I saw that as a hint and although it took me a while, I made them for her.
I used to snatch as much dough as I could when my mum used to make apple pie. Then I would beg her to make more just for me.
Cake batter? Not so much. Any form of cookie dough? Absolutely.
It uses milk instead of eggs so you can keep the dough balls for a few days without worrying about egg bacteria (do people actually worry about this?).
Coating the balls in chocolate makes eating raw dough more acceptable somehow?
And there’s no baking involved. Bonus.
COOKIE DOUGH BALLS
Adapted from Love & Olive Oil.
220g unsalted butter, softened (1 cup)
3/4 cup white sugar
3/4 cup brown sugar
1/3 cup milk
1/2 tsp vanilla
2 1/2 cups plain flour
1 1/2 tsp salt
1/4 tsp baking soda
1 cup mini chocolate chips or chopped chocolate
350g milk or dark chocolate for coating
Using an electric mixer, beat the butter and both sugars until light and fluffy. Add the milk and vanilla and beat until combined.
Add the flour, salt and baking soda and mix on low until incorporated. Mix in the chocolate chips.
Refrigerate the dough for at least half an hour, to make for easier scooping. If you get impatient here, feel free to dig in with a spoon.
Roll teaspoons of cookie dough in the palms of your hands to form balls. Place on trays lined with baking paper.
To coat the dough balls, break the chocolate up into a bowl. To melt, microwave in 30 second bursts, mixing well in between each burst.
One by one, drop cookie dough balls into the melted chocolate. Using a fork, push the balls around in the chocolate to coat. Lift the dough balls out with the fork and tap it on the side of the bowl to allow the excess chocolate to drip off. Place the truffles back on the baking trays.
Refrigerate the truffles until the chocolate is set and enjoy!
Keep refrigerated, for up to one week. Makes 50-60 truffles.