Does it come to anyone's surprise that a recipe from Paula Deen is great? I mean really, if I could have any mother-in-law in the world, it would be her. I think one of her sons is still single--maybe I should get to work on that.
In the meantime, here is a Paula recipe from http://www.foodnetwork.com It's essentially chocolate chip cookie dough (minus the raw egg) dipped in chocolate to make a truffle. What drew me to this recipe was the use of sweetened condensed milk, which makes it sticky and wonderful. This recipe is for all your cookie dough lovers out there who make cookies just to scrape the bowl...I know you guys are out there--don't hide it, be proud! :)
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.