Chocolate Chip Cookie Truffles (Print)

Rich egg-free cookie dough bites dotted with chocolate chips, coated in smooth chocolate.

# What You Need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 3/4 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 - 1/4 teaspoon salt
08 - 1 cup mini chocolate chips

→ Chocolate Coating

09 - 10 oz semisweet or dark chocolate, chopped or in chips
10 - 1 teaspoon coconut oil or vegetable oil (optional)

# How To Make It:

01 - Preheat oven to 350°F. Spread flour on a baking sheet and bake for 5 minutes. Allow to cool completely.
02 - In a mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add milk and vanilla extract to the creamed mixture and mix until combined.
04 - Stir in the cooled heat-treated flour and salt until thoroughly incorporated.
05 - Fold mini chocolate chips into the dough evenly.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on a parchment-lined baking sheet.
07 - Freeze the dough balls for 20 to 30 minutes until firm.
08 - Gently melt chocolate and optional coconut or vegetable oil in a microwave or double boiler until smooth.
09 - Using a fork or dipping tool, coat each chilled dough ball in the melted chocolate, letting excess drip off.
10 - Place coated truffles on the parchment-lined sheet. Optionally, drizzle with additional chocolate or sprinkle extra mini chips.
11 - Chill the truffles in the refrigerator for about 15 minutes until the chocolate is set before serving.

# Expert Advice:

01 -
  • They taste like forbidden cookie dough without any of the food safety guilt.
  • Takes less than an hour start to finish, and most of that is just chilling time.
  • One batch yields 24 little bites, making them perfect for sharing or hoarding in your freezer.
  • The coconut oil trick makes the chocolate coating smooth and elegant, like you actually know what you're doing.
02 -
  • The heat-treated flour is non-negotiable—it's what makes this safe to eat as raw dough, so don't skip it or try to use pasteurized flour as a shortcut if you can't find it in your area.
  • Don't let the chocolate get above 115°F or it'll separate and look grainy instead of glossy; if it does, start over with fresh chocolate.
  • Overly soft dough before dipping means your truffles will slump and lose their shape, so err on the side of longer freezing time if your kitchen is warm.
03 -
  • If your dough is too soft to scoop, chill the entire bowl in the freezer for 10 minutes before portioning—sometimes that's easier than waiting for individual balls to firm up.
  • A small offset spatula or butter knife dipped in hot water makes dipping and positioning the truffles so much easier than trying to do it with your fingers.
  • Line your parchment paper with a thin sheet of wax paper under it so the truffles don't stick and slide around as the chocolate sets.

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