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 1/2 teaspoons vanilla extract
3/4 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 :)