Directions: |
Directions:In small mixing bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium high speed until light and fluffy. 4-5 minutes Add sour cream and vanilla and beat to combine. Turn mixer speed to low and gradually add dry ingredients. Mix until just combined. Turn dough out onto piece of plastic wrap, form disc and refrigerate for at least 1 hour.
Allow cookie dough to sit at room temperature for 10 minutes. Place into the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to break up the dough. Add ground cinnamon and mix on low speed until distributed throughout the dough. Scoop dough by tablespoon and roll into balls, set aside.
Spread parchment paper over a work surface or a baking sheet. Place 6 ounces of finely chopped chocolate and 1 tbsp coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until chocolate is melted. Check the temperature of the chocolate; it should be 110 degrees. It is is too cool, heat it for 5 second intervals until the proper temperature is reached. Stir in 2 ounces of roughly chopped chocolate until it has melted and the chocolate cools to 87 degrees
Dunk each ball of cookie dough into melted chocolate, spooning melted chocolate over the surface until coated. Use a fork to scoop each ball out, gently shaking off excess chocolate back into bowl, then place truffle onto the parchment paper. While chocolate is still wet, sprinkle with a tiny bit of cinnamon on top of the truffle. Repeat with remaining dough balls. If chocolate starts to get too cool, (starts hardening on the side of the bowl), return to the microwave for 5 seconds and stir before continuing. |
This recipe for Snickerdoodle Cookie Dough Truffles is from