That might be the best word for this, because it’s almost as simple as this recipe. Tasty eggless cookie dough dipped in homemade chocolate and kept in the fridge for a cool treat whenever you need it. I promise, it sounds a lot more complicated. This is one of those recipes to impress people with. You might want to double this recipe though, it doesn’t last long in our house!
What you need
For the cookie dough:
- ½ C brown sugar
- 1⁄8 C Truvia Baking Blend
(OR 2 Tbsp Truvia)
(OR ¼ C sugar)
- ¼ C butter, softened
- ¼ tsp vanilla
- ¼ C milk
- 1 C flour
- pinch of salt
- ½ C chocolate chips
You can absolutely make this more healthy and use butter substitute, soy, almond, or coconut milk, and make your own chocolate chips. I had my own chocolate chips left over, and you can make your own too – it’s the same recipe as the chocolate dip we’re using!
To make chocolate:
- 1 C coconut oil (not usually a liquid, but it was 800 degrees out)
- 1 C cocoa powder
- 1⁄3 C agave nectar
- 3 tsp vanilla extract (or to taste)
Yep, that’s really it. Get those 4 things out and set them aside, because we’re starting with the cookie dough.
Make Some Dough
Not that kind – this isn’t that kind of blog, sorry. You’ll have to settle for something less green and more edible; chocolate chip cookie dough.
First and foremost, make sure your butter is at room temperature! If not, it will be very difficult to mix and won’t have the right consistency. No one wants to bite into a truffle and get a chunk of pure butter.
Combine your sugars with the salt and mix thoroughly with the butter.
Add your vanilla, combine, and gradually add flour.
Slowly stir in your milk, then fold in your chocolate chips.
Take this and, if it’s super hot out, put it in the fridge for a minute until cool enough to work without sticking too much. If not, start rolling. Grab a heaping tablespoon full and roll into balls, then place on a parchment lined cookie tray.
Now, put them into the fridge to chill while you make the chocolate.
The awesomeness of this is that there will be leftover chocolate that you can make your own chocolate chips from!
Heat your coconut oil, on low, just until it melts. Remove from heat. Unless, like me, you decide to do this in 800 degree weather and your oil is already melted…
Add your cocoa powder ¼ cup at a time and stir thoroughly until it is smooth and there are no lumps. Then add the agave nectar and vanilla extract, and stir vigorously until the mixture thickens slightly.
Add Truvia, agave nectar, and vanilla extract, one at a time.
Now you want to pull your dough out of the fridge, and probably grab some forks to dip with. Alternately, you could stick toothpicks or popsicle sticks into the dough balls and use those for dipping.
You might want to let the chocolate harden in the fridge and then dip them again, otherwise your shell will be pretty thin. I did only a thin shell, but that was because it was going to melt either way. 😛
Either way, these should pop into the fridge, because you’re done!
That leftover chocolate is way too good to throw out. Here’s what you can do with the rest: bag it and toss it in the freezer!
Now, the next time you need chocolate chips you can use your own! Pull the bag out, break it into manageable chunks, and chop it up into chips.
If you’re interested in baking much with these, try swapping out the coconut oil for cocoa butter, as these have a super low melting point.
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