Chocolate chip cookie dough truffles are a chocolate lover’s dream!
Cookie dough absolutely calls my name. While my logical brain knows you technically are not supposed to eat raw cookie dough, I haven’t ever had the self-control. After all these years, I have decided raw egg risk be damned, I am eating the cookie dough! Lucky for us, there isn’t a raw egg within sight in this recipe.
I love going to chocolate shops and browsing the rows of truffles in all sorts of varieties under the glass counters. Husband and I like to pick a couple of our favorites to share. A truffle of cookie dough coated in dark chocolate would definitely catch my eye!
Chocolate is my favorite sweet treat. While I will always love milk chocolate, dark has become my favorite variety. I was intrigued by the health benefits at first. But I have come to adore the depth of flavor of dark chocolate. But, really, I love it all.
These delectable chocolate truffles are easy and fun to make at home. You can make a whole batch of eight truffles for the price of one or two at a chocolate shop. Bonus!
Ingredients
Butter: Most delicious cookies start with butter, and these cookie dough truffles are no exception.
Brown Sugar & Granulated White Sugar: Brown sugar for the warmth and hint of molasses. This mixture makes the truffles perfectly sweet.
Salt: Salt helps balance the sweet flavors.
Milk: A bit of moisture to bring the dough together. I use either skim milk or almond milk.
Vanilla: A great touch of flavor in any cookie, or in this case, a cookie truffle. 🙂
Flour: Provides the structure. Consuming raw flour can also be a concern. To assure the flour is safe, toast the flour in the oven at 350 degrees on a sheet pan for 10 minutes.
Mini Chocolate Chips: You will find bags of mini chips right alongside the regular chocolate chips. They are typically a semi-sweet variety.
Dark Chocolate Chips: You could also use milk or semi-sweet chocolate chips.
Shortening: A bit of shortening helps the chocolate coat the truffles.
Instructions
You will start by creating the cookie dough. Heat the butter and sugars in a small saucepan and stir until the mixture is heated, the butter melted, and the ingredients are well combined. Remove from the heat and stir in the milk and vanilla. Then stir in the flour.
Cover and refrigerate the mixture for one hour. I simply put the cover on my saucepan and place it in the refrigerator. It is important not to skip this step, as the mini chips will melt if the dough isn’t cooled.
After an hour, pull the cookie dough mixture from the refrigerator and stir in the mini chocolate chips.
Using a tablespoon or a cookie scoop, form the cookie dough mixture into 8 balls.
If you are covering them with chocolate, you will next place them in the freezer for an hour to firm up. Now, you don’t have to cover them with the chocolate glaze, but why would you not!!?? 😉
Time to melt your chocolate. Place the chocolate chips and shortening in a small glass microwave-safe bowl. I use a small custard cup. Microwave for 30 seconds, stir and repeat until mixture is totally melted and smooth.
Add each dough ball to the chocolate. Roll the ball, using two forks, until covered with the chocolate glaze. Place in a container with a cover lined with parchment paper.
Keep refrigerated until you are ready to enjoy.
Chocolate chip cookie dough truffles are a scrumptious, decadent little treat. Spoil yourself and treat someone you love with truffles.
If you love chocolate, be sure to try chocolate banana bread cake and small-batch brownies!
Chocolate Chip Cookie Dough Truffles
Ingredients
Cookie Dough
- 3 Tbsp butter
- 3 Tbsp brown sugar
- 3 Tbsp sugar
- ⅛ tsp salt
- 1 Tbsp milk
- ¼ tsp vanilla
- ⅓ cup flour see note
- ¼ cup mini chocolate chips
Chocolate Glaze
- ½ cup dark chocolate chips
- 1 tsp shortening
Instructions
For the Truffles:
- In a small saucepan, melt the butter, brown sugar, sugar and salt over low heat. When everything is combined, remove from the heat, and stir in the milk, then the vanilla. Next, stir in the flour.
- Cover and refrigerate the mixture for one hour. This allows the cookie dough to cool so the mini chips don’t melt.
- Once the dough has chilled, stir in the mini chocolate chips, then scoop the mixture into 8 balls. Place them in the freezer for 1 hour before coating them with chocolate glaze.
For the chocolate glaze:
- Place the chocolate chips and shortening in a small glass bowl. Microwave in 30 second increments, stirring in between, until the chocolate is smooth and completely melted. Add the cookie dough balls individually to the chocolate. Roll the balls with a fork to coat.
- Store on parchment paper in a sealed container in the refrigerator until immediately prior to serving.