I love dessert, specifically if it involves chocolate, but there’s one dessert that will always have top place in my heart: the good ol’ Chocolate Chip Cookie. I can quite put my finger on it, but there’s something about my idea of the perfect Choco Chip Cookie, with a soft, almost doughy, vanilla-y crumb and lots of big dark chocolate chips, all put together in one big, thick cookie that never fails to fulfill my dessert cravings. BUT, I must admit, I’ve found a pretty close equivalent, a dessert that I could eat every day and absolutely indulge in with every bite: The Chocolate Chip Cookie Dough Truffle.
I have this theory about cookie dough… there are two reasons why we ever chose to bake cookies in the first place.
1. It’s not exactly “safe” to eat raw cookie dough with eggs. Although that doesn’t stop most people.
2. It seems a bit socially unacceptable to eat raw cookie dough as a dessert. But really, I’m sure most of us wouldn’t mind doing just that!
These truffles are the solution to the two problems I’ve mentioned, because…
1) They don’t contain any raw eggs.
2. They make cookie dough look like a sophisticated, party-ready dessert, all wrapped up in solid chocolate like presents for your mouth.
When you think about it, people have all sorts of different preferences about their Chocolate Chip cookies… thin, thick, chewy, crunchy, etc., but Chocolate Chip Cookie Dough of any sort will pretty much please any sane person ;)
And that is the reason why these truffles are so good. They’re balls of cookie dough wrapped in chocolate. ‘Nuff said.
Chocolate Chip Cookie Dough Truffles
These Chocolate Chip Cookie Dough Truffles coated with solid chocolate are just about the best treat created since the chocolate chip cookie.
- Yield: about 25 truffles 1x
- 1 cup (2 sticks) salted butter, softened
- 1 cup brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup unbleached all-purpose flour
- pinch of salt
- 1 cup chocolate chips
- generous 2 cups dark or semisweet chocolate chips
- sprinkles for garnish (optional, I used Wilton sugar crystals)
- 1. In the bowl of a stand mixer with the flat beater attachment, beat the butter and brown sugar rapidly, until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.
- 2. Add the flour and salt at lowest speed, mixing until just combined. Stir in the chocolate chips by hand.
- 3. Using an ice-cream scoop, scoop the cookie dough into mounds on a parchment-lined baking sheet. Place in the refrigerator to chill for 1-2 hours, or until firm. Shape chilled dough into balls (I made mine about 1-inch in diameter) and place back on the baking sheet and into the freezer to firm further, about 1 hour.
- 4. When you are ready to coat the cookie dough balls, melt the chocolate in a microwave safe bowl on high for 1 minute. Stir and continue to heat for 30-second increments, until completely melted, stirring in between increments.
- 5. Line a second baking sheet with parchment paper. Remove a few balls of cookie dough from the freezer at a time and dip in melted chocolate. To dip, stick a toothpick into the cookie dough, dip into chocolate, remove from chocolate and twirl carefully to allow excess chocolate to drip back into bowl, and use another toothpick to push the truffle onto the clean lined baking sheet. If garnishing with sprinkles, let chocolate cool for a few minutes before adding. Place finished truffles back in the freezer to set. Continue with remaining balls of dough.
- 6. Store truffles in the fridge or freezer until ready to serve. I personally enjoyed them most straight from the freezer :)
Recipe Adapted From: The Galley Gourmet
This Recipe Uses: