I hosted my annual cookie swap tonight. It’s always fun to get together with friends and just hang out and chill. And eat and drink. It’s been a tradition of mine for years now, and I always provide a few things: two varieties of cookies, a signature cocktail for the evening, and a light dinner. This year, I made two new to me cookies that are definitely not traditional Christmas cookies, but they’re quickly becoming some of my favorites. It’s possible that I have only three of my chocolate chip cookie dough truffles remaining.
I grew up eating cookie dough. It started where I’d lick the bowl, then I moved to sneaking tastes while making it. When in high school, I will fully admit to making full (double) batches of cookie dough that went straight into the freezer – meant just for eating, not baking. Needless to say, I had that famous chocolate chip cookie recipe memorized by the time I was 8 or 9. These days, I can’t justify the eating of cookie dough like that, but whenever I am near Cookie Dough Creations in Naperville – where they serve (eggless) cookie and brownie dough like you would ice cream, you know I stop in.
So I decided to make an eggless cookie dough cookie. It’s the best of both worlds. To make it easy to eat – and fancier – I decided to make it into a truffle. I made a good call. The cinnamon adds a little bit of yum that is otherwise missing from the dough when it isn’t baked and doesn’t have eggs, and I couldn’t be happier with how these turned out.
The only thing I’d change is to actually make the truffles smaller, using my smallest dough scoop. While these were definitely edible, they were three or four bite truffles for me, which meant that they weren’t as easy to eat as I might like. They sure were tasty, however! Since I made them with coconut oil, they were also dairy free and more shelf stable, but you could definitely make them with butter instead.
Chocolate Chip Cookie Dough Truffles
1 c + 2 T coconut oil (or butter), divided
1 c brown sugar
1/2 c granulated sugar
2 t vanilla bean paste (or extract)
1/2 t cinnamon
1/2 t salt
pinch baking soda
1 T rice/almond milk (or regular milk)
2 1/4 c flour
1 c mini chocolate chips
2 c dark chocolate
Cream together 1 c of your butter with the sugars until lightened and fluffy. Add the vanilla bean paste and mix again. Add the cinnamon, salt, and baking soda, and mix until incorporated. Add the milk and beat.
Scrape down your bowl to ensure that all your ingredients are being fully incorporated and distributed (Mister Man loved this job), then mix again.
Add the flour and stir until just about mixed, then add the mini chips. You may find that you need to stir by hand to fully incorporate the chocolate chips rather than having them simply fall to the bottom.
Using the smallest cookie scoop you own, scoop out your truffles. Place them on a cookie sheet with parchment or a sil pat. If you don’t have a cookie scoop, use a spoon to ensure they’re all the same size. You want them to be the size of a gumball to make them easy to eat, though they are just as tasty when slightly smaller than a ping pong ball.
If they are sticky, place the cookie sheet in the fridge for a few minutes (no more than 5 or they’ll get too hard), but because coconut oil is pretty much solid at room temperature, you should be ok. Pick up each ball and roll it in your hands to smooth it and ensure that it is as perfect a sphere as you can make. Place the sheet in the fridge until your chocolate is ready.
In a microwave safe bowl, place your dark chocolate and the remaining coconut oil. You may wish to melt your chocolate in batches to make it easier, but you can definitely do it in one shot. Place your bowl in the microwave and heat on low power for 30 seconds. Stir and heat in 15 second intervals, stirring after each, until the chocolate is mostly melted. Stir the chocolate to finish the melting. You want the chocolate to stay tempered and shiny rather than getting dull and flat, which means you don’t want to keep heating it in the microwave until it is fully melted because that gets the chocolate too hot.
Remove the cookie sheet from the fridge. Plop one of the dough balls into the chocolate, and use a fork to ensure the ball is completely coated in chocolate. Carefully lift the dough and gently shake to remove excess chocolate.
To place the truffle back on the cookie sheet, slide it gently from the fork onto the cookie sheet without it rolling so that the chocolate remains smooth. If it rolls, the lack of chocolate from where the fork tines supported the truffle will be visible.
Once all the truffles are complete, go ahead and place the cookie sheet into the fridge for 10 or so minutes until the chocolate is fully hardened. You can melt additional chocolate, either the same or another kind, and decorate the top of the truffles or leave them as is. Store in a container in the fridge until you are ready to serve them. Let them come to room temperature for about 30 minutes before eating to make it easier, though they can be eaten directly from the fridge, as well.
For the truffles
- 1 c butter
- 1 c brown sugar
- 1/2 c granulated sugar
- 2 t vanilla
- 1/2 t cinnamon
- 1/2 t salt
- pinch baking soda
- 1 T milk
- 2 1/4 c flour
- 1 c mini chocolate chips
For the chocolate coating
- 2 c dark chocolate
- 1 T butter
- Cream together 1 cup butter with the sugars until lightened and fluffy. Add the vanilla and mix again. Add the cinnamon, salt, and baking soda, and mix until incorporated. Add the milk and beat.
- Scrape down your bowl, then mix again. Add flour and stir until just about mixed, then add the mini chips.
- Using the smallest cookie scoop you own, scoop out truffles. Place on a cookie sheet with parchment or a silpat.
- If they are sticky, place the cookie sheet in the fridge for a few minutes (no more than 5). Roll it in your hands to smooth it into a sphere and replace on the cookie sheet. Place the sheet in fridge until chocolate is ready.
- Melt dark chocolate and remaining butter until chocolate is mostly melted. Stir the chocolate to finish the melting.
- Remove cookie sheet from the fridge. Coat a truffle in chocolate and gently shake to remove excess chocolate. Return to cookie sheet.
- Once all the truffles are complete, refrigerate again until chocolate is fully hardened. Melt additional chocolate, either the same or another kind, and decorate the top of the truffles or leave them as is.
- Store in a container in fridge until you serve, then let come to room temperature for about 30 minutes.
- You could also make this gluten free as well as dairy free by using almond flour or another gluten free flour, coconut oil in place of butter and coconut, or rice milk in place of milk.
- If you don't have a cookie scoop to make the truffles, use a spoon to ensure they're all the same size. You want them to be the size of a gumball to make them easy to eat, though they are just as tasty when slightly smaller than a ping pong ball.
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Nutrition Information:Yield: 48 Serving Size: 1 truffle
Amount Per Serving:Calories: 149 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 62mg Carbohydrates: 18g Fiber: 1g Sugar: 12g Protein: 1g