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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).

Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). If you love these truffles you will love the other 45+ recipes in the book, as they are all dedicated to raw cookie dough. Yum!

Chocolate Chip Cookie Dough Truffles

Yield: 3-4 dozen

Prep Time: 1 hour

Total Time: 2 1/2 hours

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon salt
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 cream (soy or almond milk works too)
1 cup mini semi-sweet chocolate chips

14 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 cream and vanilla. Stir in flour 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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245 CommentsLeave a Comment →

  1. 201
    Amber
    Posted On April 22, 2012 at 4:07 pm

    I made these last night absolutely amazing. I used bakers semi sweet chocolate , since I don’t like dark chocolate nor know how to temper chocolate. They turned out great how ever I will need to make a few adjustments on getting each truffle the same size and a deeper bowel for dipping into the chocolate. I cant wait to share with friends and get their input. Thanks for Sharing.

    Reply

  2. 202
    Micaela
    Posted On April 25, 2012 at 8:05 pm

    Hello! I want to ask you something… do i have to cook this? because it takes flour….
    Thanks!!
    regards from Argentina!

    Reply

  3. 203
    Linda
    Posted On July 8, 2012 at 3:22 pm

    I just got done making these and let me tell you they were amazing. thank you for this

    Reply

  4. 204
    Jaren
    Posted On August 29, 2012 at 2:34 pm

    It didnt work for me. The cookie dough was really sticky and I had a hard time rolling them into balls. I kept the dough in the freezer for a long time. Then after leaving the balls in the freezer for an extra day I melted chocolate over them and the dough was still not hard enough and kinda runny. I went over the receipe like 3x and I didnt do anything wrong :(

    Reply

    • Denise
      Posted On October 17, 2013 at 7:13 pm

      was the butter too soft? I have made the a couple of times and they come out. Maybe you could add more flour? Good luck!

  5. 205
    Surely
    Posted On September 16, 2012 at 12:06 pm

    Oh yum, Iam gonna make theses today my son has been craving these , gotta get on the ball!

    Reply

  6. 206
    Claudia Galma
    Posted On October 7, 2012 at 7:13 pm

    I made these last weekend…And they’re just delicious! Thanks for the recipe (:

    Reply

  7. 207
    Posted On October 11, 2012 at 6:23 pm

    I first found your blog searching for chocolate chip cookie dough, which resulted in this recipe and have been following ever since!
    Here’s my take on your recipe!
    http://livinginthebowl.blogspot.com/2012/10/truffles.html

    Reply

  8. 208
    amy
    Posted On October 12, 2012 at 9:32 am

    question, If your not cooking the truffles, why does it call for baking soda?

    Reply

  9. 209
    Sandy
    Posted On October 23, 2012 at 7:28 am

    Awesome! I am making these right now and it is VERY hard to keep myself from eating the dough right from the bowl!

    Reply

  10. 210
    Posted On November 19, 2012 at 9:12 am

    I am in the process of chilling these now. The dough is so fluffy. Too bad I’m vegan and gluten free (or maybe that’s a great thing since I won’t eat them all!). Pretty sure my friends and family will love these for the holidays.

    Reply

  11. 211
    Posted On December 8, 2012 at 11:58 am

    Nearly 3 years since you originally posted this recipe and my daughter and I made our first attempt at these this afternoon. They are DEEE-LISH! They turned out so well and they are SO good! Thanks for this recipe! Saving it to my permanent recipe file!

    Reply

  12. 212
    Alli
    Posted On December 21, 2012 at 1:50 am

    I have a dumb question to ask. What do you mean by chocolate candy coating? Like Hershey candy bar to use as candy coating?

    Reply

    • Posted On December 21, 2012 at 9:19 am

      No, candy coating is a product made for making candy. It contains some ingredients that make for a nice snappy shell without the need to temper chocolate. You can find it at some craft stores or baking supply stores, or online (look for the CK/Mercken’s brand)

  13. 213
    ksmms
    Posted On December 22, 2012 at 2:38 pm

    I love these truffles. My only suggestion would be to please rewrite (edit) the recipe so the ingredients are in order.

