2 1/2 cups al-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz. dark chocolate candy coating
Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add soymilk 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.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1-inch 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. Using forks or a dipping tool, 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.
Chill until set.
Store, chilled, in an airtight container for up to 1 week.
- Truffle making tips:
- The easiest way to coat the truffles is with chocolate wafers, which are also called "candy melts" from crafts stores. If you want to use pure chocolate, you can do that too, but you'll need to temper it, which adds a step.
- One 14 oz. bag of chocolate wafers/candy melts will coat a batch of truffles, which is 3-4 dozen, depending on how large you make them.
- Because these are no-bake, they're a great treat to make heading into the summer months when you don't want to turn on the oven. If you're worried about the chocolate melting, you can store them in the refrigerator until you're ready to serve them.
- Once you've dipped the cookie dough balls in chocolate you can use your favorite toppings to dress them up - such as miniature chocolate chips, peanut butter chips, chopped pecans or chopped walnuts, or fancy dessert icing like those from Signature Brands