Description
You’ll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. They’re rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough… without baking cookies! Be sure to heat-treat the flour. See above.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (30ml) milk (any kind)
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1/4 cups (156g) heat-treated all-purpose flour* (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 cup (90g) mini chocolate chips
For Topping
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
- 1/2 teaspoon vegetable oil or coconut oil
- optional for garnish: flaky sea salt and/or chocolate sprinkles
Instructions
- In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.
- Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don’t have room in your refrigerator for a baking sheet, place the balls on a parchment paper-lined plate.
- Melt the chocolate: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Coat in chocolate: Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.
- Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store the truffles in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
Notes
- Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 1 day prior to coating with chocolate. You can freeze the finished truffles for up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Liquid Measuring Cup (for melted chocolate) | Candy Dipping Tools
- Heat-Treated Flour: See instructions above recipe or purchase it online.
Recipe adapted from Bakerella!