Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light brown sugar

1/4 cup (50g) granulated sugar

2 Tablespoons (30ml) milk (any kind)

1/2 teaspoon pure vanilla extract or vanilla bean paste

1 and 1/4 cups (156g) heat-treated all-purpose flour (spooned & leveled)

1/2 teaspoon salt

1/2 cup (90g) mini chocolate chips

8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)

1/2 teaspoon vegetable oil or coconut oil

Optional for garnish: flaky sea salt and/or chocolate sprinkles

Instructions

Step 1: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together using a handheld or stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.

Step 2: Add the milk and vanilla extract to the bowl, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed well.

Step 3: Stir in the heat-treated flour and salt, beating on medium speed until just combined. Then gently fold in the mini chocolate chips. The dough will be thick and slightly sticky.

Step 4: Line a large baking sheet with parchment paper or a silicone baking mat. Roll the dough into balls, about 1 tablespoon each, and place them evenly spaced on the prepared sheet. Refrigerate for at least 1 hour, or up to 24 hours, to allow the dough balls to firm up.

Step 5: Melt the chocolate and oil together. You can do this in a double boiler or in the microwave. For the microwave, put the chocolate and oil in a medium heat-proof bowl and heat in 20-second intervals, stirring after each, until the chocolate is completely melted and smooth.

Step 6: Working with one dough ball at a time, dip it into the melted chocolate, swirling to coat fully. Lift the ball out with a fork or dipping tool, tapping gently on the side of the bowl to remove excess chocolate.

Step 7: Use a toothpick to slide the coated truffle off the fork onto a lined plate or baking sheet. If desired, sprinkle with flaky sea salt or chocolate sprinkles while the chocolate is still wet.

Step 8: Refrigerate the coated truffles for at least 20 minutes to set the chocolate. Once firm, store the truffles in an airtight container layered with parchment or wax paper in the refrigerator for up to 10 days.

Tips & Variations

Use heat-treated flour to ensure the dough is safe to eat raw. To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let cool.

Swap the mini chocolate chips for white or dark chocolate chips for different flavors.

Try adding a pinch of cinnamon or espresso powder to the dough for a unique twist.

For a different coating, roll the chilled dough balls in crushed nuts or sprinkles before refrigerating.

FAQs

Can I use regular flour instead of heat-treated flour?

It’s best to use heat-treated flour to reduce the risk of harmful bacteria since this dough is not baked. You can easily heat-treat regular flour at home by baking it at 350°F (175°C) for 5 minutes and then allowing it to cool before using.

Can I freeze cookie dough truffles?

Yes, you can freeze the truffles in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Thaw in the refrigerator before serving. This helps the truffles keep their shape and taste fresh longer.