Chocolate chip cookie dough is wrapped in a chocolate shell for a fun holiday treat. Use a cookie scoop to make all the truffles uniform. These are a wonderful addition to a holiday candy assortment tray, and they also make a sweet homespun gift.
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.
Notes
An equal amount of chopped chocolate bars or chocolate chips can be used in place of the confectioners’ coating. Chocolate will bloom if overheated, which means a white chalky finish may occur as the truffles set. To avoid this, add 2 tablespoons of white vegetable shortening to the chocolate as you melt it.
Keyword brown sugar, mini chocolate chips, unsalted butter