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–+ servings
Chocolate chip cookie dough truffles, sprinkled with sea salt.

Chocolate Chip Cookie Dough Truffles

Heather Smoke
Edible chocolate chip cookie dough rolled into balls and coated in dark chocolate.

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5 from 3 votes
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Prep Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings30 truffles

Equipment

  • Stand Mixer with Paddle Attachment
  • Small Cookie Scoop

Ingredients
 

  • 1 ¼ cups all-purpose flour, spooned and leveled
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cinnamon
  • ¼ tsp instant espresso powder or instant coffee
  • ½ cup unsalted butter, softened to room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar, lightly packed
  • 1 ½ tsp vanilla extract
  • 1 cup mini chocolate chips
  • ½ cup pecans, finely chopped (optional)
  • 1-2 tbsp milk, only if needed
  • 1 ½ cups dark or semi-sweet chocolate chips
  • 1 ½ tbsp coconut oil

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.
Keyword Chocolate Chip, Cookie Dough, Truffles
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