Chocolate Chip Cookie Truffles (Printable)

Bite-sized chocolate chip dough coated in smooth chocolate, perfect chilled or room temp.

# What You’ll Need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon salt
08 - 1 cup mini chocolate chips

→ Chocolate Coating

09 - 10 ounces semisweet or dark chocolate, chopped or in chips
10 - 1 teaspoon coconut oil or vegetable oil (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely.
02 - Using a mixer, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add milk and vanilla extract to the creamed mixture and blend until evenly combined.
04 - Stir in the cooled, heat-treated flour and salt until the dough comes together evenly.
05 - Fold mini chocolate chips into the dough ensuring even distribution.
06 - Scoop tablespoon-sized portions and roll into balls. Arrange on a parchment-lined baking sheet.
07 - Place dough balls in the freezer and chill for 20 to 30 minutes until firm.
08 - Melt chocolate and optional coconut oil in a microwave or double boiler until smooth.
09 - Using a fork or dipping tool, dip each chilled dough ball into the melted chocolate, allowing excess to drip off.
10 - Place coated truffles back onto the parchment-lined sheet. Optionally drizzle with additional chocolate or sprinkle mini chips.
11 - Refrigerate truffles for about 15 minutes until chocolate is fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No baking required, just mixing and chilling—perfect for when you want homemade dessert without heating up the kitchen.
  • The edible cookie dough stays soft inside while the chocolate shell gives you that satisfying snap when you bite down.
  • They're small enough to pop one in your mouth but impressive enough to box up as gifts.
  • This recipe actually taught me that limitations breed creativity; the no-eggs-no-baking setup somehow makes them taste more indulgent.
02 -
  • Heat-treating flour isn't optional if you want completely safe edible dough; it's a quick step that makes all the difference between worrying and enjoying.
  • Don't skip the cooling step after baking the flour, or your butter will melt when you mix them together and you'll lose that fluffy texture you worked for.
  • If your chocolate coating is too thick, add just a tiny bit of coconut oil and stir gently; too much and it tastes greasy, but a teaspoon makes it coat like silk.
03 -
  • If your chocolate is too thick to coat smoothly, add oil one teaspoon at a time rather than all at once; it's easier to thin than to thicken.
  • Roll your dough balls while they're still slightly soft; once they're rock-hard from the freezer, they crack when you try to shape them.
  • Keep a small bowl of melted chocolate nearby while dipping so you can redip any bare spots before the coating sets.

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