Chocolate Chip Cookie Dough Truffles (Printable)
Creamy eggless cookie dough rolled into truffles and enrobed in smooth chocolate. A decadent 1-hour dessert yielding 24 pieces.
# What You Need:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1 1/4 cups heat-treated all-purpose flour
08 - 2/3 cup mini chocolate chips
→ Chocolate Coating
09 - 8 ounces semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening, optional
# Directions:
01 - In a large mixing bowl, cream together softened butter, packed light brown sugar, granulated sugar, and salt until the mixture is light and fluffy, approximately 2-3 minutes.
02 - Add whole milk and pure vanilla extract to the creamed mixture. Mix until fully combined.
03 - Gradually stir in the heat-treated all-purpose flour until completely incorporated into the dough.
04 - Gently fold mini chocolate chips into the dough using a spatula or wooden spoon until evenly distributed.
05 - Using a tablespoon measure, scoop portions of dough and roll each into a tight ball. Arrange on a parchment-lined baking sheet.
06 - Place the baking sheet in the freezer for 20-30 minutes until the dough balls are completely firm.
07 - Place chopped chocolate and coconut oil if using in a microwave-safe bowl. Melt in 20-second intervals, stirring between bursts until smooth and glossy.
08 - Using a fork, dip each chilled dough ball into the melted chocolate, allowing excess to drip off. Return the coated truffle to the baking sheet.
09 - Transfer the baking sheet to the refrigerator and chill for 15 minutes until the chocolate coating is completely set.
10 - Transfer cooled truffles to an airtight container and refrigerate for up to one week before serving.
# Expert Suggestions:
01 -
- These little morsels give you all the joy of sneaking cookie dough from the mixing bowl without any raw egg concerns.
- The chocolate shell creates this magical moment where your teeth break through the snap of chocolate into the soft, sweet dough that just melts against your tongue.
02 -
- If your dough seems too sticky to roll, resist adding more flour and instead chill it for 15 minutes first, something I learned after creating sticky hand monsters during my first attempt.
- Working in batches of 4-5 truffles during the dipping process keeps the remaining dough balls properly chilled, preventing them from warming and becoming too soft to coat properly.
03 -
- When dipping, drop a truffle into the chocolate and use two forks to roll it quickly, then lift and tap gently on the bowl edge before transferring to parchment for the smoothest coating.
- Reserve a tablespoon of mini chips to sprinkle on top of freshly dipped truffles for that visual cue that announces exactly what goodness awaits inside.