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Chocolate Chip Cookie Dough Truffles Recipe
Ben Carraoli

Chocolate Chip Cookie Dough Truffles Recipe

I absolutely fell in love with these Chocolate Chip Cookie Dough Truffles the very first time I made them. There’s something so comforting about safe-to-eat cookie dough wrapped in a rich chocolate shell. After making a batch at home, I couldn’t stop sneaking one after another.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened – Soft butter blends easily and creates a creamy base; avoid melted butter or the dough will be greasy.
  • 1/2 cup packed light brown sugar – Adds moisture and that deep caramel-like cookie dough flavor.
  • 1/4 cup granulated sugar – Helps balance sweetness and keeps the dough from tasting too heavy.
  • 2 tablespoons milk – Brings the dough together and keeps it soft and scoopable.
  • 1/2 teaspoon vanilla extract – Enhances all the sweet flavors and makes the dough taste bakery-style.
  • 1 1/4 cups heat-treated all-purpose flour – Heat-treating makes flour safe to eat raw; never skip this step.
  • 1/2 teaspoon salt – Balances sweetness and sharpens the chocolate flavor.
  • 1/2 cup mini chocolate chips – Mini chips work best because they spread evenly through the dough.
  • 8 ounces semi-sweet or bittersweet chocolate chopped – High-quality chocolate melts smoother and tastes richer.
  • 1/2 teaspoon vegetable oil or coconut oil – Helps the chocolate coating set smoothly and look glossy.
  • Optional toppings: flaky sea salt or sprinkles – Adds texture and visual appeal.

Method
 

  1. Start by heat-treating the flour to make it safe to eat. Spread it on a baking sheet and heat until warm throughout. Let it cool completely before using.
  2. In a bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This step creates a smooth and rich cookie dough base.
  3. Mix in the milk and vanilla extract. These ingredients soften the dough and enhance the overall flavor.
  4. Slowly mix in the cooled heat-treated flour and salt. The dough should be thick, soft, and slightly sticky.
  5. Stir in the mini chocolate chips until evenly distributed throughout the dough.
  6. Scoop the dough and roll it into small balls. Place them on a lined baking sheet and refrigerate until firm.
  7. Melt the chopped chocolate with oil until smooth. Stir gently to avoid overheating.
  8. Dip each chilled dough ball into melted chocolate. Tap off excess coating and place back on parchment paper.
  9. Refrigerate the truffles until the chocolate coating is fully set and firm.

Notes

  • I always let the dough chill longer if my kitchen is warm.
  • I use mini chocolate chips because they give chocolate in every bite.
  • I add a pinch of flaky sea salt on top for contrast.
  • I make sure the flour is fully cooled before mixing it into the dough.
  • I melt chocolate slowly so it stays smooth and glossy.