- 1 cup butter, softened
- 1-½ cup brown sugar, packed
- 2 tsp vanilla extract
- 1 tbsp water
- 2 cups all-purpose flour
- ¾ cup mini semi-sweet chocolate chips
- 1 16 oz bag semi-sweet chocolate chips, melted
ingredients
directions
1. Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. |
2. Pour chocolate pieces into microwaveable bowl. Heat on high for 1-1/2 minutes. Remove bowl from oven and stir. If necessary, put back into oven for 15 more seconds and stir. Continue to heat at 15 second increments until chocolate is melted and smooth. |
3. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) |
4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. |
