I LOVE chocolate chip cookie dough. It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making cookies. So, I adapted my favourite cookie dough recipe for these truffles.
These are easy enough to make. The starting point is not a whole lot different than whipping up a batch of chocolate chip cookie dough. Minus the eggs, and a few other changes to the proportion of ingredients, but it’s as easy as making cookie dough.
Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done. Frozen cookie dough balls make for much easier dunking than non-frozen, which are basically impossible to work with! Also, remove only a few from the freezer at a time when you’re dunking them because they warm up pretty quick.
Basically, toss the cookie dough ball into a bowl of melted chocolate, one at a time, roll them around with a fork, scoop them out and tap off the excess. the chocolate dipping can be done with a fork.
I used both dark and milk chocolate for dipping and drizzle.
- 113g Unsalted butter at room temperature
- 45g Granulated sugar
- 90g Light brown sugar
- 2 tbsp Milk
- 2 tsp Vanilla extract
- 220g All purpose flour
- 1/2 tsp Salt
- 90g Mini chocolate chips
- 113g dark or milk chocolate
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Put in refrigerator for 15 minutes then stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
- Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
- Melt chocolate for coating the cookie dough.
- Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. Refrigerate in an airtight container for up to a week.