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
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).
Did you make this recipe?
Let us know what you think!
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I had a question…I’m planning on making these this weekend and was wondering if after you dip them in the chocolate if they are to be chilled again in the freezer or just the fridge? Thanks for your help!
What kind of milk works best or does it matter? I usually have 2% in the fridge.
Hi! I want to make this today and even went and bought everything already. However, I have real milk instead of soy. Do you think this will matter?
Nope, you’re good! It basically just needs a bit of liquid to come together. Whether that is milk, soymilk, almond milk, cream… it’ll work just fine. :)
I love raw cookie dough, so this must be “perfection.” I’m def. going to make these.
I made these this past weekend. They tasted delicious. The only problem was that the cookie dough oozed out of the chocolate coating. What did I do wrong? I dipped half the truffle in chocolate coating, let it dry then dipped the other half in the chocolate. Almost half of the truffles had cookie dough break through the coating and ooze out.
How creative. I must try these!
I’m making these at the moment! But instead of dipping them in chocolate, they are being added to the middle of chocolate cupcakes after the cakes have cooled!
I can not wait to try these. They look and sound divine!!!
Thanks for sharing the recipe!
Love,
Ursula
Awesome recipe! I did have a hard time dipping them in the chocolate because they came to room temp too quickly. My solution was to dip half in the chocolate, place on wax paper and put in fridge for 5 ish minutes. I then removed them from the wax paper and utilized that “hard” chocolate bottom to assist me in dipping the other side and when I put them back on the wax paper to dry the other side I placed the already hardened chocolate side down so the new chocolate would dry smoothly and not flattened. It worked like a charm!!
Great recipe!
Can you use cookie dough that is already made in the cooler area in the grocery store?
That contains raw egg, probably not a good idea!! This recipe contains no egg which makes it edible raw.
I love your recipes, but for your recipes listed under dairy free you have butter listed in the ingredients, which is not “dairy free.” Neither is margarine. However, earthbalance is a good substitute, or shortening, but I don’t think shortening would be good in this recipe.
I am making the vegan version of these for V-day tomorrow–so excited. I used soy milk, as you suggested, and found dairy-free dark chocolate chips at http://www.preparedpantry.com/imported-dark-chocolate-melting-wafers.aspx.
I agree.. although these were fantastic when I made them, if I were to do them again I’d only do 2 cups of flour rather than the 2 1/2 because I though it was a little too grainy. Thanks for the recipe!!
I see several people’s comments about these being too melty, so I thought I’d chime in… when I initially made these, I also found them a bit soft… although since it was the middle of winter, it was OK. This time, I reduced the butter by 1/4 cup, and I think it makes for a dough that is much more stable at room temperature.
Wonderful.. they are delicious, unfortunately I’ve already had this recipe for years. Just a bit different, enjoy yalls treat making!
These look like a pregnant woman’s DREAM!! I have been craving cookie dough- not cookie dough ice cream- actual cookie dough, but everyone gets on me about the raw eggs when I sneak a bite. I CAN’T WAIT TO MAKE THESE!!!! Thank you!!
Can you sub oil for the margarine? Cake pops are super popular with kids… I’m thinking this will work for that… and even make the coating an easier job…
How could I adjust these to make them dairy-free? Would they be ok if I left out the milk?
If you see in the recipe, it works perfectly fine with soy or even almond milk. Don’t leave it out, but replace it with another milk-like liquid.
Another tip: After I froze the dough balls, i took them out, coated them and then REFROZE them instead of just chilling in the fridge or what not. I left them on the cookie sheet and so they were separated for when I put them in a ziploc and stored in the freezer. It was a great treat throughout the few days we had them :)
I made these last Sunday for a family treat. Holy cow! They were beyond amazing!!
I actually didn’t use a dark chocolate for the coating, I used the “magic shell” coating found floating around Pinterest. I think that if I would have used dark chocolate, it would have offset the cookie dough and been even better. Making them for the superbowl and I can’t wait to share (aka eat.them.all!)
These look so amazing I’m putting them on my weekly finds list! Check it out–> http://semihealthnut.blogspot.com/2012/02/friday-five-foodie-finds-14.html
Thanks for sharing! (Found you on pinterest)
I am SO making these soon! Thanks and will be browsing through your blog… found you via pinterest ;o)
THESE ARE SOOOOOOOOOOO GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I just finished making them a few hours ago——
YUM. Everyone loves them!
Not a single bad thing to say about this recipe.
***
the only tips I have are:
1) to leave the dough in the fridge for longer than an hour. when I took it out, after 2 hours or so, it was stiff enough to roll between my hands, and a breeze to dip.
2) make sure that the chocolate is deep enough for you to dip the entire ball into it. i was using a double boiler, and the cookie dough kept melting when is scraped against the bottom.
3)make sure the chocolate is the smoothest it can be. the smoother it is, the thinner the chocolate coating.
What is the baking Soda for if you’re not baking it? :| Maybe we can skip that ingredient. :)
These look sooo great. They really don’t look all that hard either. I’m going grocery shopping tomorrow…. :)
Congrats on these truffles and this post and for all it brought on and sparked…like, an amazing book!!!! :)
Totally delicious! Makes plenty so you can freeze 1/2 for future.
