Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles are the perfect little bite-sized morsel of the very best part of cookies. Buttery and rich egg-free cookie dough is dipped in chocolate for the cutest and most delicious treat!

Every time I make cookies, I have to have someone else taste test the final result. Because I have usually eaten so much cookie dough at that point, I am too full and sugar-ed out for an actual cookie. Don’t worry; after a couple of hours, I’m back in the game and ready to enjoy the actual finished cookies. But the dough is where it’s at for me.

Some people get uneasy about the raw eggs. I myself usually bleach the kitchen after cracking an egg on the counter and getting some egg goo on the counter. And yet, I will eat endless scoops of cookie dough without batting an eye.

I’m a confusing person.

But this recipe is egg-free, which means you can enjoy countless truffles without a second of worry about salmonella. I suppose you could worry about fitting in your pants, but life is for the living, people! Eat the cookie dough.

If you’re worried about using raw flour, I would first suggest that you calm down and live a little. But if you’re still worried, you can cook the flour on the cookie sheet at 350 for 10 minutes to zap any potential germs.

Chocolate Chip Cookie Dough Truffles

After you whip up the ultra simple dough, shape your truffles into cute little balls. Use a cookie scoop for this, and then roll smooth.

Pop the tray into the freezer for 15 minutes to firm up for a dunk in chocolate. If you want, you can eat ’em nekkid. They are delicious just like this. But you just gotta dip some. The crisp chocolate exterior combined with the soft and chewy insides is an out of this world combo. Plus they’re so darn cute.

Chocolate Time

For dipping, I’m so excited tell you about this amazing new product I just tried out. My friends at Chocoley sent me some of their Bada Bing Bada Boom Gourmet Dipping Chocolate to try out. For science and for the good of the public, I graciously accepted the chocolate and agreed to give it a shot. I know; a real sacrifice.

When it comes to dipping chocolate, sometimes I feel like I have to choose between taste and sturdiness. I love high quality chocolate chips, but they tend to not set up very well when used for dipping. They usually don’t harden well, and stay sticky. Almond bark is perfect for dipping and setting up, but it doesn’t taste great. Now, thanks to Chocoley, I get the best of both worlds. High quality, great tasting chocolate, that sets up perfectly and dips like a dream

I love that it comes in these little chocolate discs. Almond bark comes in those giant blocks that are hard to break and melt.

I am not fancy enough for a double boiler, so I always melt my chocolate in the microwave. I set in on 50% power and take it out every 30-45 seconds for a quick stir. Perfect every time.

This chocolate is the perfect viscosity for dipping. It’s thick enough to coat the whole truffle in a decent layer of chocolate, but thin enough that the excess shakes off easily and doesn’t leave a huge extra blob at the bottom.

I used both the milk chocolate and dark chocolate for the truffles. I absolutely loved them both. My favorite was to dunk the truffles in the milk chocolate, and drizzle with the dark. Absolute perfection.

If you’ve gotta make these before you can get your hands on some Chocoley chocolate, try melted chocolate chips with just 1 tsp of vegetable oil or shortening. This will help the chocolate set up.

The perfect little bit of cookie dough heaven!

Looking for more bite-sized treats? Check out these delectable Key Lime Tea Cookies and these perfect Two Bite Brownies!

Disclaimer: Chocoley provided the chocolate for this post; all thoughts and opinions are my own.