Description
Delicious eggless Chocolate Chip Cookie Dough Truffles made with safe-to-eat raw cookie dough, coated in bittersweet chocolate for a decadent treat. These no-bake truffles combine the classic flavors of cookie dough and rich chocolate in bite-sized form, perfect for parties or a sweet snack.
Ingredients
Scale
Cookie Dough
- 1 ¼ cups all-purpose flour
- 8 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
Chocolate Coating
- 4 ounces bittersweet chocolate, chopped or chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the flour: Preheat the oven to 350°F (175°C). Spread the all-purpose flour evenly on a sheet pan and bake for 5 minutes to heat-treat it, making it safe for raw consumption. Allow the flour to cool completely before use.
- Make the cookie dough: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Mix in the milk and vanilla extract until combined. Gradually add the cooled flour and salt, mixing on low speed just until incorporated. Stir in the mini chocolate chips using a spatula. Cover the dough with plastic wrap and chill it in the refrigerator for about 30 minutes until firm enough to handle.
- Form the truffles: Scoop out the dough and roll into 24 balls about 1 inch in diameter. Place the dough balls on a baking sheet lined with wax paper and freeze them for at least 30 minutes to firm up, making them easier to dip.
- Melt the chocolate coating: In a microwave-safe bowl, combine half of the bittersweet chocolate and ½ teaspoon of coconut oil. Microwave at 50% power for 60 seconds, then stir. Continue microwaving in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Let it cool slightly if very hot.
- Dip the truffles: Remove a handful of cookie dough balls from the freezer at a time. Using two forks or candy dipping tools, dip each ball into the melted chocolate to coat evenly. Tap off excess chocolate and place back on the wax paper-lined sheet. If desired, sprinkle extra mini chocolate chips on the wet chocolate coating before it sets. Repeat melting the remaining chocolate and coconut oil as needed to coat all truffles.
- Set and store: Allow the coated truffles to set completely at room temperature or in the refrigerator. Once set, store the truffles in an airtight container in the refrigerator for up to one week.
Notes
- Heating the flour is essential to ensure the cookie dough mixture is safe to eat raw.
- You can substitute milk with any plant-based milk for a dairy-free option, but the recipe is not vegan due to butter.
- If the chocolate hardens too quickly while dipping, gently reheat it in short intervals in the microwave to maintain a smooth coating consistency.
- Store truffles chilled and allow them to sit at room temperature for a few minutes before serving for best flavor and texture.
- For different flavors, try adding a pinch of cinnamon or a teaspoon of espresso powder to the cookie dough.
