January
11, 2010
Chocolate Chip Cookie Dough Truffles
Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. Even Taylor firmly declared these the best thing I’ve ever baked. Even though there was technically no baking involved, I’m still taking that as a hint that I did good. I did real good. And we’ve been enjoying the product of that goodness all week long.
My apologies to the New Years’ resolution folk. I tried to hold off until at least February to post these, but I just couldn’t do it. Call it a little treat to yourself for doing so well up until this point. While one of these little guys won’t hurt, good luck practicing self-restraint when faced with a cookie sheet full of them. It’s not easy. What is easy is whipping them up. Which I encourage you to go do. Immediately.
The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. I used a bag of dark chocolate candy coating, available at craft stores, specialty baking stores, or online. While the brand I used did have a slightly fake-chocolate taste when I sampled a wafer beforehand, the final product was a thin and delicious chocolate coating that hardened into a beautifully snappy shell. Feel free to use pure semi-sweet or dark chocolate to coat these, but I didn’t want to have to deal with tempering and all that jazz. The chocolate wafers are a beautiful and simple solution. And, as I discovered purely by accident, one 14oz bag was the perfect amount of coating for one batch of truffles. One batch meaning about 4 dozen or so. One batch that we have been hoarding all for ourselves. Posting this recipe is the closest thing to sharing I’m willing to do.
Take it or leave it (but I strongly suggest you take it. Now).
Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips14 oz dark chocolate candy coating
Directions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
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#1 | Reply
Bring a sample, if they are not considered a gel, on the plane! YUM!
#2 | Reply
I’m a sucker for any of these kinds of truffles. Cake truffles. Candy truffles. Now cookie truffles? Oh yeah. Quite possibly the best of them all. I’m definitely making these! Thanks!
#3 | Reply
I. Must. Try. These!
I looooove chocolate chip cookie dough normally, and these look like they take it to a new level.
#4 | Reply
I cannot wait to make these and send to the hubs in Iraq! Thanks for sharing the recipe!
#5 | Reply
I am afraid to make these! LOL!
#6 | Reply
fantastic…
#7 | Reply
Lindsay, these look incredible! I’m a novice when it comes to chocolate tempering but I don’t like the taste of the chocolate coating. I might try to dip the truffles in a chocolate ganache. What do you think?
#8 | Reply
Amanda – I would go with straight melted chocolate over ganache, it’ll at least harden somewhat rather than stay soft like ganache. And to be honest, even though the chocolate coating tasted funny to me when I tried it beforehand, I didn’t get a speck of funny taste after it was coating the truffle. :)
#9 | Reply
Ah! These look delicious! I’ll have to save them for later though as I’m “trying” desperately to be good after all of the holiday binging and booze.
#10 | Reply
Your picture looks amazing! I have these on my to-bake list for February! I may not be able to wait until then either!! Yum!!
#11 | Reply
I died a little bit over these.
#12 | Reply
Have mercy on my soul, those look divine.
#13 | Reply
GORGEOUS photography!
#14 | Reply
Is this even legal?
#15 | Reply
DAMN you are killing me!! I just started back at boot camp and now I am going to have to work extra hard so I can treat myself to a couple of these babies!!!
#16 | Reply
Good Lord. I wish I didn’t have so much baking going on tonight & tomorrow – I’d be making these to take to New York when we leave Wednesday! I can’t think of anything better for a 10 hour car ride, can you?
Definitely on my To-Do, To Die For list! Thanks!
#17 | Reply
I am so making these! I make something similar with peanut butter. Also make it with coconut and make my own peppermint patties. Never thought about cookie dough, so wonderful!!
#18 | Reply
I am emailing myself this link so that I have it when my computer is up and running again! Can’t wait to spring these on friends. Thanks.
#19 | Reply
What a nice treat!
#20 | Reply
You had me at potentially vegan!
Naw, who am I kidding – I started salivating at the first photograph. :) These look amazing!
#21 | Reply
These are brilliant! However, I was wondering why you include baking soda in the recipe if there is no baking?
#22 | Reply
oooooooohh. i’m making these.
#23 | Reply
Alright, I’m making these tomorrow morning, eating one, and then shipping the rest off to work with my husband. Or am I shipping ONE off to work with my husband and eating all the rest? I guess we’ll find out in the morning.
#24 | Reply
WOW, these look so tasty! I’ll have to try these out!
#25 | Reply
I just heard these exist. Thanks SO much for posting the recipe. Definitely by Valentine’s Day. Have a good trip.
