Dear Cookie Dough- Loving Friends Who Love Chocolate too,
I’ve created these Chocolate Chocolate Chip Cookie Dough Truffles especially for you. It’s chocolate cookie dough in its purest form (with added chocolate chips). I left out the eggs in the dough, so it’s okay for munching. And there are notes in the recipe for toasting the flour so that’s safe to eat in the recipe too. I roll them into bite-sized balls and cover them with a layer of more chocolate. How’s that sound? I hope you like them!
A few lovely sprinkles on top makes them festive enough for any kind of chocolate-loving occasion. And a few miniature chocolate chips sprinkled on top gives people a hint to what’s inside.
There it is… chocolate cookie dough. You’ll get about 32 balls of dough, depending on how much you nibble in the preparation process.
You can use Baker’s Dipping Chocolate (heat and dip in the container it’s sold in), or another dipping chocolate that you have access to. I must say that this one works out perfectly. You’ll need two tubs of the Baker’s chocolate if you use this product for your own dipping. It’s sold in the baking aisle near the chocolate chips.
If you set your chocolate truffle on a fork and then just lower it into the melted chocolate, you can just tap the fork lightly to get rid of the excess. Then slide it onto a wax paper lined baking sheet to let the chocolate set.
You’ll want to sprinkle with goodies immediately before the chocolate hardens.
And there are a few varieties for you!
Here’s what they look like inside. That’s some pure chocolatey cookie dough right there. If you’re not really a fan of cookie dough because you don’t care for that grainy taste or whatever, these probably aren’t for you. But if you’re a cookie dough nibbler (that’s how my Momma raised me…), then you get what I’m talking about here and I’m pretty sure you’ll like them.
They are soft and sugary and delicious inside. And they are very chocolatey and very rich.
I managed to make a few “heart-shaped” truffles with the cookie dough. It was a bit of a pain, but I’ll tell you how I did it:
I lined a 9×9-inch baking pan with waxed paper (overhanging the sides) and sprayed it with nonstick spray too. You can pat the cookie dough into the pan, refrigerate it until it firms up, then take the cookie dough out of the pan by lifting the wax paper and bringing it to a cutting board. Use a heart cutter to cut out shapes of cookie dough. It’s a little tricky, but it did work. You need to firm up the cookie dough hearts again before you dip them, but they look pretty cute in the end.
If you love cookie dough, you might also enjoy my (classic) Chocolate Chip Cookie Dough Truffles or my Chocolate Chip Cookie Dough Cupcakes. Cookie Dough Billionaire Bars and Cookie Dough Cream Pie look pretty fabulous too.
Chocolate Chocolate Chip Cookie Dough Truffles
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk
- 1½ teaspoons vanilla extract
- 1 cup all purpose flour (see Recipe Notes below)
- 2/3 cup unsweetened cocoa powder
- 3/4 cup miniature chocolate chips
- melting chocolate (like Baker's Dipping Chocolate)
- sprinkles or additional chips, for garnish
- Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.
- Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).
- Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.
- *Some people worry about using uncooked flour. So just in case flour is going to be a risk, I’m suggesting that you toast your flour in the oven before using in this recipe. You’ll just put the flour in pan and toast it at 350 degrees. F. Then you can feel safe to use it in an uncooked cookie dough recipe.
- *If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.
hey. these look lovely. i was thinking of making these today. i had a question. can i use the regular chocolate (dairy milk) for dipping? and what difference would it make if i add condensed milk too?
You can use milk chocolate to melt and dip, but you cannot use liquid chocolate milk (wasn’t sure what you were asking…). Condensed milk is not the same as regular milk, so don’t use that.
Amazing recipe- I made these on Saturday night and absolutely love them. Definitely going to bookmark this page for the future.
I finally got around to making these…I’ve had them pinned forever it seems! I followed your recipe but made a chocolate malt version with the use of Ovaltine. They’re so good, Lori! I’m completely hooked.
Oh yum! I can’t wait to try making these, they look amazing!
