Cookie Dough Egg Truffles

Even though winter just served up another pile of snow for the East Coast, spring is right around the corner! I can't wait! You know who else can't wait for spring? My poor tulips that are now buried under a foot of snow. #PrayfortheFlowers

With spring comes Easter and so much candy! It's my favorite time of year to break out the chocolate and candy thermometer. I also have been eyeing up these egg truffles on Pinterest for a while and decided it was time to make them for myself! These truffles came together really quickly...

...and I ate them all. Seriously. I ate every single one of them.

You should totally make these, but maybe share with your friends. You don't want to be like me.

Though, now that they're gone, I find myself wanting to make another batch. Maybe with a different type of cookie dough...  Someone save me from myself!

One Year Ago: Salted Toffee with Toasted Almonds
Two Years Ago: Raspberry & Cheesecake Mousse Entremet
Three Years Ago: Portuguese Bread
Four Years Ago: Chicken Florentine Pasta
Five Years Ago: Peach Macarons
Six Years Ago: Chocolate Buttercream Truffles

CTB 2014 - The Cookie Dough Lover's Cookbook

I have a problem.  A cookie dough problem.

Cookies for Monday

Sometimes you need something really simple and delicious.  Comfort food.  When it comes to comfort food dessert, nothing is more classic than chocolate chip cookies.  The boyfriend and I like to whip up a batch for Saturday night and turn on a movie.  

I may or may not have eaten a few spoonfuls of the raw cookie dough before it made its way into the oven.  I'm not feeling guilty about it, this dough is delicious.  Rather than using straight all-purpose flour, I swapped out half for rice flour.  The rice flour gives these cookies a really soft texture.  They are crispy on the edges and soft in the middle, my kind of cookie.

I would totally recommend using this cookie dough as a base for using up any of your excess chocolate chips.  Toss in whatever you have in your pantry.  Milk chocolate, peanut butter, butterscotch?  Toss them all in, this dough is the perfect base for anything you want to throw in there!

Half of these cookies will be making their way to work today.  One of my new coworkers has made it very clear that he love love loves chocolate chip cookies.  A new coworker always needs to make a good impression!

One Year Ago: Ginger-Curry Crackers & Whole Wheat Crackers
Two Years Ago: Boysenberry Buckle Muffins
Three Years Ago: Fruit Salsa

Wilde Chocolate Chip Cookies

1 1/4 cup all-purpose flour
1 cup rice flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs, cold
1 cup white chocolate chips
1 cup dark chocolate chips

Whisk together flours, baking soda & salt in a medium bowl.  In a large bowl, cream together butter and shortening, scrape down the sides of the mixing bowl.  Add sugars and vanilla and cream until fluffy.  Add eggs, one at a time, and beat until combined.  Scrape down the sides of the mixing bowl.  Pour in flour mixture and turn mixer on low.  Beat just until the flour is absorbed.  Add chocolate chips and mix by hand until chips are evenly distributed.  Cover bowl in plastic wrap and set in the fridge for 2 hours.

Preheat oven to 350 ºF.  Line baking sheets with parchment paper or Silpat sheets.  Scoop out 1 tablespoon cookie dough and roll into a ball.  Bake cookies for 11 minutes, or until they are browned around the edges.  Remove from the oven and let cool for 1 minute on the baking sheet.  Remove from the sheet and allow to cool completely on a wire rack.  (Or eat them hot, so good)

Cookie Dough-Stuffed French Toast

While I have gotten bored with most of the things the unemployment bring, there is one thing I think I'll never tire of.  Breakfast for lunch.