#26 | Reply
I want to make these. NOW.
#27 | Reply
Looks delicious!
Just one question, what is the baking powder for?
#28 | Reply
Jan/Ashley – The baking soda, even though it’s not baked, does contribute a bit to the flavor of cookie dough. Makes it taste even more like ‘real’ cookie dough before it is baked. But no harm in leaving it out if you’d prefer! :)
#29 | Reply
i had the same question, ashley!
and now that i know the answer, i must go whip up a batch immediately. YUM!
#30 | Reply
What an interesting idea – bang goes another resolution!
#31 | Reply
NO apologies necessary! … though these look absolutely sinful. Fortunately for me, my resolutions had little to do with food this year!
#32 | Reply
wow. these look incredible. think they are hard enough to make into heart shapes for valentines?
#33 | Reply
Oh my! I’m going to make these for my friends for Valentine’s Day!
#34 | Reply
WOW! talk about super easy. also what is great about this recipe is its the awesome cookie dough without EGGS!!!!! WOW
#35 | Reply
These look so good; I so wanna try them, but the friend I’m staying with has doctor’s orders to stay off gluten this month! Woes me! Maybe I can find something to make her to eat while I nom these.
#36 | Reply
Michanna – I would suspect you could pretty easily swap out the regular flour for a gluten-free variety… since the dough doesn’t bake, there are a lot less variables that could go wrong. :) Not sure how it would affect the taste since I’ve never tried it, but in my mind any cookie dough is better than no cookie dough! :)
#37 | Reply
This picture makes me hungry! Looks (& sounds!!) delicious :)
#38 | Reply
I love this. What a great idea! Wish I would have thought of it.
#39 | Reply
These look amazing – not something I would eat, but I know of many little mouths that would love to try them. I’ll have to test them out soon…
#40 | Reply
I made these tonight and they were fantastic. VERY sweet. Instead of using regular chocolate candy coating, i used Reese candy coating..and WOW it was amazing! it is definetly something you couldnt have all the time, but is a nice treat
#41 | Reply
The type of chocolate you used uses oil instead of cocoa butter as the fat source, that’s why you don’t have to temper it and it still works well. I’d suggest this for anyone who’s never worked with chocolate because if you incorrectly temper the chocolate, you can actually get a disgusting and ugly result lol coating chocolate is great for beginners and lazy pastry chefs like myself.
#42 | Reply
I just made these. They are wonderful! I used semi-sweet chocolate for the coating with a little added crisco. So delicious and so easy!
#43 | Reply
These are AWESOME! When I make cookies, I always end up eating half the dough anyway, so these are perfect for me!
I became very popular at work after bringing some of these for people to try :)
I used dark chocolate for the coating and it worked well — If you melt it gently enough, it will stay tempered — I melted in the microwave (gently 30 seconds at a time, stirring in between) until glossy but chunky, and then just kept stirring to melt the last little bits.
I found this online article helpful for tempering tips:
http://www.cookingforengineers.com/article/155/Tempering-Chocolate
#44 | Reply
Stumbled this!!!
Want to make it, but afraid if I do I’ll eat too much! ;)
#45 | Reply
oh, lordy! this is pure brilliant. bypass the cookies and head straight to the dough (minus the raw eggs, come on in, kiddos!) must. try. soon. cheers, molly
#46 | Reply
Those look so good!
#47 | Reply
They are in the freezer right now :D
#48 | Reply
I just started crying; I am so happy this exists.
#49 | Reply
Will definitely be trying these. I love to make and experiment with truffles and since I don’t eat them and need taste testers friends are glad that I do.
Truffles can be brought on board when flying. I have done so MANY times and have even managed to get an upgrade in my seat to 1st class by given some to the gate agent.
#50 | Reply
Do you think replacing the chocolate with peanut butter would work? I’m quite the novice in this area, but these covered in peanut butter would probably be quite delicious. I don’t know how to create the shell… maybe freeze em?
#51 | Reply
These seem to be coming along great! They are in the freezer right now.
As I am a very warm individual I found it helpful to sit the bowl of dough in a bowl of ice while rolling the balls.
#52 | Reply
“perfection” is exactly the word i would use to describe these :)
#53 | Reply
My favorite!
#54 | Reply
my daughter will flip for these. They look amazing! Adding these to the list for this stormy week of staying in and cooking!
#55 | Reply
Sounds amazing, but I’m curious: why put in the baking soda if you’re not baking them? Does it help with the texture or something?
#56 | Reply
whoops, missed the answer above. Stoked to try it!
