1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Davidson's Safest Choice Pasteurized Shell Egg Yolks
1 1/3 cups all purpose flour
1 3/4 cups mini chocolate chips, divided use
4 teaspoons shortening
Melt butter in a large saucepan over medium heat; continue to cook for 2 minutes, whisking constantly, until butter foams and turns light golden brown. Pour butter into large mixing bowl.
Add sugars, vanilla and salt to butter, and mix using a mixer on medium speed, until well combined - about 2 minutes. Beat in egg yolks until combined - about 1 minute. Reduce mixer speed to low and beat in flour until well combined. Stir in 1/2 cup mini chocolate chips until combined.
Roll cookie dough into 24 balls. Freeze for 30 minutes.
In a medium bowl, melt remaining 1 1/4 cups mini chocolate chips and shortening in the microwave, stirring twice, until melted and smooth - about 1-2 minutes.
Dip cookie dough balls into chocolate and place on waxed paper to dry.
Makes 24 truffles