Chocolate Chip Cookie Dough Truffles

  • 1 c. flour
  • ½ tsp. salt
  • ½ c. butter at room temperature
  • ½ c. packed brown sugar
  • ¼ c. granulated sugar
  • 1 tsp. vanilla extract
  • 3 T. milk
  • ⅔ c. mini chocolate chips
  • 12 oz. (1 pkg.) semi-sweet chocolate chips

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

In a small bowl, whisk the flour and salt; set aside.

Beat the butter until creamy; add the sugars and beat on high until pale and fluffy. Add the vanilla extract and mix until combined.

Reduce the mixer speed to low and slowly add in the flour mixture. Mix until just incorporated. Slowly pour in the milk. Increase the mixer speed to med-high and beat for 3 minutes. Stir in the mini chocolate chips by hand.

Using a small (2 tsp) disher (ice cream scoop), scoop the cookie dough and roll it into balls. Place the balls on the prepared baking sheet and freeze for 30 minutes.

Place the semi-sweet chocolate chips into a medium heat-proof glass bowl. Place the bowl over a small saucepan — the bowl should rest mostly above the top edge of the saucepan - filled about halfway with water. Place the entire setup (called a bain marie) on the stove over medium-low heat. Stir the chocolate regularly until it is fully melted.

Carefully coat the cookie dough balls in the melted chocolate. If desired, sprinkle the tops with decorations. Allow the chocolate to fully set before storing the truffles in a covered container in the refrigerator. Allow to come to room temperature before serving.

  • Yields: About 30 truffles
  • Preparation Time: 90 minutes

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