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.