2cupshigh quality chocolate chips or chopped chocolate(for melting. I recommend Ghirardelli brand).
Instructions
In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the heat treated* flour, just until combined.
If the dough is too dry, add 1-2 tsp of milk. Stir in mini chocolate chips.
Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch). Refrigerate for 30 minutes, or freeze for 15 minutes.
When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. Drop the cookie dough into the melted chocolate and turn it gently with a fork. Lift it up onto the fork and allow excess chocolate to drip off.
Place it on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.
Video
Notes
Flour: Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making these cookie dough truffles. To heat treat flour, add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.Make-Ahead and Freezing Instructions:
Cookie Dough Truffles can be made 1-2 weeks in advance, stored in an airtight container in the refrigerator. Freeze for up to 3 months, and thaw overnight in the fridge.