Chocolate Chip Cookie Dough Truffles

Cake Balls & Truffles, chocolate, Cookies, recipes

posted on August 20, 2011 by Bianca Garcia

By the end of this post you will learn two things: One, how to make dangerously easy chocolate chip cookie dough truffles. And two, a secret I’ve been trying to keep for a couple of years.

Let’s get to business first. Balls. Cookie Dough Balls. Or to make it sound fancy: Chocolate Chip Cookie Dough Truffles.

These treats are not vegan, they are not gluten-free. These have a lot (seriously, a lot) of sugar and flour and butter and more sugar. When frozen, they remind me of my favorite things about Ben & Jerry’s ice cream. At room temperature, they remind me of why I run – so I can eat all the sugar and butter and chocolate I want. Even in raw form.

(Just kidding, you know that’s not the only reason I run!)

these cookie dough truffles are little and cute, but each ball is dense and heavy

Chocolate Chip Cookie Dough Truffles

(recipe adapted from Brown Eyed Baker)

2 cups all purpose flour
1 1/2 cups mini chocolate chips
1 1/2 sticks unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 cup confectioners sugar
3 tablespoons skim milk
2 teaspoons vanilla extract
1/4 teaspoon salt

First, combine the butter and sugars together in a big mixing bowl

Using an electric mixer, beat on medium speed until well combined. Add the milk and vanilla and mix again. Reduce the speed to low and mix in the flour.

Next, gently stir in the mini chocolate chips. Use a rubber spatula, not a wooden spoon like the one pictures above.

Now, about that secret that I mentioned earlier?

You see, the reason why I have a wooden spoon in that big mixing bowl is because… I don’t have a mixer.

I don’t have a Kitchen Aid mixer. I don’t even have a hand mixer. Everything you see on my blog is mixed manually. Sometimes (okay, most of the time), I wish I had a nice, pretty pink Kitchen Aid mixer, but I really don’t have any counter space. Friends who’ve been to my apartment marvel at my tiny counter and wonder how I can crank out everything in such a small space. So when I bake things that require an electric mixer, I just ignore it and mix everything manually. Mostly with my trusty wooden spoon. I mix and mix till my arms and wrists are sore, then I mix some more. I kinda like how it makes me feel hard core (and lets me develop my guns!) and I like how I work a bit harder with each baked good – there’s a little more love that goes into each project.

So now you know my secret :)

Anyway if you have a mixer, follow the instructions above. If you don’t, just use some arm power.

Either way, you’ll end up with this nice big ball of dough.

Put the whole bowl in the fridge for about 15 minutes, so the dough hardens a little bit – this will make it easier to shape it into balls since it won’t be so sticky.

Next, just shape them into 2 inch balls and they’re good to go!

These truffle are not real cookie dough (no eggs, no baking powder) so you can’t really bake them. But you can freeze them! And eat them cold. Or you can serve them to your friends just a little chilled, so that they’re easier to bite into. I’ve also served them room temperate and they were so soft and buttery and delightful.

These were a big hit with my friends, and I think it’s mostly because there’s something that feels a little sinful about eating cookie dough. It’s luxurious and a little naughty, like you can’t wait to bake the cookie and you’re already digging into the raw dough. But these cookie dough truffles are technically not real cookie dough, so there’s no need to feel guilty.

You can also make these truffles a little more elegant by dipping them in chocolate or rolling them in coconut or crushed nuts.