What is it about girls and cookie dough? When my husband buys ice cream, he gets complicated ice cream, stuff with coconut or peanut butter swirls or mixed up stuff that goes on a banana split. I’m a simple girl. When I buy ice cream, I pretty much always come home with cookies and cream or cookie dough.
And I don’t think I’m alone.
Off the top of my head, I think I can name 5 girl friends who have talked about wanting/needing/eating chocolate chip cookie dough in the last month. I can also think of exactly 0 guy friends who have publicly wanted/needed/ate chocolate chip cookie dough in the last month.
We ladies love our cookie dough.
But you guys also know I have egg issues (and especially uncooked egg issues). You know how it’s super cool right now to raise chickens? Yeah, I will never be that cool. There is no way in HECK that I am ever raising my own chickens or eating their eggs, not because it isn’t a cool/green/tasty thing to do, but because of reasons I can’t even talk about without getting the heebie jeebies in my fingertips. So yeah, when I’m faced with a bowl full of chocolate chip cookie dough, I’m so torn between my base instincts to lick the beaters and to sterilize the evil egg germs from my fingers and my kitchen.
Enter: Chocolate Chip Cookie Dough Truffles. Wait…Eggless Chocolate Chip Cookie Dough Truffles. Everything is right in my world again.
You’ll need brown sugar, butter, vanilla, flour, sweetened condensed milk, and mini chocolate chips.
In a large bowl or the bowl of your stand mixer, combine the butter and brown sugar.
Cream together the butter and brown sugar until combined. Add the vanilla and mix until combined. Alternately add the sweetened condensed milk and the flour and mix until combined. Add the chocolate chips.
Chill the dough for 1 hour.
Also. You know how we’re always telling you to lightly spoon the flour into the measuring cups? Yeah, you’re excused from that this time around. Just scoop it. Don’t go and pack it in there or anything, but this recipe needs a little extra flour, so live on the edge. Things are getting wild at Our Best Bites.
Using a 1 1/2 teaspoon cookie scoop, 
scoop the dough and then roll each portion into a ball and place on a lined cookie sheet. Resist the temptation to use a larger cookie scoop–this are little delicious nuggets of richness and the truffles made from the larger cookie scoop are just too much.
Place the cookie sheet in the freezer and freeze for 1 hour.
In a medium microwave-safe bowl, combine 2 12-ounce bags of chocolate and 1/4 cup coconut oil (you can also use another vegetable oil, but coconut oil will firm up faster).
Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth. Dip the frozen cookie dough balls in the chocolate.
You’ll have to kind of figure out what works for you. I stuck mine with a toothpick and dipped/twirled and then used a small rubber spatula to drizzle the chocolate where I couldn’t dip it. I also dropped the cookie dough in there and moved it around with the spatula and then stuck it with the toothpick to pull it out and shake off the excess chocolate. The good/bad news is that you have well over 100 truffles to practice on, so if one method doesn’t work, you’ve got plenty of opportunities to figure out which one will…
If desired, drizzle leftover chocolate over the truffles. And by “if desired,” I mean, “When you feel sad and mad that your truffles aren’t perfectly pretty.” Because a little drizzled chocolate goes a long way to cover up the ugly spots.
These are best served cold. And, like I said, this recipe makes a LOT.
Chocolate Chip Cookie Dough Truffles
Recipe adapted from Taste of Home by Our Best Bites
Ingredients:
1/2 cup butter
3/4 cup brown sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 14-ounce can sweetened condensed milk
3/4 cups mini chocolate chips
2 12-ounce bags chocolate chips
1/4 cup coconut oil (or vegetable oil)
Instructions:
Cream together the butter and brown sugar until combined. Add the vanilla and mix until combined. Alternately add the sweetened condensed milk and the flour and mix until combined. Add the chocolate chips. Chill the dough for 1 hour.
Using a 1 1/2 teaspoon cookie scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet. Place the cookie sheet in the freezer and freeze for 1 hour.
In a medium microwave-safe bowl, combine the chocolate and the coconut oil. Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth. Dip the frozen cookie dough balls in the chocolate and allow to harden. If desired, drizzle leftover chocolate over the truffles. Best served cold. Makes a LOT (like well over 100 truffles).
**Remember our new cook book that’s coming out NEXT week?? Â (I know, we’ve only mentioned it 7 thousand times…) Â Our friend Ashley, from Make It and Love It posted a review today and is giving away TWO copies. Â Hurry over and enter!
And those of you in the Salt Lake City area, don’t forget- you’re invited to our Launch Party next week!
Questions & Reviews
Just wanted to let you know that I tried these truffles…and they were a hit in our house. You can see my write up here about them….
http://pinterest911.blogspot.ca/2012/09/cookie-dough-truffles.html
Thanks for sharing…delicious as always!
These are Horrible!!!! I am going to gain like 100 pounds. I can’t stop eating them 😉
It looks yummy. texture is very good and mouth watering . definitely i will try this and let u know. thanks for this lovely post…
If you are going to be at Orson Gygi (sp?), you should buy the Callebaut snaps for your truffle coating – ends up even being cheaper than the chocolate chips, and much better coating (you don’t have to temper the chocolate either).
Just finished making them! They are so good. I hope I can save some for my guests.
