Chocolate Chip Cookie Dough Truffles
This simple Chocolate Chip Cookie Dough Truffles recipe allows you to enjoy raw cookie dough without the worry of getting sick. Everyone loves to enjoy raw cookie dough, so why not enjoy it safely!
Servings 20
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (66 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup (130 g) all-purpose flour
- 3 cup (510 g) mini semisweet chocolate chips, divided
Instructions
- In a medium bowl, whisk the butter and both sugars together until well combined. Mix in the vanilla and salt followed by the flour. Fold in 1 cup (170 g) mini chocolate chips.
- Roll the dough into 1 tablespoon size balls and place them on a parchment-lined baking sheet. Chill for 20-30 minutes, until firm.
- Place remaining 2 cups (340 g) chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir continuously until the chocolate is melted and smooth.
- Using a candy dipping tool or the tines of a fork, dip each cookie dough ball into the chocolate then tap off any excess. Place the truffles back on the baking sheet and refrigerate until the chocolate is set, about 10 minutes.
Notes
- Heat treat the flour before you begin. Spread the flour on a baking sheet that’s lined with a silicone mat or parchment paper. Toast it for 5 minutes in a 350°F oven. Or place the flour in a bowl and microwave it on high for 1 minute. Let the flour cool completely then run it through a sifter to remove any clumps that may have formed.
- These truffles will remain fresh in an airtight container in the refrigerator for up to 7 days.