Oh Wow! Amazing does not even begin to describe how these babies look! Next chance I get I will make these for sure.
Can you use dry store bought cookie dough and just leave the egg out? Or do you have to use the recipe?
I have never tried it with a store-bought mix.
These look so pretty! My family would love them.
YUM! Can I just reach in and grab a couple? Like a couple would be enough!
These are so festive and fabulous, Lori!
Too cute! These would be so fun to make for a Valentine’s Day party! They look so yummy!
Oh Lori these are SO cute! What a wonderful V-day gift idea- (and that shot of all the different truffles in a row is amazing!)
These look fantastic. I will have to make them for an event at my kid’s school, though….if I just make them without a plan to get rid of them, I know I’d eat them all and hate myself.
So Cute and Tasty! I’d love to get a box of these on Valentines Day. 🙂
I’m definitely a cookie dough nibbler..these look so sweet and tasty! 🙂
Love the hearts! Those are too cute!
The heart truffle is so adorable!
Love how you shaped the truffles into hearts!
Dying over the cuteness of these! And I would definitely eat it all before I dipped them haha! Love this! 🙂
Cute! I need to find this dipping chocolate. I was covering brownie hearts with candy melts over the weekend which worked but I was wishing for something a little bit thinner.
Love this new version! My 7 year old had the idea to make the chocolate chip cookie dough truffles for my for Christmas (with Dad’s help) – he would love to try these too!
Seriously drooling over here. Amazing!
You had me at truffles!
Great photos, Lori! And the heart-shaped truffles? Over the top.
Oh my gosh! These little truffles look amazing! perfect for Valentine’s Day!!
Made a double recipe of this and let me tell you, after the twelfth “ball” you start feeling slightly nauseous. I do not regret stuffing my face though!! scrumptious delicious yummy yummmmmmmm! Thank you so much for sharing this recipe!
I love the heart truffle.
These are a great, cute treat for valentines.
Your mama taught you well! I’d love a box of these! 🙂
Looks amazing! I would SUBSTITUTE one important ingredient & that would be to change to PASTEURZED flour. Unpasteurized flour was linked to the (store bought cookie dough) E.coli outbreak in 2009. ConAgra is the only flour I know that sells their Safeguard flour. That’s the one I use for all my “raw” & cooked baked goods. Here is the article…it’s a great read!
I’ve heard a little buzz about that, but I’ll continue to use AP flour. I’ve been eating cookie dough for so many years that I just have to say that I’m not too worried about it.
Wow….these are so cute.
YUM is really all that needs to be said about these. I need them in my life ASAP.
The dark chocolate with sprinkles is my favorite. So pretty!
Cute and tasty truffle candies with cookie dough centers….YUM! And, made so easy with Baker’s Dipping Chocolate! Thank you for sharing this creative recipe, Lori. LOVE the food photography and the graphics, too. Pinned! xo
Awesome with peanut butter as well i bet!
Totally adorable!!! And CHOCOLATE!!!
You’ll never guess what is on my list to make this week… 😉
I’ll take 3, please 🙂 Love that pic of them all lined up on the board. YUM!
Oh my goodness, Lori! These look so scrumptious and perfect for my Valentine!
Its like you are in my brain. Talk about a craving satisfied!!! These look so delicious!
Very cute! And oh so tasty!
cute! I’ve made the regular cookie dough truffles, but not a chocolate version. Fun idea!
“cookie dough in its purest form” and “white sugar” should never appear together.
Chocolate chip cookie dough is pretty much my favorite thing ever. These look insanely good!
Love love love a good truffle, especially when cookie dough is involved 🙂
So cute! Great job 🙂
Oh Lori! These are just perfect in every single way! The sprinkles, the chocolate… everything!
Lori these are beautiful and adorable and just..so pop-able! I love the grainy taste of cookie dough and oh yes, I would love a dozen! Do you deliver? 🙂 I love the sprinkles, some are white/dark, the mini chips….you thought of everything!