What’s better than a chocolate chip cookie? Chocolate Chip Cookie Dough Truffles! No holiday candy tray is complete without them.
It’s candy making season, and I’ve been taking full advantage of some easy, classic additions for making the holidays extra happy. I almost can’t believe that Chocolate Chip Cookie Dough Truffles haven’t made it to the blog, until just now. It’s such a fun, indulgent treat and a real crowd-pleaser! Who doesn’t love chocolate chip cookie dough?
Toast your flour.
Since I’m extremely partial to my own Gourmet Edible Cookie Dough, I used it for these truffles. It’s a great little recipe that yields an authentic buttery, brown sugar crunch, and it’s safe to eat because the flour is toasted. Flour is a raw ingredient, but it takes just 10 minutes to toast in the oven and you’re ready to safely eat all the cookie dough you can stand. Whip up a batch and check the consistency by squeezing a handful. It should pack under the pressure of your hand.
A cookie scoop makes evenly portioned dough balls, so I always use (and recommend!) one. After they’re all rolled up, give them a chill.
Chocolate confectioners’ coating (also known as chocolate almond bark) is mild tasting and really lets the cookie dough be the star of the show – and that’s what we want! You can find packages of confectioners’ coating in the baking aisle with the chocolate chips.
When the truffles are set, give them an extra drizzle of chocolate. You’ll have some chocolate coating left over, so put it in a piping bag or a zip-top bag with the corner shipped. This extra touch makes them pretty and totally gift-worthy!
These truffles hold lots of brown sugar crunch, which is just the sensation you’d get eating a bowlful of cookie dough destined for baking. Mini chocolate chips disperse best in a small ball, so use those instead of the standard sized ones.
Chocolate Chip Cookie Dough Truffles are so indulgent. And they are loved by kids and grown-ups alike. Place them in mini cupcake papers for cute packaging. They keep well in a decorative tin, which is also the perfect way to gift them.
Chocolate Chip Cookie Dough Truffles
- cookie scoop (4 teaspoon capacity)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 tsp. vanilla extract
- 2/3 cup mini chocolate chips
- 2 to 4 tablespoons whole milk
- 16 oz. chocolate confectioners’ coating chocolate almond bark
- Place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. Let cool completely before using.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.
- When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. The mixture should be unsticky and pack easily in your hand when squeezed.
- Scoop the cookie dough using a cookie scoop (4 teaspoon capacity). Roll into balls between your palms. Refrigerate 15 minutes.
- Break the confectioners’ coating into pieces at the score marks. Heat it in a microwave-safe bowl at 100% power in the microwave at 30 second increments until melted and smooth. This may take up to 2 minutes. Stir well between heating and let the residual heat from the bowl do some of the melting. This prevents overheating.
- Using a fork, roll a chocolate chip cookie ball into the chocolate coating. Lift and tap off excess coating. Place on a parchment-lined baking sheet, using another fork to scoot the truffle from the dipping fork.
- Repeat the process with the remaining truffles. Re-heat the candy coating in the microwave as needed, at 30 second increments. Allow the truffles to set until firm, about 10 minutes.
- Transfer the remaining melted chocolate coating to a piping bag with a small hole snipped in the end, or a zip-top bag with a tiny hold snipped in one corner. Drizzle chocolate coating over the truffles to create a decorative zigzag. Let stand until set.
- Store truffles in the refrigerator for longevity.
These are delicious! However, after I roll the dough into a ball it still wants to break back apart, even though it packs well in my hand. Any tips? Maybe I didn’t let the flour cool long enough?
Try adding a splash more milk to the mixture. The nature of the dough is a bit crumbly, but it shouldn’t want to fall apart on its own. It should hold together.