I love Christmas, but I really don’t love crowded shopping malls, fighting through crowds to buy gifts.

What’ even more stressful is buying gifts for people that you don’t know well. You know, that cousin you have through marriage who you only see at Christmas, or the new neighbor you invited over to be ‘neighborly.’

I now have the answer – homemade truffles! Everyone loves them, and everyone loves the thoughtfulness that goes behind actually making something yourself, as opposed to simply spending money.

Here’s my favorite truffle recipe – a yummy chocolate chip cookie dough version! 

Preparation time: 20 mins

Setting time: 1 hour 15 mins

Total time: 1 hour 35 mins

Servings: 48

Ingredients:

• 1/2 cup of butter, softened
• 3/4 cup of packed brown sugar
• 1 teaspoon of vanilla extract
• 2 1/4 cups of all-purpose flour
• 1 (14 ounce) can of sweetened condensed milk
• 1/2 cup of semi-sweet chocolate chips (miniature pieces)
• 3/4 cup of toffee baking bits (plus
• 1 pound of chocolate confectioners' coating

Directions: 

1. Measure out your butter, sugar, flour, chocolate chips and toffee bits using Chef Remi Measuring Cups.

Our cups can be used for both dry and liquid ingredients, unlike cups that resemble oversized spoons, and they’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

2. Place the butter and sugar into a large mixing bowl and use an electric mixer to combine until smooth.

3. Measure out your vanilla extract using Chef Remi Measuring Spoons, which have perfectly circular spoon heads to allow you to get into small jars, containers and pots – much easier than using elongated dinner spoons.

Also, the rim and handle are level on each spoon, so liquids don’t drip out and you get the most precise measurement. You can also level off dry ingredients with a knife blade.

4. Add the vanilla extract to the butter and sugar mixture and beat well.

5. Now add in the flour and condensed milk, a bit at a time, alternating between each and beating well until combined.

6. Fold in your chocolate chips and 1/2 cup of the toffee bits using a flexible spatula, mixing well to combine into a cookie dough.

We recommend using the Chef Remi 3 Piece Spatula Set as the thin, flexible food grade silicone can mix and scrape mixtures thoroughly without leaving lumps.

7. Line 2 large baking sheets with waxed paper. Now, scoop up 1 inch balls of your cookie dough and place onto the baking sheets.

8. Place the baking sheets into the fridge for 1 hour until the cookie dough balls are firm.

9. Melt your chocolate confectioners' coating by placing into a microwave safe bowl and heating for 30 second intervals, using a flexible mini spatula to stir in between. It should take between 1 to 3 minutes for the chocolate to melt completely.

Don’t just heat the chocolate for minutes at a time as you will scorch it. Only heat in 30 second intervals.

10. Take your cookie dough balls out of the fridge and dip each one into the melted chocolate, allowing the excess to drip off, and then place back onto the waxed paper lined baking sheets.

11. Sprinkle your truffles with the remaining 1/4 cup of toffee baking bits.

12. Place your truffles back in the fridge for another 15 minutes until firm.

Merry Christmas!