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 on medium-high speed. Continue beating until the mixture is light and fluffy, about 3 minutes.

Step 2: Add the milk and vanilla extract to the bowl and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: Add the heat-treated flour and salt, then beat on medium speed just until combined. 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 on the prepared sheet. Refrigerate for at least 1 hour or up to 24 hours to set the shape.

Step 5: Melt the chocolate by either using a double boiler or microwave. If microwaving, combine the chopped chocolate and oil in a medium heat-proof bowl and microwave in 20-second increments, stirring after each, until smooth and fully melted.

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

Step 7: Use a toothpick or the dipping tool to slide the coated truffle 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 allow the chocolate to set before serving or storing.

Tips & Variations

Make sure to use heat-treated flour to eliminate any risk from raw flour; you can heat it in a 350°F (175°C) oven for about 5 minutes.

Try using different chocolate types like milk or white chocolate for coating to vary the flavor.

Add a dash of cinnamon or espresso powder to the dough for an interesting twist.

Store coated truffles in a single layer separated by parchment for best results.

FAQs

Is it safe to eat raw cookie dough in these truffles?

Yes, this recipe uses heat-treated flour and no eggs, making the cookie dough safe to eat raw. Heat-treating the flour removes any harmful bacteria, making these truffles safe and delicious.

Can I use other types of chocolate for coating?

Absolutely. You can use milk, white, or even flavored chocolate melts depending on your preference. Just be sure to melt the chocolate gently to maintain a smooth coating.