Seriously, these are the bomb dot com. I had a hard time not eating all the dough before I had the chance to dip them in chocolate. They are also extremely easy to make. My fiance and his father are both diabetics, so I did substitute regular sugar for Splenda. I did still use regular chocolate chips, but if you're trying to cut back on your sugar intake, you can always use carob chips. Also, please don't think of this recipe as "diabetic friendly" because there is still a lot of sugar in the chocolate that I used. But, I figured my fiance would probably eat these regardless if they were made with real sugar or not, so I figured I would cut back on the sugar as much as possible for his sake.I've posted my version of the recipe below. However, if you want the original recipe, go here.
Ingredients:2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup Splenda
6 tablespoons Splenda Brown Sugar Blend
1 teaspoon vanilla
1/3 cup fat free milk
1 cup mini semi-sweet chocolate chips or carob chips (regular sized chips work just as well)
14 oz chocolate candy coating (can be found at any craft stores, baking stores, or even Target)
Directions:Beat butter and sugar substitutes in a large bowl with an electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda, and salt. Mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
If dough seems a bit soft, cover and refrigerate for an hour. If it seems 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 or parchment paper. Place the sheets with the balls in freezer and let chill for 30 minutes.
Melt chocolate candy coating 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 the paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.
Makes about 3-4 dozen truffles.
(Recipe adapted from Love & Olive Oil)