Chocolate Chip Cookie Dough Truffles (Printable version)

Bite-sized delights with chocolate chip dough coated in smooth chocolate for a rich, no-bake sweet.

# What You'll 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 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/2 teaspoon salt
08 - 3/4 cup mini semi-sweet chocolate chips

→ Coating

09 - 7 oz semi-sweet or milk chocolate, chopped
10 - Optional: 1 teaspoon vegetable oil

# How to Prepare:

01 - In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
02 - Add milk and vanilla extract to the creamed mixture and mix until well combined.
03 - Stir in heat-treated all-purpose flour and salt until just incorporated.
04 - Gently fold mini semi-sweet chocolate chips into the dough.
05 - Scoop tablespoon-sized portions of dough and roll into balls; place on a parchment-lined tray.
06 - Freeze the dough balls for 20 minutes until firm.
07 - Melt chopped chocolate and optional vegetable oil in microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
08 - Using a fork or dipping tool, dip each dough ball into melted chocolate, letting excess drip off.
09 - Place coated truffles back on tray; optionally sprinkle with extra mini chips or sea salt before chocolate sets.
10 - Refrigerate truffles for 15 minutes until chocolate coating is firm; serve chilled or at room temperature.

# Expert advice:

01 -
  • It's a sweet secret that lets you savor classic cookie dough without any baking worries
  • The blend of smooth chocolate and soft cookie dough is an irresistible combination that quickly became a family favorite
02 -
  • Heat-treating your flour is essential for safety when eating raw dough—never skip this step
  • Freezing the dough balls before dipping ensures they hold their shape and don't melt the chocolate coating
03 -
  • Use softened butter at room temperature for easier creaming and better dough texture
  • The secret to a perfectly smooth chocolate coating is stirring constantly and melting slowly to avoid burning

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