Cookie Dough

• 12 tbsp Earth Balance, softened (vegan buttery sticks)
• ¾ cup light brown sugar
• ¾ cup vegan granulated sugar or evaporated cane juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 cups + 2 tbsp unbleached all-purpose flour
• 2 tbsp soy milk
• 1 cup vegan chocolate chips

Chocolate Coating

• 18 oz semisweet vegan chocolate chips
• 6 tbsp Smart Balance (vegan margarine)
• 6 tbsp evaporated soymilk∗

*Evaporated Soymilk

• 2½ cups soymilk

Cookie Dough

1. Using a mixer, cream Earth Balance, sugars, vanilla, and salt
2. Add flour by the spoonful and mix by hand for about 1 minute. Add soymilk and continue stirring until all flour is incorporated
3. Fold in chocolate chips
4. Shape dough into 1" balls and place on a parchment paper-lined cookie sheet and freeze for 1 hour

Chocolate Coating

1. In a double boiler, combine chocolate, Earth Balance and evaporated soy milk over medium heat, stirring until smooth. Reduce heat to low
2. Using chopsticks, dip chilled cookie dough balls into chocolate and place on parchment paper-lined cookie sheet
3. Refrigerate truffles until coating hardens about 10-30 minutes

Evaporated Soymilk

1. Bring soymilk to a boil over a medium heat, stirring constantly until the volume is reduced to 1 cup. Cool and refrigerate