Cookie Dough Truffles

Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 2 tablespoons Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/2 cups Mini Semi-Sweet Chocolate Chips
  • 15 ounces Dark Chocolate Melting Wafers
  • 4 ounces Milk Chocolate Melting Wafers

Directions

  1. Preheat oven to 300f degrees; line two baking sheets with parchment paper; set one aside
  2. On the second baking sheet evenly spread the all-purpose flour across the surface of the baking shett
  3. Bake the flour for 5-7 minutes, watch carefully to ensure that the flour does not burn; baking it treats it to kill any bacteria before using it in raw cookie dough
  4. Remove the flour from the oven; allow to cool completely before using
  5. Using a stand mixer, cream together the butter, light brown sugar, granulated sugar, and vanilla extract; beat until the butter and sugars are light and fluffy
  6. Slow the mixer speed to low; add the heavy cream; mix for 30 seconds to 1 minute until the heavy cream has been fully incorporated
  7. With the mixer still on low, slowly add the treated flour 1/2 cup at a time; add in the salt; mix until the flour is well incorporated
  8. Using a large wooden spoon, mix the mini semi-sweet chocolate chips into the dough until they are all evenly distributed
  9. Cover the cookie dough and refrigerate for 30 minutes
  10. Using a 1-inch cookie scoop, scoop out the dough then gently roll into a ball with the palm of your hands; place the dough ball onto the second baking sheet lined with parchment paper; repeat until all the dough has been formed into balls; place the tray into the refrigerator to chill the dough balls for an additional 10-15 minutes
  11. In a medium microwave safe bowl, melt the dark chocolate wafers for 1 minute at 50% power; stir and heat in 30 second increments until fully melted and smooth
  12. Roll each cookie dough ball in the melted chocolate; lift the chocolate coated truffles out of the bowl using forks; gently tap the fork on the side of the bowl to allow any excess chocolate to drip off
  13. Place the chocolate-coated cookie dough truffles on the parchment paper lined baking sheet; repeat until all the cookie dough balls are coated in the melted chocolate; set aside
  14. In a small microwave safe bowl, melt the milk chocolate wagers for 1 minute at 50% power; stir and heat in 30 second intervals until melted and smooth
  15. Transfer the melted milk chocolate to a small piping bag, with the tip cut off; drizzle the milk chocolate over the top of each cookie dough truffle
  16. Place the sheet of chocolate-coated cookie dough truffle back into the refrigerator for 5 to 10 minutes to allow the chocolate to set before serving