I made these a few weeks ago to take to a work function. My husband devoured half of them and has already requested that I make them again.
Can I use skim milk? Its all I have in the fridge … I can get 2% but I didnt know if it mattered :)
Sure, although you may want to use less or add a bit more flour to make up for the thinness. You basically just need a liquid to bring the dough together. I’ve also had success using whole milk, heavy cream or almond milk.
Thank you, thank you, thank you! I made these for a christmas cookie exchange and everyone LOVED them. I directed them to your blog. xo!
I just made these — YUM!!! One question–can they be frozen? I have way more than enough for tomorrow’s work Christmas party and was hoping to save half of the batch for Christmas Day.
Thanks!
I wouldn’t freeze them with the chocolate coating, not sure how well that would hold up. But the plain dough balls can definitely be frozen, for sure! Then you just have to dip and serve. :)
I was able to freeze them.
I froze the dough balls, coated them with chocolate and then placed them back on the cookie sheet and put them back in the freezer. That way they were still separated and could freeze that way. then I put them in a ziploc. worked like a charm!
Made them. Ate them. Loved them.
Lindsay – have you tried reducing the sugar content to maybe 1/2 cup each, instead of 3/4 cup each? i figure there’s quite a bit of sure with the chips and coating, or do you need the sugar to hold the shape? pls advise…thanks
You could most certainly try, although I’ve found that one of the best characteristics of cookie dough is the grittiness you get from the raw sugar. If you reduce it too much you may lose that.
These are delish, even without the chocolate chips (didnt have any) Thanks so much!
these look divine! so glad i found your blog!
Looks entirely delicious! I will be trying your recipe; I’ll gain an ounce, but those chocolate chip cookie dough truffles are absolutely worth it.
Thanks for sharing :)
Fabulous!
I used this recipe to stuff chocolate frogs (a la Harry Potter) for my blog’s Halloween series–though I did tweak a little. I increased the chocolate chips by 50% and used 72% dark chocolate that I quickly tempered. Recipe and pics are on my blog, with a link back here to the cookie dough. :D
http://www.badmamagenny.com/2011/10/05/boo-mama-genny-harry-potter-chocolate-frogs-stuffed-with-cookie-dough-or-meet-creepy-leonard/
Thanks so much!
Bad Mama Genny
I saw these and had to make them right away! Amazing! I do not eat sweets often (although I love them). I had a few and then had my boyfriend take the rest to his rock climbing group and yes they all loved them!
Here’s a slightly off topic question for you (although the cookie dough truffles are what drew me here by way of Pinterest!). I wanted to know if there is a specific plugin that you use to make your recipe printable? (I totally printed out the recipe, because I *have* to make ’em). It just worked really well in creating a printable page – so I was wondering if you would share your secret? Thanks!
They look absolutely delicious!!! I’ll have to try those :) yummm
ps: I love you blog and your recipes are lovely!
Definitelly added to my faves! x
Brilliant!! I absolutely LOVE it! I shall make a batch soon. I’m one of those (once a month) MUST….HAVE….Chocolately goodness NOW!!!
Can I leave the dough in the freezer for longer than an hour? I’m thinking to make the batter tonight and roll them up later.
I found your site through pinterest! this recipe is amazing! thank you so much for sharing!!!
Mmm. Yes, please.
My best friend made these a few weeks ago, and I fell in love. HARD. To be honest, I’ve made the cookie dough by itself and frozen it just because it’s so good to eat. YUM. Thank you so much for increasing the joy in my life (and the number on the scale)!
I just made these for my daughter’s christening tomorrow and hubby and I “snacked” a bit! FABULOUS! My nephew has a peanut allergy and found safe chocolate for him to enjoy also. These will be the hit of the party!
Also found you via @musingfoodie who posted you via pinterest!!! So happy to find you!
THANK YOU! THANK YOU! THANK YOU! I am 34 weeks pregnant and these just satisfied a month old craving. :-) I’m bookmarking your blog and look forward to finding more delish gems!
I found this through Pinterest! I didn’t have time to make the homemade dough but made my own version with pre-made cookie dough instead… They turned out delicious but I am wanting to make the dough one day too! I blogged about these truffles today and I just wanted to let you know and thank you!
chocolate should not be kept in the fridge. If you temper chocolate (whether it be white, milk, or dark) they will set within 5 minutes of you coating the cookie dough. I would also recommend dipping them twice so there is more of a chocolate coating which will enhance the textural contrast.
PS tempering chocolate is very simple as long as you work at the right temperatures :) (for dark bring chocolate up to 115 then seed it and work with it between 87 and 90 degrees, milk and white- heat up to 105 and work in range of 84-87; depending on the amount of cocoa solids the temperatures will vary)
Thanks for this post, I was planning to do cake balls for a babyshower but my do these instead. I was searching for how to temper the chocolate with coconut oil when I found this link so you may have just saved me some baking and I will turn the air con up before I try to dip! lol