    Reply

  14. 214
    Allison
    Posted On February 4, 2013 at 9:20 am

    We made this for our superbowl party! We shaped them into footballs and drew on white icing laces… They were a super hit! Unlike the niners’ playing… :(

    Reply

  15. 215
    Allison
    Posted On February 25, 2013 at 11:40 am

    Made these for a super bowl party in football shapes with little laces painted on. What a hit! Endless compliments and had six left over to eat the next day with my fiance, to celebrate a successful party. It’s the kind of thing you don’t want to end while you’re eating it. Absolutely mouth-watering!

    Reply

  16. 216
    Rio
    Posted On March 8, 2013 at 7:14 am

    Hi! I just made some of these babies! Almost perfect but my ‘dough’ is still grainy from the sugars (is that normal?) and the result easily melts/softens, although the dough is firm. Help! :(

    Reply

    • Posted On March 8, 2013 at 10:27 am

      I think the graininess is one of the key characteristics and appeals of raw cookie dough! This will dissipate the longer the dough sits. The dough is soft, so be sure it’s completely chilled before dipping.

  17. 217
    Posted On March 27, 2013 at 3:33 pm

    I usually don’t like dark chocolate, but it is seriously perfect paired with the cookie dough. Your method of dipping them using a fork is also completely genius. We loved this one! Thank you for sharing!

    Reply

  18. 218
    Mrsmeats
    Posted On March 31, 2013 at 6:38 pm

    Well……….let me say I tried these with vanilla coating (my hubby isn’t crazy about chocolate, but loves choco chip). Holy goodness!! They were divine!!! Thanks for sharing!! This is a perfect “reward” for my hubby!!!

    Reply

  19. 219
    Emily
    Posted On April 12, 2013 at 12:31 pm

    Would it be okay if I used powdered sugar instead if granulated white sugar?Currently I only have brown sugar and confectioners sugar?
    Anyone please respond!!!

    Reply

    • Posted On July 16, 2013 at 7:46 am

      I have never tried it with powdered sugar, but I know it would definitely affect the texture (the signature graininess that is part of the appeal of raw cookie dough). It’s probably also a great deal sweeter too so I wouldn’t add it all at once, but taste as you.

  20. 220
    Kara
    Posted On April 15, 2013 at 2:41 pm

    I just made these last night and used melted dark chocolate chips for the coating and it worked really well. I also at the last minute added some course sea salt to the last batch and it was fantastic. It cuts the sweetness just a bit.

    Reply

  21. 221
    Aniko
    Posted On July 14, 2013 at 4:53 am

    Maybe I am totally crazy, but did you really made a dessert with 2 1/2 cups of RAW all purpose flour..??? Maybe I am really crazy…?

    Reply

    • Posted On July 16, 2013 at 7:45 am

      Yes, they are raw cookie dough truffles, after all. My opinion is that with high quality ingredients and proper handling practices, there really isn’t anything to worry about. It’s no more dangerous than say, raw spinach or cantaloupe. But if it really worries you, spread it on a cookie sheet and bake it at 350 for 4-5 minutes. That’s enough to kill anything that may be in there and also give it a nice toasty flavor.

  22. 222
    Denise
    Posted On October 17, 2013 at 7:10 pm

    I am eating one of these as I type and they are outstanding! I made another recipe last week that I saw on fb and they were not even close. I will not try another recipe. This is it! I have no control and my waistline is beginning to show it! Thank you.

    Reply

  23. 223
    Pia
    Posted On November 5, 2013 at 10:26 pm

    Looks amazing ? Could you please translate this and other recipes to grams  and cm so we in Scandinavia/Europe  also can enjoy all youre baking? It would make me superhappy! Thanks. 

    Reply

  24. 224
    Lauren
    Posted On December 18, 2013 at 7:27 pm

    I made these yesterday and after sampling one (actually four!) my husband said these were the best thing I’ve ever made.  My coworkers couldn’t stop raving about these.  Thanks for sharing an absolutely delicious recipe!

    Reply

  25. 225
    brittany
    Posted On January 20, 2014 at 6:58 pm

    I made these  after either stumbling upon this recipe or seeing it on Pinterist… I don’t remember… but anyway, they were VERY good. My little sister is in LOVE with these! She ate almost all of them and asked me to make more!

    Reply

  26. 226
    Kayler
    Posted On August 10, 2014 at 3:09 pm

    Why did you leave the baking soda out in this version?

    Reply

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