These beautiful chocolate truffles contain a decadent (and eggless) cookie dough inside. Whether they're for a friend or for yourself, just make sure you make them!
This quick mall encounter gave me the urge to make some truffles at home. I remembered that I owned a copy of The Cookie Dough Lover's Cookbook and could make a batch of eggless cookie dough and dunk them in a layer of chocolate. Yesssssss.
I'm pretty sure each family member has been sneaking at least 1 truffle a day. I kept these in the freezer since the chocolate tended to melt during the warm daylight hours. I'd recommend that you keep yours in the freezer too, but make sure that they're hidden in a deep, dark corner that only you know about. Otherwise, you'll have to deal with truffle thieves like I do!
Chocolate covered cookie dough truffles
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup chocolate chips
- 1 teaspoon coconut oil (can substitute with canola oil)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add in the milk and vanilla. Turn the mixer to low and slowly add in the flour and salt. Turn the mixer off and fold in the chocolate chips. Set aside.
In a microwave-safe bowl, heat the chocolate chips and oil together in the microwave. Mix until everything is uniform.
Using a pastry brush, brush a layer of chocolate in your candy mold. Repeat with other molds. Place the molds in the freezer for about 10 minutes.
Remove the molds from the freezer and add a bit of cookie dough into the candy molds. Press down on it so the tops are flat (I found it helpful to shape the dough into a small ball and then putting them in the molds after that). Then using the pastry brush again, paint another layer of chocolate on top and enough to cover the cookie dough. Return the molds back to the freezer for another 10-15 minutes.
Unmold the candies and enjoy. Leftover cookie dough cups are best stored in the freezer. The chocolate tends to melt quickly so I don't recommend keeping these at room temperature.
Yield: About 20-30 cookie dough balls
Source: An Eva Bakes original; cookie dough from The Cookie Dough Lover's Cookbook by Lindsay Landis