Chocolate Chip Cookie Dough Truffles

makes 3 dozen


8 ounces (16 tablespoons) unsalted butter, at room temperature

1 cup light brown sugar

1 1/2 teaspoons pure vanilla extract

1 cup mini semisweet chocolate chips, plus extra for garnish

3/4 cup unbleached all-purpose flour

pinch of kosher salt

12 ounces milk or dark chocolate, chopped


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes.  Beat in the vanilla, add the flour and salt and beat until combined.  Using a rubber spatula, fold in the mini chips.


Using a 1/2 ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet.  Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours.  Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.


Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave.  Stir until smooth.  Remove a few frozen dough balls from the freezer.  Pierce the dough ball with a toothpick and dip in the melted chocolate to coat.  Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet.  Continue with remaining dough balls.  The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.  Enjoy!


Printed from thegalleygourmet.net