Like a lot of people, I love cookie dough just as much, if not more than the cookies that result. Eating cookie dough straight up, however, tends to get a bad rap. Either you’re getting scolded for consuming raw eggs or you’re considered a glutton that you cannot wait for the cookies to bake to enjoy them.
I distinctly remember being eleven or so and baking cookies with a friend. Her parents were out of some of the neccesary ingredients so my mother let us use hers. In the process of making the dough, however, we realize that the baking sheets had ben left in the oven and got ruined when the oven was preheating. So instead of baking the cookies we ate the entire batch of dough raw. It is safe to say my mother was NOT pleased.
Fast forward quite a few years to Christmas 2009 and my aunt made a batch of delicious cookie dough truffles. When Shannon invited me to a blogger cookie swap I knew I wanted to put my own spin on the recipe to share with the girls. One of my favorite flavor combinations is dark chocolate and orange so I embrued these truffles with those flavors. To pull in the orange flavor I used a combination of orange zest and Cointreau. I dip these in a mixture of dark chocolate and shortening. You might be asking, why shortening? Well, I’m pathetically bad at tempering chocolate so the shortening remedies this and makes dipping very easy. It also firms to a nice glossy coating. These are quite addictive and the dough is also good on its own as a mix-in for frozen yogurt.
Shannon was also thoughtful enough to make some dog cookies for the dog owners in the bunch. Below Oliver enjoys his:
Chocolate-Orange Cookie Dough Truffles Yields about 5 1/2 dozen
-1/2 cup unsalted butter, room temperature
-3/4 cup packed light brown sugar
-1/8 teaspoon salt
-1 rounded teaspoon finely grated orange zest (not packed)
-2 tablespoons Cointreau, or other orange liqueur
-1 teaspoon vanilla
-2 cups all purpose flour
-1 can (14 ounces) sweetened condensed milk
-1/2 cup miniature dark chocolate chunks or miniature chocolate chips
-2 cups chopped dark chocolate
-2 tablespoons shortening*
For the filling, cream butter and brown sugar until light and fluffy. Beat in salt, zest, Cointreau, and vanilla. Gradually add flour, alternately with milk beating well after each addition. Stir in chocolate chunks. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Alternatively, grease and flour small silicone truffle molds and press in cookie dough. Loosely cover and refrigerate for one to two hours or until firm.
Bring a saucepan of water to a simmer over a burner. In a glass bowl combine the dark chocolate and shortening. Place over the saucepan (the water should NOT touch the bottom of the bowl) and stir until chocolate and shortening are melted and well combined. Dip cookie dough in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
*Note: I always bake with shortening with no hydrogenated oils. Typically I use Spectrum, but this time I tried the Jungle brand. The Jungle brand added a bit of an aftertaste to the chocolate that was very noticeable on its own, but a little muted when paired with the dough. I’d highly recommend using the most neutral tasting shortening you can find.