Chocolate Chip Dough Truffles (Printable)
Bite-sized chocolate chip dough treats coated in smooth chocolate, ideal for sharing or gifts.
# What You'll Need:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup light brown sugar, packed
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 - 1/2 teaspoon salt
08 - 3/4 cup mini semi-sweet chocolate chips
→ Chocolate Coating
09 - 8 ounces semi-sweet or dark chocolate, chopped or chips
10 - 1 teaspoon coconut oil or vegetable oil (optional)
# How-To Steps:
01 - In a large bowl, beat softened butter with light brown sugar and granulated sugar until the mixture is smooth and creamy.
02 - Add milk and vanilla extract to the creamed mixture and mix until uniformly combined.
03 - Gradually mix in heat-treated all-purpose flour and salt, stirring until a soft dough forms.
04 - Gently fold mini semi-sweet chocolate chips into the dough until evenly distributed.
05 - Scoop tablespoon-sized portions and roll them into 24 uniform balls. Arrange on a baking sheet lined with parchment paper.
06 - Place the dough balls in the freezer for 15 to 20 minutes to firm up.
07 - Melt the chopped chocolate and optional coconut or vegetable oil in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth.
08 - Using a fork or dipping tool, dip each chilled dough ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet.
09 - Refrigerate the coated truffles for at least 20 minutes until the chocolate coating is completely set.
# Expert Advice:
01 -
- They taste like cookie dough dreams wrapped in chocolate without any of the food safety worry.
- Twenty-four truffles means enough for sharing (or not sharing, depending on your mood).
- No baking required, so your oven stays free and your kitchen stays cool.
02 -
- Heat-treating flour sounds fussy until you realize it's five minutes in the oven and completely non-negotiable for eating raw dough safely.
- Don't skip the freezing step before coating; room temperature dough balls won't hold their shape when they meet warm melted chocolate.
03 -
- If your dough is too soft before coating, pop it back in the freezer rather than fighting with melting chocolate.
- Adding a tiny bit of cocoa butter or coconut oil to melted chocolate fixes any seizing issues and gives you a professional-looking coat.