#57 | Reply
I’ve always used Butter flavored Crisco in my chocolate chip cookies (my aunt’s recommendation). Can I do that with these too or is that a bad idea?
#58 | Reply
AK – I’m sure you could. Though I think the purpose of the Crisco in cookies is to help them bake more evenly (not flatten out as much), which, since these aren’t baked, isn’t necessary. I definitely prefer butter over Crisco taste-wise!
#59 | Reply
I made these a couple days ago, they are DELICIOUS and everyone here loves them. My boyfriend has been coming downstairs for a midnight snack of these babies every night. Thanks so much for this recipe, they are divine. I’m eating one right now actually. :)
#60 | Reply
These absolutely look delicious, and I’m going to have to try them—even if my wife will probably kill me for having them in the house. But it seems like such the perfect pairing. I mean, how many of us aren’t guilty of at one time or another making up a batch of chocolate chip cookie dough JUST to eat the dough? I, for one, did at least twice in my life, and when I worked during a teenager at Hardee’s, I was guilty of going into the freezer case and yanking out a couple raw Big Cookie’s right out of the box and devouring them in all their glory.
Chocolate, chocolate chips, and cookie dough. I can’t wait.
#61 | Reply
I made these tonight, everyone loved them!
And I still have leftover cookie dough to make more tomorrow!
<3 thank you so much for this, loved it!!
#62 | Reply
I made these last weekend. They are easy, delicious, and WILDLY popular. And gone *sob*.
#63 | Reply
These look soooooo yummy!
#64 | Reply
truffles with cookie dough I am in love!! simply amazing!
#65 | Reply
these are excellent! i made them with some friends last night, and i couldn’t find any candy coating BUT i bought Baker’s chocolate and melted that with a double boiler, and that worked just fine. so fantastic! great recipe! thanks so much!!!!1
#66 | Reply
How can these be vegan if there is butter in the recipe?
#67 | Reply
Mmmm, yes, I do believe you are right! Pure perfection! Going to see if I have the ingredients!
#68 | Reply
I will make these for my daughters Valentine’s Day party!! I also just blogged about it on my blog :)
#69 | Reply
I have had this link open on my computer all week, waiting for the perfect opportunity to make them. I’m looking at the picture every day, and it’s absolutely wearing me down! Tomorrow it is!
#70 | Reply
Just made these with my roommate. Divine. One of the best treats we’ve ever made. Definitely do this if you can!
#71 | Reply
My daughter and I made these tonight as a project for school. Used unsalted butter, and one package of chocolate candy coating that we melted in the microwave. AWESOME. She said, “I am going to be very popular tomorrow!”. Thanks for the great recipe. I posted this on my facebook page as well!
#72 | Reply
These look delicious! I’m going to make them right now… it’ll be hard not to eat them all though.
#73 | Reply
I made these yest…they are awsome :)
#74 | Reply
That looks absolutely delicious!
#75 | Reply
These look phenomenal. The only way they could be tastier looking is if perhaps a salty, round pretzel was wrapped in the center of the cookie dough for a satisfying crunch on the inside.
#76 | Reply
Wow those look great! I must try them!
#77 | Reply
Oh wow, I can’t wait to make these!
#78 | Reply
yum yum, yum. making these today. my jeans hate you ;)
#79 | Reply
Made these for a Super Bowl Party and they went like gangbusters. Thank you so much for the recipe!
#80 | Reply
Made these this weekend for a Super Bowl Party and they were a hit!! A little rich for my blood but everyone else loved them. Thanks!
#81 | Reply
Made these for the super bowl last night – they were AMAZING!!!!! Really hard to decide between hoarding the rest for myself or sharing the love :).
#82 | Reply
These definitely look good enough to make any cookie dough fundraiser a huge success. I might use these in my kid’s next fundraiser! yummm!
#83 | Reply
I can’t wait to make these for Valentine’s Day! Part of them will go into a gift box, and the others I’m going to leave uncoated and use them for dipping into the chocolate fondue dessert I have planned. :)
#84 | Reply
Delicious! Big hit at Valentine’s dinner. :)
#85 | Reply
I want to start off by saying that these look amazing! …and then ask how many the recipe makes? I’m trying out this sugar free thing, but just a couple wouldn’t kill me! OR is there anyway that someone has invented sugar free chocolate and not told me?
#86 | Reply
These look amazing!
Did you post them on PW’s TastyKitchen? There is an identical recipe, down to pictures and description, but they don’t credit your site.
