Chocolate Chip Cookie Dough Truffles
Try this Chocolate chip cookie dough truffles recipe, or contribute your own.
Try this Chocolate chip cookie dough truffles recipe, or contribute your own.
- Carbohydrate 21.3299366758342 g
- Cholesterol 8.13416667354289 mg
- Fat 9.78866166926076 g
- Fiber 1.3216000213623 g
- Protein 0.981758333371731 g
- Saturated Fat 5.91942266830954 g
- Serving Size 1 1 Serving (34g)
- Sodium 26.3093333543716 mg
- Sugar 20.0083366544719 g
- Trans Fat 0.510049666848262 g
- Calories 162 calories
Step-by-step
- Line a baking sheet with wax paper.
- In a bowl mix together butter, sugar and vanilla.
- Then slowly mix in flour and mix just until combined.
- I like to start with 1/2 cup and add more, until it reaches the "cookie dough" consistency.
- Then stir in desired amount of milk chocolate chips.
- Make one inch balls with the dough and place on the pan.
- Freeze for about 15 to 30 minutes.
- When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power.
- Then dip the cookie dough in the chocolate with a fork.
- Tap off an excess chocolate.
- Place back on wax paper and top with sea salt, nuts or sprinkles if desired.
- Place back in the freezer until chocolate has hardened.
- Store in the refrigerator until ready to serve.
Freezing the rolled dough balls for exactly twenty minutes prevents them from melting into the warm dipping chocolate. Small kitchens require careful temperature management, especially when working with confections that rely on solid fats.
- Microwave semi-sweet chocolate chips or melting wafers at precisely fifty percent power to prevent the cocoa butter from seizing.
- Add all-purpose flour gradually, starting with the lower half-cup measure to avoid a dry, crumbly dough that refuses to hold a spherical shape.
- Tap the dipping fork gently against the rim of the bowl to shed excess chocolate before placing the truffle onto wax paper.
- Store finished truffles in an airtight container inside the refrigerator for up to seven days, bringing them to room temperature for ten minutes before serving to soften the interior.
- Use a high-wattage heavy-bottomed microwave-safe bowl to retain residual heat evenly during the melting process.
Overheating the dipping chocolate ruins the glossy exterior by scorching the sugar solids. Proper chilling ensures the centers remain firm while the outer shell sets crisp.
