Make decadent, bite-sized chocolate chip cookie dough truffles without turning on your oven. This recipe uses heat-treated flour for safe, edible cookie dough.
Author:Ahazzam
Prep Time:25 min
Cook Time:5 min
Total Time:60 min
Yield:About 30 truffles
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk (whole milk recommended)
2 1/4 cups all-purpose flour, heat-treated
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 cup milk or dark chocolate, melted for dipping
Instructions
Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Beat in the vanilla extract and milk until just combined.
Gradually mix in the cooled, heat-treated flour and salt until a thick dough forms. Do not overmix.
Stir in the miniature chocolate chips.
Cover the bowl and chill the dough for at least 30 minutes, or until firm enough to roll.
Scoop the dough using a small cookie scoop or spoon and roll into 1-inch balls. Place them on a parchment-lined baking sheet.
Chill the dough balls for another 30 minutes to firm them up before dipping.
Melt the dipping chocolate according to package directions. You can use a double boiler or microwave in short intervals.
Dip each chilled dough ball into the melted chocolate, allowing excess chocolate to drip off. Return the coated truffles to the parchment-lined sheet.
Refrigerate the truffles for at least 15 minutes, or until the chocolate coating is set.
Notes
To heat-treat flour safely, bake it at 350°F for 5 minutes, stirring halfway through. Cool completely before mixing into the dough.
For a richer coating, use high-quality dark chocolate.
Store leftover truffles in an airtight container in the refrigerator for up to one week.