On a chilly winter night, nothing warms ya up quite like a piping hot pizza right from the oven. Now, we realize pizza may not be the healthiest dinner choice, but we discovered a little trick a few months ago and our pizza game was forever revolutionized.
Sometimes, we get a craving. A craving for a warm, melting chocolate chip cookie fresh out of the oven. But of course, we’d be lying if we said the real reason we set out to make cookies wasn’t the dough. We’re guilty! Who doesn’t love a big spoonful, scraped from the sides of the bowl? When we spotted a delicious looking recipe on Yum Sugar, our Chobani light bulb went off – sub in Chobani in place of the heavy cream. Make this cookie (dough) recipe just a bit healthier, and we’ll have no problem indulging. Plus, there’s no egg, so no concerns about consuming raw dough. Double win!
P.S. Truffles like these make for a great DIY food gift for a friend or family member. Remember to keep refrigerated!
For cookie dough:
1/2 C (1 stick) unsalted butter, room temperature
1/2 C light brown sugar, packed
1/4 C granulated sugar
2 Tbsp Plain 0% Chobani Greek Yogurt
1/2 tsp vanilla extract
1 1/4 C all-purpose flour
1/2 tsp salt
1/2 C mini semisweet chocolate chips
For chocolate coating:
8 oz. dark chocolate candy coating (you can also try milk or white chocolate!)
We also sprinkled ours with shredded, toasted coconut.
1. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the Chobani and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish. Feel free to sprinkle with an extra topping, like toasted coconut, cocoa powder, or sprinkles.
3. Refrigerate in an airtight container. Truffles will keep for up to one week.