Chocolate Chip Cookie Dough Truffles (Printable)
Rich egg-free cookie dough balls dipped in chocolate for a sweet bite-sized treat.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes. Let cool completely.
02 - In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in milk and vanilla extract until combined.
04 - Add cooled, heat-treated flour and salt. Stir until well incorporated.
05 - Fold in mini chocolate chips.
06 - Scoop out tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet.
07 - Chill the dough balls in the freezer for 20–30 minutes, until firm.
08 - Melt chocolate and coconut oil (if using) in a microwave or double boiler until smooth.
09 - Using a fork or dipping tool, dip each chilled dough ball into the melted chocolate, allowing excess to drip off.
10 - Place coated truffles back on the parchment-lined sheet. Optionally, drizzle with extra chocolate or sprinkle with mini chips. Refrigerate until the chocolate is set, about 15 minutes.
11 - Serve chilled or at room temperature.
# Expert Tips:
01 -
- They taste like cookie dough but with the safety and elegance of a proper dessert, so you can serve them without apology.
- No baking means less time at the oven and more time actually enjoying the moment with people you're sharing them with.
- The chocolate coating makes them feel fancy enough for gifts but honestly takes just minutes to master.
02 -
- Heat-treating flour isn't optional or paranoid—it's the one step that makes serving these to anyone (especially children or pregnant people) actually safe, so don't skip it thinking you'll be fine.
- Dough balls must be very cold before dipping or they'll start to fall apart in the chocolate; if your kitchen is warm, even 10 more minutes in the freezer makes the difference between beautiful truffles and a melted mess.
- If your melted chocolate is too thick and heavy on the truffle, add just half a teaspoon more oil and stir gently—don't add water, which will cause the chocolate to seize.
03 -
- If dough balls stick to your hands while rolling, wet your palms slightly or dust them with a tiny bit of flour—the stickiness is usually just warmth, not excess moisture.
- Keep your melted chocolate at the right temperature by setting the bowl on a heating pad on low, or by remelting gently if it starts to thicken while you're dipping.