These Chocolate Chip Cookie Dough Truffles are for my fellow bowl scrapers and batter eaters.
If I’m being honest with myself, half of the joy of making chocolate chip cookies is eating the cookie dough, or as I like to call it, testing for quality control. Sometimes I don’t clean the bowl and beater very well to ensure there are “leftovers.” And by sometimes I mean every. single. time. These Chocolate Chip Cookie Dough Truffles will curb a cookie dough craving in a hot minute. They have all the taste of irresistable batter without the rather resistable addition of uncooked eggs.
Another reason this recipe is so great is that it has built in portion control. Let’s say you have a tub of cookie dough in the fridge (as we all do) and you mindlessly eat half of that tub while binging the third season of The Office. “Where did it all go?” you say to yourself at 1:00AM while lamenting how Jim needs to move back to Scranton and be with Pam. This is all theoretical of course and not a relection of a typical weeknight at my place…
These cookie dough truffles are a few bites of batter indulgence. One or two after dinner satisfies my sweet tooth but doesn’t make me feel too guilty. I need my desserts to practice restraint on their own, because I often times lack it!
One last note for my pastry nerds. I know that technically these aren’t truffles. Truffles usually have a chocolate ganache center. However they are often bite-sized confections that are coated in chocolate. It’s a bit of a stretch, but I asked my board of advisors (me) and they said it was fine.
- 4 Tbs. unsalted butter
- ½ cup brown sugar
- 1 cup powdered sugar, sifted
- ½ cup flour, sifted
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 2 Tbs. whole milk
- ½ cup mini semi-sweet chocolate chips
- 8 oz. semi-sweet chocolate
- 1 Tbs. unsalted butter
- Cover a plate or tray with parchment and set it aside.
- In the bowl of a stand mixer, cream together the first amount of butter and brown sugar until light and fluffy. Add powdered sugar, flour, salt, and vanilla extract until combined. It’ll look pretty dry. Don't fret.
- Mix in milk. You're looking for something slightly stiffer than typical cookie dough batter. Stir in chocolate chips.
- Scoop out tablespoon-sized portions and roll into balls. Place on prepared plate and put them in the fridge for about 15 minutes until firm.
- Microwave the remaining chocolate and butter in 10 second bursts, stirring well after each go. Melt until smooth. Coat truffles one at a time in the melted chocolate, shaking off excess. Sprinkle with additional chocolate chips for decoration. Return to your prepared plate to dry. Store in the refrigerator for up to a week.