Chocolate Chip Cookie Dough Truffles – because cookie dough is the love of my life. Really though it is probably my greatest weaknesses in life. Like if you owe me money, don’t pay me back with money. Just pay me with cookie dough =).
I know I’ve already posted cookie dough bites and yes I still love those, but I love when I can upgrade. I love to make things fancier. These are the gourmet version of those cookie dough bites as they have browned butter, vanilla bean seeds and sea salt.
They are decadent, divine, luscious, perfect, dreamy, worth about as much as diamonds and every other best word I can think of to describe something that is insanely delicious.
Yes it should make about 28 truffles but likely you’ll get half that many or less because you’ll eat that much dough before you even have time to shape them. And yes of course it is completely edible as it contains no eggs and has instead been replaced with cream (ahh how I love cream) and a splash of milk.
Tips for Browning Butter
Just be sure that you aren’t timid about really browning the butter. Don’t do that lightly golden, slightly browned butter I’ve seen around the web labeled as “browned butter.” Browned butter should be a deep orangish brown (in my opinion anyway) to really get the full effect and to take advantage of it’s ability to enhance foods with its nutty and caramel like flavor.
When browned butter is properly prepared it is truly one of the best foods in the world. If you can make browned butter you’ll be able to make a lot of friends. And beginning with adding it to these cookie dough bites =).
You can either dip these truffles in chocolate or drizzle them in chocolate (like I did with the other cookie dough bites I posted). Personally I think I like the drizzled version for these best at it allows that browned butter flavor to really shine and it’s much quicker and easier too. But whichever way you make them you will likely be in love. Enjoy!
Follow Cooking Classy
Decadent cookie dough truffles flavored with browned butter, dotted with chocolate chips AND finished with a chocolate coating.
- 10 Tbsp salted butter , diced
- seeds 1/2 large vanilla bean
- 1 cup packed light-brown sugar
- 2 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt*
- 1 1/2 cups all-purpose flour heat treated flour
- 1 - 2 Tbsp milk
- 1/2 cup mini semi-sweet chocolate chips
- 12 oz chocolate coating or chocolate , melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate (if drizzling rather than dipping. I used Ghirardelli chocolate coating)
- coarse sea salt , for garnish**
- Brown butter along with vanilla bean seeds in a small saucepan over medium heat (make sure to brown it long enough). Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heat proof 1 quart storage container.
- Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter and vanilla bean seeds, scrapping out excess, into the bowl of an electric stand mixer fitted with paddle attachment.
- Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips.
- Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it's shape. Scoop dough out about 1 Tbsp at a time and shape into a balls.
Dip in melted chocolate and sprinkle very lightly with coarse sea salt (a little goes a long way) before chocolate sets (or alternately pour the 1/3 cup chocolate that has been melted into a Ziploc bag or piping bag, cut tip and drizzle over tops and sprinkle with salt).
- Refrigerate to set chocolate. Store in an airtight container in refrigerator.
*I just placed 1/4 tsp coarse sea salt in a ziploc bag and crushed it with the flat side of a meat mallet until finely crushed. Regular table salt would work fine though too.
**I've found the chunks are too large in the coarse sea salt I've been buying lately so I crush those down slightly as well.