Our eggless Cookie Dough Truffles taste just like bites of chocolate chip cookie dough straight from the bowl. A perfect make-ahead dessert for the holidays or a decadent homemade food gift!
4ouncesbittersweet chocolate chopped into small pieces or 4 ounces bittersweet chocolate chips
1teaspooncoconut oil
Instructions
To make the cookie dough:
Preheat oven to 350°F.
Evenly spread flour on a sheet pan and bake for 5 minutes. Allow to cool completely.
1 ¼ cups all purpose flour
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in mini chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 24 (1-inch) balls.
1 ¼ cups all purpose flour, 8 tablespoons unsalted butter,, ¼ cup granulated sugar, ½ cup packed light brown sugar, 2 tablespoons milk, ½ teaspoon vanilla, ½ cup mini chocolate chips, ½ teaspoon salt
Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
To dip the truffles:
Place half of bittersweet chocolate and coconut oil in a microwave safe bowl and melt for 60 seconds at 50% power. Stir. Repeat for 30 seconds intervals or until chocolate is completely melted. Allow to cool slightly if very hot.
4 ounces bittersweet chocolate chopped into small pieces, 1 teaspoon coconut oil
Remove a handful of balls from the freezer at a time and dip in chocolate using two forks or candy dipping tools. Tap off any excess coating and place back on wax paper to set. (Add mini chips while the coating is still wet if desired.) Repeat with remaining chocolate and dough balls, melting the other half of the chocolate and coconut oil when needed.
Refrigerate in an airtight container for up to a week.
Notes
I use a cookie scoop to keep my truffles uniform in size.
Melt your chocolate in batches to keep it from hardening before you get all the dough balls coated. The little bit of coconut oil mixed in with the chocolate helps keep it smooth longer, too.
The dough balls retain their shape best when frozen or very well chilled, so I only dip a limited number at a time and keep the rest in the fridge or freezer until the next batch.
Place the dipped truffles on parchment or wax paper immediately after dipping so they can be easily removed after the chocolate coating has set.
Decorate them with sprinkles or mini-chips while the chocolate coating is still wet or drizzle melted white chocolate on top after they have set.