I love chocolate chip cookie dough. Always have. To the stage where I will make cookies for a grateful friend or family member solely to munch on the dough. I probably get it from my father, who used to request that I save him a little tub of cookie dough for every batch I made. But the pure enjoyment of munching is, of course, slightly dampened by the omni-present worry of salmonella. Which is why I was absolutely delighted to learn that the amazing Love and Oil published an entire book on cookie dough. All my dreams had come true!
The Cookie Dough Lover’s Cookbook is quite simple. It is based around an egg-free chocolate chip cookie dough recipe (without the eggs, the dough is safe to eat raw) which still manages to keep the distinct flour/brown sugar/vanilla taste that makes it cookie dough! There are also a number of variations, including a chocolate one, a peanut butter one and a spicy Mexican version.
Once you have the basic cookie dough, you start mixing it into various combinations: fudge, whoopie pies, truffles, ice cream. It’s incredible! I’d really recommend it to anyone who enjoys eating cookie dough. That’s pretty much the only qualification: if you love cookie dough, you will love this book. If you don’t like cookie dough, you will probably want to give it a miss. But since I am an addict, I have already made the truffles several times, as well as the fudge and planning the whoopie pies!
For this post, I made the peanut butter truffles, which were an adapted version of these truffles that Lindsay posted onto her website (the recipe for peanut butter dough is in the book).
Peanut Butter Cookie Dough Truffles (from the Cookie Dough Lover’s Cookbook)
1/4 cup unsalted butter
1/4 cup smooth peanut butter
1/4 cup granulated sugar
1/2 cup light brown sugar
2 tbsp double cream
1/2 tsp vanilla extract
1 1/4 cups plain flour
Once it’s all combined, pop it in the fridge for a couple hours to let it set a bit. After that, you’ll want to pull it out and, breaking off chunks of the cookie dough, shape it into balls by rolling it between the palms of your hand.
I then pop them into the freezer for about an hour, as they tend to be better for dipping in chocolate if they’re solidly frozen. While it’s freezing, melt about 100g of chocolate by popping it into the microwave for 30 seconds at a time, stirring after each 30 seconds. It should take about a minute and a half for the chocolate to melt. Dip the truffles into the chocolate, covering with them in chocolate on a spoon before tapping the spoon on the bowl of chocolate several times to remove excess chocolate.
Once you’ve dipped them, leave them to sit and cool overnight, if possible. Then enjoy! I would definitely recommend picking up a copy of this cookbook. I’ve really enjoyed the recipes I’ve made and am excited to make more!
While the lovely people at Quirk Publishing (@QuirkBooks) did send me a free review copy, all opinions are my own!
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