So I have a silly question, would you still sign your first cookbook if we don’t have your new one yet (because it’s on the Christmas list)? Pretty please? :0)
I have been making these for years to go in our annual Holiday bags and it is one of the most popular. The hardest part about this is the dipping. I have a little trick that I have perfected that works well for me. I use the toothpick method…and I only work with frozen centers. Have a 9″ round cake pan (upside down) in one hand…skewer the ball…dip in chocolate…let the excess drip for a moment…then place at the edge of the pan and pull the toothpick out. Repeat by rotating the pan so the balls do not touch. I work with a 3 pan rotation. As I fill each pan, I place it back into the freezer. I usually get around 16 per pan. When I have completed the third one and placed it in the freezer, I take a quick 5 minute break. I then take the pan with the chocolates attached, hold it over a cookie sheet, and slightly twist. The chocolates will pop right off. We make about 1000+ of assorted varieties between Thanksgiving and Christmas.
You said this makes a lot, but is there any reason I couldn’t cut the recipe in half?
Quick question…Where can I find a GOOD cookie scoop? I think I’ve had two different ones and they have both broken, I think part of the problem is they were cheap. Also are you guys planning on heading anywhere in Idaho besides Boise to do book signings, say Idaho Falls area :0)?
I’ve got your cookbook pre-ordered and I am in count down mode until it gets here next week!!! Seriously love your first cookbook and the website, I use your recipes on a daily basis.
Thanks for sharing your talent!
Mine are OXO brand and I love them. You can get them on amazon.
I have just read your recipe for chocolate chip truffles, they sound wonderful
and look great too. but Im a little concerned that the flour doesn’t get cooked
I have always be told that you have to cook anything made with flour.
Alice green.
LOVE the picture of your SILPAT! I’m guessing you may be familiar with Demarle, the makers/inventors of the silpat and their other AMAZING products but if not I would love to tell you ALL about them.
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Yum! Assuming I can exercise self-control and not eat them as I make them, how far ahead can I make these? Can they be frozen? Cant wait to try them!
My husband is going to love these! He too is worried about the raw egg thing – and I don’t blame him. So, I might have to make an “emergency” trip to the grocery store today! Thanks for being there for us cookie dough lovers!
I can’t wait to make these! I just “mastered” Easy Oreo Truffles which were a hit at a family party this past weekend. Thank you!!
My cousin introduced me to a recipe very similar to this, but instead of dipping the eggless cookie dough into the chocolate-first you make some brownies and crumble them up and then pack it around the cookie dough and then dip it in the chocolate- it is sooo good. I’ll have to try this variation with just the cookie dough.
I’m so looking forward to being with FAMILY! Can’t wait to visit San Diego for Thanksgiving!
Oh these are so on my list to make! By the way, I look for the chocolaty, stuffed with things type of ice cream. My husband’s first choice is usually cookie dough.
Oh wow – so yummy!
A while ago I made a brownie with a chocolate chip cookie dough frosting. It was in a Taste of Home book but I have not been able to find it again. Anyone know where to find it?
Check out this link for a recipe for cookie dough frosting. http://tastykitchen.com/recipes/desserts/chocolate-chip-cupcakes-with-cookie-dough-frosting/
okay, have you tried these: http://annies-eats.com/2012/05/08/chocolate-chip-cookie-dough-cupcakes/ ? I had a friend make them for a family event and had leftovers that she gave to me….um, yeah, I ate all 6 of them within 24 HOURS! They are AM-AZ-ING! Great, now I am craving cookie dough of all varieties. 😛
these look yummy:) will be making these for a bridal shower this weekend.
p.s. any news on the “our best bites” app?
The only male person I know that asks for chocolate chip cookie dough is my five year-old grandson. He doesn’t ask to make cookies, he just asks for the dough. I love that boy!
To everyone who’s scared of raw eggs: sick eggs only come from sick chickens! Find a farmer who is raising his chickens on pasture, and lets the chickens run around like they are meant to, eating bugs and worms, and you will find healthy chickens with healthy eggs. It’s the poor chickens who spend their lives cramped in tiny cages eating unnatural feed that end up so sick with contaminated eggs.
Oh my! I’m making these soon. Hubbie loves cookie dough. Thanks for the great recipe!
Let’s be honest. You like it too.
FYI, the best way to dip ANYTHING in chocolate? Get a plastic fork, break off the inner 2 tines. The outer 2 are wide enough to allow drizzle but narrow enough for just about anything you’d want to dip. Even nut clusters (once they hit the chocolate are are ballsy). It’s a trick my mom and I perfected over 20 years of making Christmas and Easter candy. Try it. Seriously.
I have been making these for years. I use mini M&M’s instead of the choc. chips. I love the color they add.
I’ve been making these for years from Taste of Home…a family favorite! I use Trader Joe’s pound plus milk chocolate melted to dip the balls which is very smooth and good chocoloate and fairly economical as well. They also look really pretty with a white chocolate drizzle on top…just melt some white chips and a little shortening or oil in a zip top bag and snip the corner off to drizzle.
I am making Pumpkin Pie Cake Balls right now, Chocolate Chip Cookie Dough balls are next on my list!!!
My family is addicted to raw chocolate chip cookie dough (I’m not so much). And as a mom, I am becoming more conscious of the risks with raw eggs so I’ve been using the Whole Egg Powder from THRIVE more and more for my baking. Plus with egg prices, it’s becoming cheaper to use the whole egg powder. Maybe I should do a side by side comparison using this recipe and then regular choc chip cookie dough (with the whole egg powder).
Should have included a link to the Whole Egg Powder in my online store… http://ImTHRIVing.shelfreliance.com/whole-eggs-1.html
I just got a book this week from Amazon called The Cookie Dough Lover’s Cookbook, and it has this recipe as well as a whole bunch of other glorious recipes involving cookie dough. All of them are eggless! The book is a little bit of heaven… 🙂