Chocolate Chip Cookie Truffles (Print)

Eggless chocolate chip dough balls coated in rich chocolate for an irresistibly sweet treat.

# Components:

→ For the Cookie Dough

01 - 1/2 cup (113g) unsalted butter, softened
02 - 3/4 cup (150g) packed light brown sugar
03 - 2 tablespoons (30ml) milk
04 - 1 teaspoon vanilla extract
05 - 1 1/4 cups (156g) all-purpose flour, heat-treated
06 - 1/2 teaspoon salt
07 - 3/4 cup (130g) mini semisweet chocolate chips

→ For the Chocolate Coating

08 - 8 ounces (227g) semisweet or dark chocolate, chopped
09 - 1 teaspoon coconut oil or vegetable oil (optional)

# Method:

01 - In a mixing bowl, cream together the softened butter and packed light brown sugar until the mixture is light and fluffy.
02 - Add the milk and vanilla extract to the butter-sugar mixture and stir until thoroughly combined.
03 - Gradually incorporate the heat-treated all-purpose flour and salt into the dough, mixing until just combined. Avoid overmixing.
04 - Gently fold the mini semisweet chocolate chips into the cookie dough until evenly distributed.
05 - Using a tablespoon, scoop portions of the cookie dough and roll them into uniform balls. Arrange the dough balls on a baking sheet lined with parchment paper.
06 - Place the baking sheet with the dough balls into the freezer for at least 30 minutes, or until they are firm to the touch.
07 - While the dough balls are chilling, melt the chopped chocolate (and optional oil) in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
08 - Using a fork, carefully dip each chilled dough ball into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Return the coated truffles to the parchment-lined baking sheet.
09 - If desired, immediately sprinkle the wet chocolate coating with extra mini chocolate chips or a pinch of sea salt.
10 - Refrigerate the truffles for 15 to 20 minutes, or until the chocolate coating has completely set.

# Expert Advice:

01 -
  • Ready in just 25 minutes of active time
  • No baking required perfect for summer
  • Safe to eat with heat-treated flour
  • Makes an impressive homemade gift
  • Store beautifully for last-minute treats
02 -
  • Safe to eat with properly heat-treated flour
  • Can be made up to 3 days ahead
  • Perfect for gifting in mini cupcake liners
  • Freezes beautifully for up to 3 months
  • Customizable with different mix-ins
03 -
  • Always chill dough balls before dipping to prevent melting
  • Use a fork rather than toothpicks for smoother chocolate coating
  • Let chocolate cool slightly before dipping to prevent dough melting
  • Tap off excess chocolate thoroughly for neater appearance
  • Work in small batches keeping remaining dough balls chilled

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