cookie dough truffles

I got this idea from Paula Deen.  Her recipes are always so good and they are easy to make.

You will need:

3/4 cup brown sugar
1/2 cup butter
2 cups flour
1 can of sweet and condensed milk
1/2 cup of mini chocolate chips
1 package of Ghiradelli semi sweet chocolate (60% cocao)
a hand full of white melting chocolate
1/8 tsp of maple syrup extract

Cream together the brown sugar and butter.  Add the sweet and condensed milk and flour.  Mix on medium for a couple of minutes until creamy.  Remove the bowl from your mixer and add the chips.  Fold in the chips using a spatula.  Using a cookie scoop, scoop out little balls.  Flour your hands and roll the scoops into smooth balls.

Place all of the balls in a container, cover it, and place it in the refrigerator.  Leave them in for at least two hours.
When the balls have firmed up in the refrigerator start melting the chocolate.

To make a double boiler, get a medium sauce pan and fill with about 2 cups of water.  Allow the water to boil, and then place a metal bowl on top.

Fill the bowl with your chocolate and stir it with a whisk or spatula until completely melted.  Remove from the stove and dip the chocolate chip cookie dough in the chocolate using a fork or your fingers.  If using your fingers, be careful because the chocolate can be very hot.

Place the chocolate truffles on a cookie sheet with parchment paper.  When you are done with the truffles place them in the refrigerator for about half an hour.

To make the decoration, place the melting chocolate and the maple syrup extract in as mug and place in the microwave for 30 seconds.  Continue to leave the mug in the microwave for about 10 seconds at a time, stirring the chocolate in between each 10 seconds.  Be careful not to burn the chocolate in the microwave.  As soon as the chocolate is melted get a plastic bag and fill it with the chocolate.  Cut the tip of the bag off and pipe on a dot on top of each truffle.  Store in the refrigerator and try not to eat all of them in one sitting.