Chocolate Chip Cookie Dough Truffles

The most delicious chocolate chip cookie dough truffles, made with edible cookie dough coated in dark chocolate and sprinkled with flaky salt.

You might also love these chocolate white chocolate chip cookies, caramel stuffed chocolate chip cookies, and chocolate chip cookie brownies.

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Why You’ll Love These Truffles

No Baking. Okay, well, that’s not entirely true. You won’t be baking any cookies, but since this is raw cookie dough, you will need to briefly bake the flour to heat-treat it.

Make Ahead Recipe. This is a great treat to make ahead, since the truffles keep so well for such a long time. I like to keep the truffles in the fridge and eat them cold, but you can also freeze them for 3-6 months.

So Many Good Textures. I just love the texture of these chocolate chip cookie dough truffles, especially served cold. The chocolate shell is crisp, with the wonderfully chewy cookie dough inside, full of chocolate chips and crunchy pecans. And the flaky salt on top is the perfect touch.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cookie Dough

• Flour. Be sure to heat treat your all-purpose flour to kill the bacteria so it’s safe to eat in the raw cookie dough.
• Salt. I use coarse Kosher salt for all my cooking and baking, and it nicely balances the sweetness.
• Spices. A little cinnamon and espresso powder adds a more interesting depth of flavor.
• Unsalted Butter. Adds moisture and richness.
• Sugar. A combination of granulated sugar and dark brown sugar adds sweetness and moisture.
• Vanilla Extract. Flavor.
• Mini Chocolate Chips. Since these cookie dough truffles are small, mini chocolate chips are a better size so that the truffle is sprinkled throughout with crunchy chocolate chips.
• Pecans. Totally optional, but chopped pecans add extra crunch and a nutty flavor.
• Milk. Since edible cookie dough doesn’t contain any eggs as a binder, a little milk helps to bind the dough together.

Chocolate Coating

• Chocolate Chips. To dip your truffles, you’ll need to melt some chocolate. I like to use dark chocolate, but you can use milk or semi-sweet.
• Coconut Oil. Adding a little coconut oil to the melted chocolate helps it to melt more smoothly, with a slightly thinner consistency that’s easier for dipping.
• Garnish: Mini chocolate chips and flaky salt, such as Maldon.

Instructions

Heat Treat the Flour

• Preheat the oven to 350 F, and spread the flour out onto a baking sheet.
• Bake for 5 minutes, then let cool completely. If the flour seems clumpy from heating it, you can sift it through a fine mesh sifter.

Make the Cookie Dough

• Whisk together the heat-treated flour, salt, cinnamon and espresso powder. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 1-2 minutes until smooth. Beat in the vanilla.
• With the mixer on low, add the flour mixture, stirring until combined. Add the mini chocolate chips and chopped pecans, and stir until combined. If the dough seems crumbly and won’t come together, add 1-2 tablespoons milk to bind it together.
• Use a small cookie scoop to portion the dough into 30 portions, then roll each into a ball. Place the dough balls on a baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour.
• Note: if you like, reserve a few tablespoons of the mini chocolate chips to decorate the tops of the truffles.

Dip in Chocolate

• Start with 1 cup of the dark chocolate chips and 1 tablespoon coconut oil. In a microwave safe bowl or measuring cup, melt the chocolate and coconut oil on 50% power until smooth. I usually start with 2 minutes on 50% power, stir the chips up, then 1 more minute at 50% power, stir again, and continue in 10-15 second increments until smooth.
• Line a baking sheet with wax paper, and get your pan of chilled dough balls out of the fridge.
• The easiest way to dip the dough balls in chocolate is by using toothpicks. Poke a toothpick into a ball of cookie dough and dip in the chocolate. If you need to, use a spoon to spoon some chocolate over the dough to coat it completely. Now tap the toothpick against the edge of the bowl to shake off excess chocolate. Set the truffle on the wax paper, and use a second toothpick to push the truffle off onto the paper. If there’s a hole on top, just use the toothpick to spread some of the chocolate over the hole to cover it. If the chocolate gets too thick, or you need more melted chocolate, add more chocolate chips and coconut oil and melt it again.
• Repeat dipping all the cookie dough until you have a tray full of truffles. Every 4-5 truffles, sprinkle the tops with mini chocolate chips or flaky salt, before the chocolate hardens.
• Place the tray in the refrigerator and chill until the chocolate is hardened. Store the truffles in the refrigerator in an airtight container for up to 2 weeks.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Why does the flour need to be heat treated first?

Flour is a raw ingredients, just like eggs, and can contain contaminants making it unsafe to eat unless it’s cooked first. Since these truffles are made with raw chocolate chip cookie dough, you’ll need to heat treat the flour first so that it’s save to eat raw. This is an easy process of simply spreading the flour out onto a baking sheet, baking it for 5 minutes at 350 F, and then letting it cool.

Can I bake this cookie dough into cookies?

No, without any eggs or leavening in the dough, these will not bake very well. If you’re looking for a delicious, high altitude chocolate chip cookie recipe, this is my favorite!

Why do you add coconut oil to the melted chocolate?

Chocolate chips contain additives that prevent them from melting smoothly, so the coconut oil helps to thin the melted chocolate, making it smoother and easier to use for dipping the truffles.

What can I do with the leftover melted chocolate?

You’ll likely have extra melted chocolate left after dipping all your truffles, but don’t let it go to waste! My favorite way to save it is to spread it out onto a baking sheet that’s lined with parchment paper, then refrigerate it until it hardens. Then just chop the hardened chocolate into chunks. Scrape all the chocolate chunks into a freezer bag, and refrigerate or freeze until you need them. You can add them to cookies or brownies, or reuse them for another melted chocolate project.

Do the truffles need to be refrigerated?

Yes, you should refrigerate the truffles for a few reasons. Since the dough contains butter, keeping the truffles chilled will keep the butter fresh. Also, since the melted chocolate contains coconut oil which softens the chocolate, the chocolate doesn’t fully harden at room temperature. So refrigerating the truffles keeps the chocolate hard and crisp. And lastly, they’re delicious cold from the fridge!

Can I freeze the truffles?

Yes, you can store the truffles in an airtight container and freeze for 3-6 months.

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