Cookie Dough Truffles (Print Version)
# Ingredients:
→ Dough
01 -
1 ¾ cups all-purpose flour
02 -
1 cup unsalted butter, softened to room temperature
03 -
¾ cup light brown sugar
04 -
½ cup granulated sugar
05 -
1 ½ teaspoons vanilla extract
06 -
2 tablespoons heavy cream
07 -
¼ teaspoon salt
08 -
1 ½ cups mini semi-sweet chocolate chips
→ Chocolate Coating
09 -
15 ounces dark chocolate melting wafers (e.g., Ghirardelli brand)
10 -
4 ounces milk chocolate melting wafers (e.g., Ghirardelli brand)
# Instructions:
01 -
Preheat the oven to 300°F. Line two baking sheets with parchment paper. Evenly spread the all-purpose flour across one baking sheet. Bake for 5 to 7 minutes, watching closely to prevent burning. Once baked, allow the flour to cool completely.
02 -
In a stand mixer or large bowl with a handheld mixer, cream together butter, light brown sugar, granulated sugar, and vanilla extract on medium speed until light and fluffy.
03 -
Reduce mixer speed to low and add heavy cream, mixing for 30 seconds to 1 minute until fully incorporated. Gradually add the cooled treated flour, ½ cup at a time, along with the salt, mixing until just combined.
04 -
Fold mini semi-sweet chocolate chips into the dough using a wooden spoon until evenly distributed. Cover the dough and refrigerate for 30 minutes.
05 -
Using a 1-inch (1 tablespoon) cookie scoop, form the dough into balls by rolling it in your palms. Place the balls onto the second parchment-lined baking sheet. Refrigerate for an additional 10 to 15 minutes.
06 -
In a microwave-safe bowl, melt the dark chocolate wafers for 1 minute at 50% power. Stir, then continue heating in 30-second intervals until melted and smooth.
07 -
Roll each cookie dough ball in the melted dark chocolate, removing excess chocolate by tapping the fork on the bowl's side. Place coated balls back onto the parchment-lined sheet.
08 -
Melt milk chocolate wafers in a microwave-safe bowl for 1 minute at 50% power, stirring and heating in 30-second intervals until smooth. Transfer to a piping bag, cut the tip, and drizzle over coated truffles.
09 -
Refrigerate truffles for 5 to 10 minutes to allow coatings to firm up before serving.
# Notes:
01 -
Mini chocolate chips work better than standard-size chips for this recipe due to their smaller size.
02 -
Dampen hands slightly before rolling dough to prevent sticking.
03 -
Use a toothpick to help transfer coated truffles off the fork cleanly.