Cookie Dough Truffle [Chocolate Chip]

Ingredients

• 1/2 cup butter 
• 3/4 cup packed light brown sugar 
• 2 teaspoons vanilla extract 
• 2-1/4 cups whole wheat pastry flour (can substitute all-purpose white flour) 
• 1 tablespoon ground flax seed (optional) 
• 1 14-oz can sweetened condensed milk 
• 1 cup mini semi-sweet chocolate chips 
• 1/2 cup finely chopped pecans (optional) 
• 1 12-oz bag dark chocolate chips (or other chips or melting chocolate) 
• 1-2 tablespoon vegetable or grapeseed oil 

Directions 

1. With a stand or hand mixer, cream butter and brown sugar in large bowl. Add vanilla and mix. Add flax seed and flour 1/2 cup at a time, mixing after each addition. The texture will be dry and crumbly. With mixer running, gradually pour in canned milk. Fold in chocolate chips and nuts (if using). Cover and chill dough for 2 hours. Use scoop or hands to form generous 1 tablespoon, walnut-size balls of dough. May be formed into egg shapes, if desired. Return to fridge while preparing chocolate. 
2. In microwave safe bowl, microwave at full power 1 cup chocolate chips with 1 tablespoon oil in 20-30 second intervals, stirring each time, until chips are melted. Do not overcook. (Melt remaining chocolate and oil in same way, in second batch after this one is used up.) Dip dough balls/eggs in melted chocolate using a fork. Shake and scrape off excess chocolate from bottom and place on parchment or waxed paper lined tray. Top with sprinkles, nuts, or mini chips while chocolate is still wet. Let set until dry. Use a paring knife to trim any hardened puddles around the bottoms of the truffles. 
3. Store in fridge. Will keep for several days. Best served at room temperature.

Note: For decorative toppings: sprinkles, mini flavored chips, chopped nuts, etc.