Ingredients
- 1 c. unsalted butter, room temperature
- 3/4 c. granulated sugar
- 3/4 c. brown sugar
- 1/4 c. water
- 1 tsp. vanilla extract
- 2 1/4 c. all-purpose flour
- 1 tsp. salt
- 1 (12 oz.) package mini chocolate chips
- 1 (1 lb.) package candy melts (I used Make ‘n Mold dark chocolate flavored candy wafers, available at most craft stores)
- 1 T. shortening
Directions
- FOR COOKIE DOUGH CENTERS: In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in water. Combine flour and salt. Add flour mixture to butter/sugar mixture; mix well. Stir in chocolate chips.
- Shape cookie dough into approximately 1″ balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour.
- TO MAKE TRUFFLES: In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper to dry.
- To decorate with drizzled candy coating, place candy melts in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a tiny hole in one corner of the bag. The smaller your cut, the smaller the drizzle. Drizzle the melted candy coating back and forth over the truffles.
- Let stand until firm. Store truffles in the refrigerator or freezer. Makes 60 truffles.