Cookie Dough Truffles...Need I Say More?

Being pregnant and loving to bake, it has been very hard for me not licking the bowl as I wait for my cookies to bake in the oven. That is, until I tried this wonderful recipe from Love and Olive Oil. These truffles truly satisfy my craving of cookie dough without consuming raw eggs. You can also make them dairy-free by replacing the regular milk with soy. I would say this recipe is a pretty close second to my other favorite kind of truffles, Oreo. Be sure to keep them on the small side so you can pop more than one!

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating (I used Ghiradelli)

Directions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.