Cookie Dough Truffles

I LOVE chocolate chip cookie dough. Specifically this chocolate chip cookie dough. It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making those cookies. It’s almost better than the baked version. So, I adapted my favourite cookie dough recipe for these cookie dough truffles.
Is it safe to eat raw cookie dough?

This edible cookie dough is an eggless version that is totally safe to eat. But has anyone actually died of eating raw cookie dough? Like, was it 100% certain that was the cause?? I wanna know. ANYhow, many people understandably frown at the raw egg aspect, and eating raw eggs can be dangerous to some, so this version is completely egg-free.

If you’re concerned about eating the raw flour too — you can bake the flour on a baking sheet at 350F for 5 minutes. This is said to kill off any lingering bacteria that may be present.

How do you make edible cookie dough?

This edible cookie dough is super easy to make — any standard cookie recipe would do, really. Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done.

Cookie Dough Truffles
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 20 truffles

Ingredients

•     1/2 cup unsalted butter, softened
•     2 teaspoons vanilla extract
•     1/3 cup light brown sugar, packed
•     1/3 cup granulated sugar
•     1/4 teaspoon salt
•     1 cup mini semisweet chocolate chips
•     1 cup all-purpose flour, SEE NOTE 1
•     2 cups semisweet chocolate chips

Instructions

1. In a medium bowl, whisk the butter and both sugars together until well combined. Mix in the vanilla and salt followed by the flour. Fold in the mini chocolate chips.
2. Roll the dough into 1 tablespoon size balls and place them on a parchment-lined baking sheet. Chill for 20-30 minutes, until firm.
3. Place chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir continuously until the chocolate is melted and smooth.
4. Using a candy dipping tool or the tines of a fork, dip each cookie dough ball into the chocolate then tap off any excess. Place the truffles back on the baking sheet and refrigerate until the chocolate is set, about 10 minutes. 

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