I say we I mean Colleen, because all I did was put together the dough and left her in charge of shaping, melting, and dipping as I headed out to my brother’s school for Family Fun Day. I had a good time with Scotty and I’m pretty sure Colleen enjoyed herself as well, although the hearts made dipping somewhat more stressful than simple balls.
The recipe makes a lot of dough, and instead of making 100 little hearts, Colleen made huge ones. But that’s okay with me, and I’m sure with her boyfriend as well, because this stuff is addicting — like really, really addicting. And the dough is made without eggs, so you don’t have to feel bad about potentially poisoning yourself either. Time for some dissection…
Now that’s a tasty looking heart. We actually cracked open the thoracic cavity in our cadavers today in lab, we didn’t look much at the heart yet, but I can tell you it is certainly not filled with cookie dough and chocolate chips. Equally as fascinating, though!
I highly recommend this recipe for safe to eat cookie dough, thanks Love and Olive Oil!
Chocolate Chip Cookie Dough Hearts
Adapted from Love and Olive Oil
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup room temperature butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
1 bag red candy melts
- Beat butter and sugars together with an electric mixer until light and fluffy
- Add milk and vanilla
- Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.
- Stir in chocolate chips
- Cover and chill dough for 1 hour
- Form dough into hearts or balls and arrange on a baking sheet lined with waxed paper.
- Place sheets in freezer and let chill for 30 minutes
- Melt chocolate candy coating in a double boiler or in microwave according to package directions
- Dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.