Chocolate Chip Cookie Dough Truffles

I know that picture doesn't look like much, but trust me, these little truffles are like eating bits of heaven... and I don't even like cookie dough. It's the perfect mixture of sweet and bittersweet. They are just perfect. But, beware, you can't just eat one!

Chocolate Chip Cookie Dough Truffles
1 stick unsalted butter, room temperature
1 cup light brown sugar, packed
1 ½ tsp vanilla extract
1/8 tsp salt
2 cups flour
14 oz can sweetened condensed milk
1 cup semi-sweet mini chocolate chips
½ cup chopped walnuts (optional, I left out)
2 cups 60% bittersweet chocolate chips
2 tsp shortening

 Using a stand mixer, beat the butter and brown sugar together until fluffy; about 2 minutes. Add the vanilla, salt and flour; mix well. With the mixer on low, add the condensed milk until the batter is thoroughly combined. Fold in the chocolate chips and walnuts, if using.

Refrigerate this mixture for at least 15 minutes before working with it.

 Using a tablespoon (or your hands), shape into evenly sized balls and place on a wax paper lined baking sheet. If the dough is sticky, coat your hands with either flour or cooking spray. I found that they get really sticky, so I wore latex gloves that I kept spraying with baking spray. Loosely cover with plastic wrap and refrigerate the balls for 3 hours, or up to overnight.

To make the chocolate coating, combine the bittersweet chocolate and shortening in a microwavable bowl. Microwave on high in 30 second intervals until the mixture is melted and smooth. Using a toothpick, dip the dough balls in the chocolate to coat. Refrigerate until firm; about 30 minutes.

Get ready to enjoy heaven!