Chocolate Chip Cookie Dough Truffles
Delightful, bite-sized treats that combine the comforting taste of chocolate chip cookie dough with a smooth chocolate coating, perfect for snacking or sharing.
Ingredients
Truffle Dough
- 1/2 cup unsalted butter, softened provides moisture and richness
- 1/2 cup brown sugar, packed adds sweetness and depth of flavor
- 1/4 cup granulated sugar provides sweetness and structure
- 2 teaspoons vanilla extract enhances overall flavor
- 1 1/4 cups all-purpose flour heat-treated; gives structure
- 1/4 teaspoon salt balances sweetness
- 1 tablespoon milk if needed; adds moisture
- 1 cup mini chocolate chips offers bursts of chocolate flavor
Coating
- 1 1/2 cups semisweet chocolate chips for coating; adds smoothness
- 1 tablespoon coconut oil or vegetable shortening optional, for melting; helps with smoothness
Instructions
Preparation
- Begin by creaming the softened butter with both sugars in a mixing bowl for about 2 to 4 minutes until light and fluffy.
- Add the vanilla extract to the creamed mixture and mix until combined.
- Gradually incorporate the heat-treated all-purpose flour and salt into the mixture.
- If the dough feels too dry, add milk one tablespoon at a time until the right consistency is achieved.
- Fold in the mini chocolate chips using a spoon or spatula.
- Scoop the dough into small balls, about one tablespoon each, and place them on a baking sheet lined with parchment paper.
- Chill the cookie dough balls in the refrigerator for at least 30 minutes.
Coating
- Melt the semisweet chocolate chips in a small bowl, optionally adding coconut oil for a smoother consistency.
- Once the truffles are firm and the chocolate is melted, dip each ball into the chocolate, ensuring they are completely coated.
- Place the coated truffles back on the baking sheet and allow the chocolate to set.
Notes
Store any leftovers in an airtight container in the fridge. Perfect for a quick treat later or sharing with friends.