Chocolate Chip Cookie Dough Truffles

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I made these chocolate chip cookie dough truffles on a whim for a potluck at my job, and they were all gone in a matter of minutes. The parents were amazed at how good they were, but I’m sure they secretly wanted to kill me because their kids devoured them and were subsequently hopped up on sugar for the rest of the night. #NoRagerts

 

INGREDIENTS:

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 12-15

Ingredients:

For the cookie dough

  • 1/2 C vegan butter
  • 1/2 C packed brown sugar (light or dark)
  • 1/2 C packed vegan sugar
  • 2 tsp plant milk
  • 1/2 tsp vanilla extract
  • 1 and 1/3 C all purpose or gluten free flour
  • 3/4 C vegan chocolate chips*

*Trader Joe’s brand semi-sweet chocolate chunks and chips are 100% vegan and definitely the most affordable. Other brands like Enjoy Life are great, but not budget friendly.

For the chocolate shell

  • 2 12 oz. bags vegan chocolate chips

PREPARATION:

  1. In a stand mixer or with and egg beater, cream together vegan butter and sugars. Then add in the plant milk and vanilla extract.
  2. Next, add in a little bit of flour at a time while still mixing. Eventually, it will all be combined and at that point if you find your cookie dough to be too dry, add a splash of plant milk. If it’s too moist, add a tsp. of flour.
  3. Stir in the chocolate chips using a rubber spatula and begin to form the dough into bite sized balls. I’m annoying and I actually weighed out each dough ball (I used to work in a bakery) but it’s much easier to just do your best and make them relatively the same size.
  4. Once all of the dough is rolled into balls, separate into two smallish batches on two cookie sheets and throw them on the freezer for at least 20 minutes. This is an important step, because if you try to dip them in the hot chocolate, they’ll melt and become really difficult to work with.
  5. While the cookie dough balls are in the freezer, melt your chocolate over a double boiler, and if you don’t have one you can microwave them in a glass bowl in thirty second spurts, stirring each time until they’re melted. Believe it or not I used to work for a chocolate maker too, and you really can’t just microwave the chocolate for ten minutes and hope for the best because it’ll seize up and be rendered useless. IMPORTANT TIP: Don’t allow any liquid to get in your chocolate, because it will also seize up and because really grainy.
  6. Remove one tray from the freezer and begin coating them in chocolate. I stuck a toothpick in mine so I could dunk them in and roll them around to coat, but if you find that doesn’t work for you, you can use two spoons. Allow the excess chocolate to drip off, and place them back on the tray (and remove the toothpicks). Work quickly because the dough balls will begin to melt! Once all coated, place them in the freezer and move onto the next batch. When all have been frozen, place them on parchment in a Tupperware container.
  7. I’ve found it best to leave them in the freezer until right before you want to serve them. They’re not going to be rock solid, so serving them frozen is perfectly fine. Or if you prefer, you can let them defrost for five minutes.

 

And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

Author: Amanda Spinosa

Amanda Spinosa is a vegan illustrator, animal rights advocate and mother to two adopted dogs, Ludo and Sasha. She is born and raised in the Hudson Valley of New York where she spends much of her time hiking, foraging, experimenting with plant-based recipes and volunteering at the Woodstock Farm Sanctuary. Amanda is also an avid gardener and grows her own food during the summer months.

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