Chocolate Chip Dough Truffles (Printable)

Bite-sized treats of rich chocolate chip dough coated in smooth chocolate, perfect for easy indulgence.

# What You'll Need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon salt
08 - 1 cup mini chocolate chips

→ Chocolate Coating

09 - 10 oz semisweet or dark chocolate, chopped or in chips
10 - 1 teaspoon coconut oil or vegetable oil (optional)

# How to Make It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely.
02 - In a mixing bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy.
03 - Add milk and vanilla extract to the creamed sugar and butter mixture, mixing until evenly blended.
04 - Stir in the cooled, heat-treated flour and salt until fully combined.
05 - Fold mini chocolate chips gently into the dough to distribute evenly.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange them on a parchment-lined baking sheet.
07 - Place the formed dough balls in the freezer for 20 to 30 minutes until firm.
08 - Melt chopped chocolate and optional coconut or vegetable oil using a microwave or double boiler until smooth.
09 - Using a fork or dipping utensil, immerse each chilled dough ball in the melted chocolate, allowing any excess to drip off.
10 - Place dipped truffles back onto the parchment-lined sheet. Optionally, decorate with additional chocolate drizzle or mini chips.
11 - Chill coated truffles in the refrigerator for about 15 minutes until the chocolate sets. Serve chilled or at room temperature.

# Expert Hacks:

01 -
  • They taste like you're eating spoonfuls of cookie dough straight from the mixer, but without any food safety worries.
  • The chocolate coating makes them feel fancy and gift-worthy, even though they're honestly one of the easiest treats to make.
  • You can finish an entire batch in under an hour, chilling time included, making them perfect for last-minute cravings or surprise guests.
02 -
  • Heat-treating the flour is non-negotiable if you're going to eat raw dough—it's the one safety step that makes this recipe actually safe, and it takes all of five minutes.
  • Don't skip the cooling step after heat-treating your flour; mixing warm flour into your creamed butter will melt it and change the whole texture of your dough.
  • The dough has to be cold when you dip it, or it will crumble apart and you'll end up fishing for bits of cookie dough in melted chocolate instead of having neat, beautiful truffles.
03 -
  • If your chocolate is too thick and stubborn when you're dipping, add just a tiny bit more coconut oil—a quarter teaspoon at a time—rather than trying to reheat it, which can make it grainy.
  • Use a fork with wide tines or a proper chocolate dipping fork, which gives you better control than a spoon and helps the excess chocolate drip cleanly back into the bowl without splashing.

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