Chocolate Chip Cookie Dough Truffles

With cake pops being so popular recently, people are becoming more and more inventive with ways to create them. I, on the other hand, am leaning in a slightly different direction...toward the truffle (see my earlier post Red Velvet Cake Truffles). Chocolate truffles are known for their rich, indulgent flavor, which I like in my sweets. I like something that is small, but so rich that it satisfies my craving for sweets with just one or two bites. This recipe brings me back to my childhood; I used to love picking out the cookie dough lumps in a tub of chocolate chip cookie dough ice cream. (Note: I prefer these frozen, but they are usually served just chilled from the refrigerator.)

Ingredients:
     1/4 cup (1/2 stick) of margarine at room temperature
     1/3 cup light brown sugar
     1/4 teaspoon vanilla extract
     1 cup all-purpose flour
     3/4 cup sweetened condensed milk
     1/2 cup semisweet chocolate chips (mini is better but regular would work as well),
     plus a little more for melting and drizzling

In a mixing bowl, cream together the margarine and sugar. Once they are well creamed, add the vanilla extract, and then a little at a time, sift in the flour and mix well. Add the condensed milk and mix. Lastly, stir in the chocolate chips. Refrigerate the dough for at least an hour to allow it to firm up. (You can put it in the freezer instead to make the process faster.)

Once the dough is firm, use a spoon to dip tablespoonfuls of dough out and roll into balls with you hands. Place the balls on a wax-paper lined plate. Put the balls into the refrigerator (or freezer), and work on melting the chocolate. You can either dip the balls in the chocolate or just drizzle them, so melt an amount according to how much you will need. This can be done in a double-boiler on the stove or in the microwave (remember to stop every 20 seconds or so and stir well to prevent the microwave from burning the chocolate). Take the cookie dough balls back out and drizzle them with the chocolate (or dip them). Place the dough back into the refrigerator (or freezer) until the chocolate has set. Serve chilled or frozen.