This chocolate chip cookie dough truffle recipe is perfect for cookie dough-lovers!
This recipe courtesy chef Brooke Williamson.
Whisk together flour, salt, and baking soda; set aside.
Place butter in mixing bowl and beat on low speed to break it up slightly, about 10 seconds. Add both sugar and light brown sugar to butter and cream together on medium-low speed for no more than one and a half minutes. Add vanilla and beat briefly to incorporate. Add eggs and beat on medium speed to incorporate, scraping bowl halfway through.
Add flour mixture and beat on low speed to combine, running the mixer until just after flour disappears.
Add chocolate chips and beat on low to combine. Chill dough for about an hour.
Portion tablespoon-size balls, rolling with your hands or using a mini ice cream scoop. Freeze for two hours or until frozen solid.
Melt dark chocolate over a double boiler or in the microwave. Dip frozen or very cold cookie dough balls into melted chocolate and transfer to a rack for chocolate to harden and allow the excess chocolate to drip. Enjoy!