Chocolate Chip Cookie Dough (Print View)

Delightful egg-free cookie dough bites dotted with chocolate chips and coated in rich chocolate.

# Ingredient List:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon salt
08 - 1 cup mini chocolate chips

→ Chocolate Coating

09 - 10 ounces semisweet or dark chocolate, chopped or in chips
10 - 1 teaspoon coconut oil or vegetable oil (optional)

# How to Make:

01 - Preheat oven to 350°F. Spread flour on a baking sheet and bake for 5 minutes. Allow to cool completely.
02 - In a mixing bowl, beat butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add milk and vanilla extract to the creamed mixture and blend until combined.
04 - Stir in the cooled heat-treated flour and salt until thoroughly mixed.
05 - Gently fold mini chocolate chips into the dough.
06 - Scoop tablespoon-sized portions and roll into balls. Arrange on a parchment-lined baking sheet.
07 - Freeze dough balls for 20 to 30 minutes until firm.
08 - Melt chocolate and coconut oil (if using) in a microwave or double boiler until smooth.
09 - Using a fork or dipping tool, coat each chilled dough ball with melted chocolate, allowing excess to drip off.
10 - Place coated truffles on the parchment-lined sheet. Optionally drizzle with extra chocolate or sprinkle with mini chips.
11 - Refrigerate until the chocolate is firm, approximately 15 minutes. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • You get that forbidden cookie dough flavor without any of the worry, thanks to heat-treated flour doing all the heavy lifting.
  • They're deceptively simple to make but taste like you spent hours in the kitchen, which feels like a minor miracle.
  • One truffle hits just the right sweetness note when you need something small but satisfying, making them perfect for portion control that actually works.
02 -
  • Heat-treating flour really matters—it's not optional if you're serving these to anyone vulnerable to foodborne illness, and it takes barely any time.
  • Chilling the dough balls before dipping is the difference between a neat-looking truffle and one that loses its shape in the chocolate, so don't skip this step.
03 -
  • If your melted chocolate feels thick or starts to seize, add just a tiny bit of coconut oil or vegetable oil and stir gently—it rewarms without breaking.
  • A fork works perfectly for dipping if you don't have a fancy tool; just tap the fork on the rim of the bowl to release excess chocolate before lifting each truffle out.

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