These decadent truffles combine the irresistible flavor of edible cookie dough with a smooth chocolate coating. They’re perfect for parties, gifts, or a sweet treat anytime!
Ingredients:
- For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, heat-treated (see notes below)
- 1/4 teaspoon salt
- 1/4 cup milk (or heavy cream for extra richness)
- 1 cup mini semi-sweet chocolate chips (or your favorite chocolate chips)
- For the Chocolate Coating:
- 12 ounces semi-sweet chocolate, milk chocolate, or dark chocolate (your choice), chopped
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)
- Optional Toppings:
- Sprinkles
- Sea salt
- Crushed nuts
- Extra chocolate drizzle.
Instructions:
- Heat-Treat the Flour:
- Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet.
- Bake for 5-7 minutes, or until the flour reaches 165°F (74°C). This eliminates any potential bacteria.
- Let the flour cool completely before using.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the cooled heat-treated flour and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Stir in the mini chocolate chips.
- Chill the dough for at least 30 minutes. This makes it easier to handle.
- Shape the Truffles:
- Using a small cookie scoop or your hands, roll the cookie dough into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper.
- Place the cookie dough balls back into the refrigerator or freezer for another 15 minutes, this will help the chocolate to harden faster later.
- Melt the Chocolate:
- In a double boiler or a microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) until smooth, stirring frequently.
- If using a microwave, melt in 30 second intervals, stirring between each interval to prevent burning.
- Coat the Truffles:
- Dip each cookie dough ball into the melted chocolate, ensuring it’s fully coated.
- Use a fork or dipping tool to remove the truffle, allowing any excess chocolate to drip off.
- Place the coated truffles back onto the parchment-lined baking sheet.
- Add Toppings (Optional):
- Immediately sprinkle the truffles with your desired toppings, such as sprinkles, sea salt, or crushed nuts.
- Set the Truffles:
- Place the baking sheet in the refrigerator or freezer to allow the chocolate to set completely. This usually takes about 30 minutes to an hour.
- Serve and Enjoy:
- Once the chocolate is set, the truffles are ready to be served.
- Store in an airtight container in the refrigerator.
Notes:
- Heat-treating the flour is crucial to eliminate the risk of foodborne illness from raw flour.
- If you do not want to use a double boiler, a saucepan with about 1 inch of water can be used. Just place a heat safe bowl on top of the saucepan, making sure the bowl does not touch the water.
- Feel free to experiment with different types of chocolate and toppings to create your own unique truffles.
- For an extra touch, drizzle the finished truffles with white chocolate or another contrasting chocolate.
- For a richer flavor, brown the butter before starting the recipe.
Enjoy your delicious homemade cookie dough truffles!