I’m not much of a truffle person. Or a candy person in general. I’d rather have a brownie, or a cookie, or, of course, a slice of towering layer cake. I prefer baked desserts over those cooked on the stovetop or dipped in chocolate.
But these truffles just might change my mind.
|I don't know. I might have to eat five more to make up my mind.|
These truffles, taken from The Cookie Dough Lover’s Cookbook (from which I have already made this pie and these waffles), combine two of my favorite things in the world: cookie dough and chocolate. Cookie dough—well, my love of that is obvious. But chocolate, too, is my kryptonite. I tend to underestimate the raw power of straight-up chocolate, until I find myself crunching on “extra” scraps of chopped semisweet chocolate or shoveling chocolate chips into my mouth like some kind of self-destructive excavator. Baking with cocoa powder all the time makes me forget that there’s a reason chocolate has such a reputation.
|My attempt at the modern art look.|
To make the dipping part a little easier, I stirred some coconut oil into the chocolate, which sounds weird but actually works like a charm to make the chocolate smooth, shiny, and quick-to-harden. Or you could, like, temper the chocolate, like some kind of nerd. Over here at HTPWC*, we like to do things the easy way, even if it means your chocolate has a very mild coconut-y aftertaste.
Whichever way you chose, I can guarantee that the inside of your truffles, at least, will be flipping awesome. It’s literally raw cookie dough. There is literally nothing not to love about that. LITERALLY.
Parks and Recreation references aside—here is the recipe.
Chocolate chip cookie dough truffles
Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
112 grams • vegan butter, room temperature • 1/2 cup
50 grams • granulated sugar • 1/4 cup
110 grams • light brown sugar • 1/2 cup
30 grams • nondairy milk • 2 tablespoons
2 grams • vanilla extract • 1/2 teaspoon
170 grams • all-purpose flour • 1 1/4 cups
3 grams • salt • 1/2 teaspoon
80 grams • mini chocolate chips • 1/2 cup
224 grams • semisweet chocolate, roughly chopped • 8 ounces
28 grams • coconut oil • 2 tablespoons
First, make the cookie dough. Place butter in the bowl of an electric stand mixer along with granulated sugar and brown sugar; cream until light and fluffy. Add milk and vanilla and beat to combine. Spoon in flour and salt and mix just until a dough forms. Fold in chocolate chips. Cover dough with plastic wrap and chill for 30 minutes.
Roll chilled dough into 1-inch balls. Place on parchment-lined baking sheets and freeze for at least 15 minutes.
Place chocolate in a large bowl. Microwave on high in 30-second bursts, stirring well in between, until the chocolate is mostly melted. Stir until smooth. Add coconut oil and stir until melted and incorporated.
Remove cookie dough balls from the freezer. Using a fork (or special dipping tool), dip truffles into chocolate. Tap on the edge of the bowl to shake off excess chocolate. Return to baking sheet and let stand until the chocolate hardens. Munch. Store in the refrigerator.
|Prior to dipping. I may or may not have eaten several in this stage.|
* I apologize for that awful acronym as well as my resistance to tempering chocolate. One of these fine days I’ll learn how to do it. But today is not that day.
For more recipes along this line, click these links.
Homemade white chocolate. Another dipping option for your truffles.
Cookie dough-studded sex in a pan. Insane, ill-advised, and totally delicious.
Chocolate chip cookie dough Oreos. Waaaaay better than the store-bought variety.