Make safe, edible chocolate chip cookie dough, form it into small balls, and coat them in chocolate for a quick, no-bake dessert treat.
Author:Ahazzam
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:About 20 truffles
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour (heat-treated)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons milk (or cream)
1/2 cup mini chocolate chips
4 ounces melting chocolate or chocolate chips for coating
Instructions
Heat-treat the flour: Spread the flour on a microwave-safe plate. Microwave on high in 30-second intervals, stirring between each, until the flour reaches 165°F internally. Let it cool completely.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Mix in the vanilla extract and milk until just combined.
Gradually add the cooled, heat-treated flour and salt to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Fold in the mini chocolate chips by hand.
Roll the dough into small, one-inch balls. Place them on a parchment-lined baking sheet.
Chill the dough balls in the refrigerator for at least 15 minutes to firm up.
Melt the coating chocolate according to package directions (microwave method works well).
Dip each chilled dough ball into the melted chocolate, allowing excess to drip off. Return the coated truffles to the parchment paper.
Refrigerate the truffles for about 10 minutes, or until the chocolate coating is set.
Notes
To heat-treat flour in the oven, spread it on a baking sheet and bake at 350°F for 5 minutes, then cool.
For a peanut butter variation, substitute 1/4 cup of the butter with peanut butter.
You can skip the chocolate coating and serve the dough balls plain if you prefer.