Chef notes
Once you try these easy chocolate chip cookie dough truffles, you may never want to bake your cookies again! Although the cookie dough doesn't contain raw eggs, you'll need to heat-treat the flour to ensure that it's safe to eat. To keep this recipe no-bake, just microwave the flour in intervals until it reaches 165 F to kill off any bacteria. The truffles can be made in advance and frozen for up to one month.
Technique Tip: The cookie dough must be refrigerated for about 1 hour, until firm, so that it doesn’t fall apart when rolling into balls. Instead of using a double-boiler, alternatively, you can put the chocolate chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring after each, until melted and smooth.
Swap Option: Swap vanilla extract for almond extract.
Ingredients
- 1¼ cups all-purpose flour
- 1/2 cup vegan margarine
- 3/4 cup packed light brown sugar
- 1/4 teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons water
- 1/3 cup vegan mini chocolate chips
- 2 cups vegan chocolate chips
Preparation
1.Line two rimmed baking sheets with parchment paper.
2.In a large bowl, add the flour and microwave for 30 seconds at a time, for a total of 2 minutes and 30 seconds, stirring the flour after each interval, or until the the flour reaches 165 F.
3.In a stand mixer fitted with the whisk attachment or in a large bowl using an electric mixer, beat together the margarine, brown sugar, salt, vanilla and water until combined. Add the flour and beat until incorporated. Fold in the mini chocolate chips by hand. Cover the dough and refrigerate for about 1 hour, until firm.
4.Roll the chilled dough into 1-inch balls with the palms of your hands. Place on the prepared baking sheets. Freeze for at least 15 minutes, until firm.
5.Meanwhile, in a double boiler, melt the regular-size chocolate chips, then let cool to room temperature. (Alternatively, put the chocolate chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring after each, until melted and smooth.)
6.Remove one sheet of cookie dough balls from the freezer. Drop each ball into the melted chocolate and remove using two forks, allowing the excess to drip off. Return the coated balls to the baking sheet and transfer to the refrigerator. Repeat with the second sheet of cookie dough balls. Chill for about 20 minutes, until the chocolate is set. Keep refrigerated until ready to serve.
