Oh man, chocolate. It’s delightful. That’s really all the insight I’ve got for the day. While I put these together yesterday morning, I was watching the Vuelta A España, and when I coated them in the afternoon the USA Pro Challenge was on… Bike races have been occupying my mind lately.

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups flour
• 14 oz can sweetened, condensed milk
• 3/4 cup milk chocolate chips (I used minis)
• 1 1/2 lbs chocolate disks or chocolate chips

Beat together the butter and brown sugar until creamy, then beat in the vanilla.

Add the flour and beat in on low speed, then add the condensed milk.

Add the chocolate chips.

Shape into balls and place on waxed paper. This is a sticky enough dough that I floured my hands every other ball.

Refrigerate at least 2 hours, then melt a portion of the remaining chocolate. Dip the dough balls in chocolate, using forks, toothpicks, or any other method you like, and place them back on waxed paper. Melt additional chocolate as needed. If your dough balls are lumpy, because they were gooey during shaping, or settled, once they’re chilled you can reshape them a bit.

Chill the coated balls in the fridge for at least another hour, then eat!

Cookie Dough Truffles

From How Sweet It Is.

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups flour
• 14 oz can sweetened, condensed milk
• 3/4 cup milk chocolate chips
• 1 1/2 lbs chocolate disks or chocolate chips

Beat together the butter and brown sugar until creamy, then beat in the vanilla.  Add the flour and beat in on low speed, then add the condensed milk.  Add the chocolate chips.  Shape into balls and place on waxed paper, flouring hands as necessary. Refrigerate at least 2 hours.

Melt a portion of the remaining chocolate. Dip the dough balls in chocolate and place them back on waxed paper. Melt additional chocolate as needed. Chill the coated balls in the fridge for at least another hour.