Emily of the Sugar Plum Blog offers another great recipe using Safest Choice™ eggs! “There are so many different recipes out there for truffles, I knew there had to be some recipes for chocolate chip cookie dough truffles. And there are. But I didn't make any of them; I made my own,” says Emily. You’ll love her recipe for safe truffles using raw chocolate chip cookie dough!
Why use Safest Choice™ Eggs in this recipe? If your mom says “don’t lick the spoon” when you’re making chocolate chip cookie dough, let her know this recipe for chocolate chip cookie dough truffles is safe from Salmonella! Moms everywhere are thanking Safest Choice™ pasteurized shell eggs for making raw cookie dough safe and letting us all have more fun.
Active time: 45 minutes
Total time: 75 minutes
1/2 cunsalted butter
1/2 cgranulated sugar
1/2 cpacked brown sugar
1 tspvanilla extract
2Safest Choice™ pasteurized egg yolk(s)
1 1/3 call-purpose flour
1 3/4 cmini chocolate chips (divided use)
Melt butter in a large saucepan over medium heat; continue to cook for 2 minutes, whisking constantly, until butter foams and turns light golden brown. Pour butter into large mixing bowl.
Add sugars, vanilla, and salt to butter, and mix using a mixer on medium speed, until well combined - about 2 minutes. Beat in egg yolks until combined - about 1 minute. Reduce mixer speed to low and beat in flour until well combined. Stir in 1/2 cup mini chocolate chips until combined.
Roll cookie dough into 24 balls. Freeze for 30 minutes.
In a medium bowl, melt remaining 1 1/4 cups mini chocolate chips and shortening in the microwave, stirring twice, until melted and smooth - about 1-2 minutes.
Dip cookie dough balls into chocolate and place on waxed paper to dry.
Post a Review
by C8linsA on 06/04/12
I made these devilishly-deliscious treats recently. I could not stop eating them! A must try!
The Safest Choice™ patented, all natural, award-winning egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Safest Choice™ Pasteurized Eggs are perfect for: sunny side up eggs, poached eggs, soft scrambled eggs, omelets, Tiramisù, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream…and licking the spoon when you bake.
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
Caesar salad dressing,
raw cookie dough,
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.