- 1 cup butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 1 teaspoon salt
- 1 (12 oz.) package chocolate chips
- 1 (1 lb.) package candy melts (I used Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores)
- 1 tablespoon shortening
In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in water. Combine flour and salt. Add flour mixture to butter/sugar mixture; mix well. Stir in chocolate chips.
Shape cookie dough into approximately 1" balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour.
In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper to dry.
To decorate with drizzled candy coating, place candy melts in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a tiny hole in one corner of the bag. The smaller your cut, the smaller the drizzle. Drizzle the melted candy coating back and forth over the truffles.
Let stand until firm. Store truffles in the refrigerator or freezer. Makes 60 truffles.