Hope it is just you posting on another blog!
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/chocolate-chip-cookie-dough-truffles-3/
#87 | Reply
I made these the other day and they were sooo good. Definitely making them again :)
#88 | Reply
Can’t wait to make these!
#89 | Reply
quick question, is the baking soda for flavor?
Can’t wait to make them, love cake bombs but these look just as delightful.
I bookmarked it way back when you posted it but need an occasion to bring them some where since staying in my house would be dangerous
#90 | Reply
I made these and brought them into school. Worst decision ever! They got DESTROYED!!!! I barely got any! I’m gonna make them again to bring in tomorrow!
#91 | Reply
I was wondering if it would be okay to swap out the dark chocolate candy coating for semi sweet or milk chocolate coating because dark chocolate is much to bitter for my taste has anyone tried this ???
#92 | Reply
These look awesome! I love baking for people, and one of my secrets is doing things the “semi-homemade” way…my question being, do you think I could use pre-made cookie dough? Thanks!
The beauty of this cookie dough is it is egg free. And seriously takes 10 minutes to whip up. I wouldn’t use premade, which does have raw egg in it.
- Lindsay
#93 | Reply
I made these as a treat for my boyfriend for our anniversary. He was a happy guy! He strictly forbid me from bringing any to work for my coworkers. My thought was how in the world are the two of us going to eat 48 truffles in a week? Well 3 days later there are about 10 left. They are so good! I used milk chocolate chips for dipping since we both prefer it to dark chocolate.
#94 | Reply
Those look amazing. I brought cake balls to work and they disappeared within minutes. I am sure these will not stand a chance. I can’t wait to make them.
#95 | Reply
I am allergic to chocolate but I made these for my dad. I used Splenda instead of sugar, but he said that they were good (they looked really good, although not as good as your pictures). I want to work on a recipe that I can eat because the idea looks fantastic.
#96 | Reply
Your pictures are surely not the first batch you made.. mine look about a quarter as good as these (in pictures anyway). They were really messy but they came out SO well, and everyone at my son’s birthday loved them!
-Sylvia
Digital Kitchen Scale
#97 | Reply
I am not so impressed.. my “dough” has been in the freezer over night, yet they still oooze and are sticky. when dipping, they dont stay on the toothpick or using a fork ,by the time I get the whole thing covered in chocolate, they look a mess. I will keep experimenting, as my daughter want s these at her wedding. but thinking I will try some other recipes.
When coating them, you definitely have to be quick about it, because the dough will soften. Just dip in and out and don’t spend any time rolling it around. Ours actually had little ‘geysers’ of cookie dough coming out of small openings in the coating.
- Lindsay
#98 | Reply
and yes I followed the recipe to the letter.
#99 | Reply
Great!
#100 | Reply
Good gracious. These look heavenly!
#101 | Reply
I made these today and while they taste great, I had some serious issues with the dark chocolate candy coating. I bought what I assume is the correct thing (bought the little meltable candy chips from the craft store), but the chocolate was really thick and gloopy. I had a seriously hard time coating them evenly, and tried everything from a fork to a spoon to my fingers… and they wound up not looking so hot. And by the time I got to the last ten or so, the chocolate was so thick that I couldn’t even roll the dough in it, so I just froze the rest of the dough and threw out the rest of the chocolate. Any suggestions? Never the less, they’re very tasty.
#102 | Reply
Good :) But I would use 1/2 teaspoon of salt next time.. Instead of the full teaspoon.
#103 | Reply
This recipe sounds delicious and the pictures you have are gorgeous! I just finished making the dough and it tastes yummy except for the sugar crystals are still crunchy…could that be because I measured wrong? Should I add more liquid and then more flour? Or will the refrigeration melt the sugar a bit? Help!
#104 | Reply
I made these a few weeks ago for my boyfriends birthday- what a hit! They were amazing. I followed the recipe exactly (except I used semi sweet baking chocolate for dipping- I just microwaved it and it worked really well. Candy coating contains hydrogenated oil which I try to stay away from) So easy and oh so delicious! definitely a crowd pleaser. Thank you for the great idea!
#105 | Reply
I cannot wait to try these this weekend! I will definitely be adding a post about them. I only hope I can do them justice!!! :)
#106 | Reply
Holy. Crappie. Oly.
Ok, so yeah it’s not complicated – basically make cookie dough and then dip it into chocolate, but still!!! I think this is going on a gift list for a certain friend of mine who cannot eat enough cookie dough ice cream.
Thank you!